Tips on Cooking at a Festival

Eating out at festivals can be an expensive, junk-fuelled binge – or, if you want to get yourself back home in one piece, you can treat yourself to some goodness while out in the field. Here are a couple of our top tips! …

  • Purchase a quality camp stove. (You will be cursing it if you don’t!)
  • Always bring extra matches.
  • If you’re creating a proper fire (rather than over a stove), bring a grill or grate to put over the fire.
  • If possible, purchase a separate set of dishes including cutlery, pans, kitchen towel, sponges & soap, just for your camping trips. Store them in a plastic container that can be pulled out and ready to go for each trip.
  • Decant cooking supplies & food into smaller quantities in small plastic containers, saving you a bit of packing space.
  • Don’t forget a tin opener and (possibly more importantly!) a bottle opener
  • Get a sponge that has a scrubber on one side, to make washing pots and dishes easier.
  • Swiss Army type pocketknives are not good substitutes for a real corkscrew. Bring the real thing if you plan to have wine.
  • Invest in a spork (fork / spoon combo!)
  • Bring plenty of your own water with you – you’ll need to keep hydrated and bottled water on site will be twice the price you could get it in a supermarket. Maybe try a collapsible water carrier.
  • If you can’t be bothered to cook, bring some tapas – packs of sundried tomato or olives, cheese, ham and pita breads will give you a continental, European style supper that will satisfy.
  • If you do decide to eat out, check the stall hygiene rating (they should have these) and trust your instincts – if you’re not sure, or wouldn’t eat it at home, avoid at all costs!
  • Check what fuel types you are allowed to bring – some festivals won’t allowed open flames. Additionally – double check whether you are allowed glass on site as you’ll need to think about alternative drinks or decanting it if you like a bit of a tipple of wine!
  • Take some campfire treats (toasted marshmallows anyone?)
  • Bring a handful of ilumi one-pot gluten-free meals with you – easy, hot & fulfilling. Take other pre-prepared snacks like porridge pots, rice noodle pots which you can just add water or hot milk to.

Oaty Chocolate Bites Recipe

What you need:

The 4 Basic Ingredients

1 cup of gluten free oats.
1/4-1/2 cup of chopped almonds (Adjust the ration of oats: almonds accordingly depending on preference)
1/4 cup of dark chocolate chips (or substitute for raw cacao nibs)
1 mashed banana: This will give the mix something to stick to!

Optional Extras

1 tablespoon of coconut oil or flaxseeds will make the mixture extra sticky and a bit denser (while bananas result in lighter, fluffier bites)
The amazing That’s Protein powder.
4-5 chopped dates for extra sweetness

Find out how to make this on Jens blog by clicking here.

Gluten Free Guide to Baking

Cross contamination

Unless your whole household is gluten free, you’re going to have to be extra vigilant when making gluten free bakes as well as regular bakes as there is always a chance of cross contamination. Before starting the baking process make sure all utensils and surfaces are cleaned thoroughly so there’s no gluten flying about when you’re cooking.

Keep it fresh

Store gluten free flours that contain a high amount fat in the freezer. This will keep the mixture fresh for longer.

Don’t put up with stick

Gluten-free dough’s are notoriously sticky so always oil your hands, or make sure they’re wet enough to avoid stickiness.

How to beat tough dough

Beating the dough for several minutes will lighten the mixture as it will allow it to get some air. This is something you shouldn’t do with non-gluten dough as normally the gluten will become strong and therefore lead to toughness.

Create crunch

A way of trying to recapture the crispiness of a gluten free baked good is to take your breads out of their pans, when they’re about two thirds of the way through baking and then complete the baking on an oven rack.

Trial and error

Experiment with different kinds of baking so you can find a nice blend of tastes and textures. Blending flours together can provide a more balance and rounded gluten free bake.

