All our recipes are wheat/gluten free and cow's milk free.
Many are also free of corn/maize, eggs, lactose, nightshades, peanuts, soya, sesame and treenuts - please check on the individual recipe.
For hundreds of freefrom recipes from the FoodsMatter recipes stash click on the links below:
Many of the recipes in our recipe stash have been devised by FoodsMatter's Michelle Berriedale Johnson who has been inventing recipes and writing recipe books for nearly 30 years. However, over the last few years these have been joined by really inventive freefrom and frequently vegan recipes from Katherine Winter. Way back, Katherine used to run the FoodsMatter subscription service but, at least partly under our tutelage we like to think, Katherine has developed into a really exciting freefrom cook.
All the recipes are tested on a wide range of friends and family, many of whom are on dairy free, gluten free, wheat free, egg free or nut free diets.
Because so many allergy sufferers have very specific food intolerances and allergies, we try to make the recipes as flexible – and as inspiring – as possible so that, although they can be followed to the letter, they can also be altered to accommodate specific food intolerances or allergies. Hopefully, encouraged by her liberal substitution of ingredients, allergy cooks will become more daring with their own experiments.
You can buy all of Michelle's books here on Amazon.
Italian cookery writer Anna del Conte talking to Michelle about lemons, olive oil and local produce
Anna and Michelle combined to write the first Italian cookery book focused on gluten-free pastas which was published in January – FreeFrom all'Italiana - Primi.
To read more about the book or to listen to Anna talking about many other aspects of free-from Italian cooking, see the FreeFrom all'Italiana site.