Delicious Alchemy Gluten Free White Bread Mix

To bake in the oven

What you need:

– 1 x 340g Delicious Alchemy White Bread Mix
– 2 tbsp (15g) sunflower oil
– 325ml of tepid water

Stage 1

– Mix is cooked from cold.
– Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep.
– Add the bread mix to the bowl, pour over the oil and water then mix together.
– A food mixer is best because the batter becomes very thick and heavy during mixing.
– Turn your mixer to slow-medium speed and beat for 1½ minutes.
– Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

Stage 2

– Transfer the dough into the tin.
– It will be quite thick, so press down well and fill the tin right to the rim.
– Run a spatula around the edge of the tin, this will help you get an even rise.
– Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film.
– Leave to prove in a warm place for 40 minutes.

Stage 3

– . Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes.
– It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack.
**Tip** – For the best possible result, wait until completely cool before slicing.

To make in a bread maker

What you need:

– 1 x 340g Delicious Alchemy White Bread Mix
– 2 tbsp (15g) sunflower oil
– 325ml tepid water

Stage 1

– Put the oil and water into the bread maker pan first, then scatter the bread mix on top.
– Bake on a normal/basic cycle, according to your bread maker’s instructions. But do not use the timer delay function. This doesn’t work for gluten free breads.
– Use the Large loaf setting and a Dark crust colour if possible.

Stage 2

– When baked, remove from the pan straight away and place on a cooling rack for around 3-4 hours.
– The paddle of the bread maker will often remain in the base of the bread when turning out. This is normal and can be easily removed once the bread is completely cool.
– Don’t slice when still warm. Eat on day of baking or slice and freeze for later.

Delicious Alchemy Gluten Free Chocolate Brownie Mix

What you need

– 1 x 400g Delicious Alchemy chocolate brownie mix
– 100g unsalted butter or dairy free alternative
– 2 large eggs

Step 1

– Preheat the oven to 180C /160C fan
– Line the base and sides of a 20cm square tin with greaseproof paper.
– Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

Step 2

– Add the brownie mix to a bowl.
– Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter.
– Lightly beat the eggs
– Add to the mix and stir together well.
– Spread the batter into the tin and smooth the top.
– Bake for 18-22 minutes.

Step 3

– When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack.
– Use the paper to help you. Leave to cool completely before slicing.
– Add toppings such as nuts or icing or maybe even an extra layer of chocolate if you really want to indulge. (optional)

Delicious Alchemy

Delicious Alchemy are an award winning company that are dedicated to creating the very best gluten free food. They make and sell everything from cake and bread mixes to breakfast cereals.

What’s their story?

After being diagnosed with coeliac disease, Emma Killilea very soon became a little miffed at the lack of natural, healthy and delicious gluten free food there was available. Not one to quietly grumble in the corner, she did something about it. Emma packed in her job as a computer games producer, returned to University to study food science and marketing, and not long after, Delicious Alchemy was born.

She is now surrounded by a team of talented, passionate and equally motivated people, some of whom have first-hand experience of living with coeliac disease and food allergies. Emma and the Delicious Alchemy team are 100% committed to extending the range further, making gluten free options commonplace, and doing whatever they can to help more and more people live happy and healthy lives.

Did you know…
Delicious Alchemy were the first company to launch gluten free oats in the UK and Ireland.

Read more about Emma’s story here.

The Delicious Alchemy customer:

Delicious Alchemy is there for anyone on a gluten free diet, whether that’s through a medical diagnosis such as coeliac disease, a gluten related food intolerance or through a lifestyle choice. Like most free-from manufacturers, Delicious Alchemy takes the safety of their products very seriously, all of their mixes are tested at every stage to make sure they’re safe for everyone on a gluten free diet.

Check out their gluten free guide here.

What’s on Offer at ilumi?

Just because you can’t eat gluten doesn’t mean you should miss out on the Great British Bake Off hype! So we’ve decided to link up with Delicious Alchemy, who’s kindly let us sell their brownie and bread mixes on our site from today.

Take a look at how you can make your very own gluten free bread and brownies by using Delicious Alchemy’s mixes below:

Delicious Alchemy Bread Mix

Make your own fluffy loaf of gluten free white bread with Delicious Alchemy’s pack of bread mix:

Delicious Alchemy GF White Bread Mix

To bake in the oven

You’ll need:

1 x 340g Delicious Alchemy White Bread Mix
2 tbsp (15g) sunflower oil
325ml of tepid water

Step 1
This mix cooks from cold. So there’s no need to pre heat the oven. Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.

Step 2
Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.

Step 3
Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 190C or 165C for fan-assisted ovens, and bake for 90 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.

Rice Flour, Potato Starch, Sugar, Stabiliser (Hydroxypropyl Methyl Cellulose), Dried Yeast, Rice Bran, Salt, Psyllium Fibre, Stabiliser (Xanthan Gum), Flour Treatment Agent (Ascorbic Acid)

Allergy Advice:
May contain traces of nuts & peanuts
Not suitable for egg or soya allergy sufferers

Delicious Alchemy Chocolate Brownie Mix

Delicious Alchemy’s gluten free brownie’s really do satsify that sweet tooth. See how to make them below:

Delicious Alchemy GF Chocolate Brownie Mix

You’ll need:

1 x 400g Delicious Alchemy chocolate brownie mix
100g unsalted butter or dairy free alternative
2 large eggs

Step 1
Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.

Step 2
Add the brownie mix to a bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well. Spread the batter into the tin and smooth the top. Bake for 18-22 minutes.

Step 3
When they’re done, leave them to cool in the tin for 20 minutes before lifting out and transferring to a cooling rack. Use the paper to help you. Leave to cool completely before slicing.

Ingredients:
Sugar, Rice Flour, Chocolate Chips (15%) (Cocoa Mass, Sugar, Emulsifier (Soya Lecithin), Natural Flavouring), Cocoa Powder (10%), Tapioca Starch, Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate, Calcium Sulphate)

Allergy Advice:
For allergens: See ingredients in bold
May contain traces of nuts & peanuts
Not suitable for egg allergy sufferers

Top Tips for Eating Out Gluten Free

Do Your Research

research

When you suffer from any food related disorder or allergy you have to do your research before you decide to trust a caterer or a restaurant chef with your very delicate condition. As many coeliacs know, only a few crumbs of gluten can cause a few days of discomfort, so doing your research on an establishment is paramount. This is, of course, an added nuisance but it is something that you need to do to make sure you know exactly what is in what food and to know if where your eating is safe. Always check the restaurant or bars reviews online to see whether they’ve catered for people with food intolerance before and whether it’s been a success.

Ring Ahead

call ahead

When planning eating out, make sure you ring and ask if they serve gluten free food before you book up. Also ask how varied the range of GF dishes are, so you aren’t disappointed when they present you with a solitary Caesar salad.

Don’t be Afraid to Communicate With Staff

Couple paying for meal in outdoor restaurant

We know how hard it is to try and find a friendly waiter or waitress when you don’t have a food allergy or condition, so trying to approach a member of staff that probably doesn’t know whether a meal contains an allergen or not can prove not to be the easiest of tasks. However it is now [law for all restaurants and bars to provide allergen information about there dishes][1]. So next time you feel uncomfortable about asking whether something contains an allergen, don’t be, as you’re well within your rights to do so.

Avoid Cross Contamination

cross contamination

Ask whether gluten free foods are at risk of being cross contaminated due to the way they are prepared. Sides and sauces like, fries and vinaigrette’s can contain gluten and can also be gluten free, so make sure you double check before ordering. Normally, if the dish contains a sauce that does contain the protein then it will be stated as not suitable, however it is always best to double check.

Know Which Alcohol to Avoid

GF alcohol

Obviously, the most important part of a meal isn’t the food it’s the drinks that accompany it. Make sure that you know which alcoholic drinks are gluten free. Lager is a no –go unless the bar sells a gluten free variety, which is normally not on draft but in a bottle. Cider, wine, sherry, spirits and liqueurs are all safe to drink. Some fruit ciders however may contain some gluten so make sure you always read the label.

Coeliac Disease Myths

“Coeliac disease is just a food allergy, right?”

As you coeliacs know very well, coeliac disease is an autoimmune condition, like diabetes. Therefore it is not a gluten or wheat allergy neither is it an intolerance to gluten.

“A bit of gluten won’t hurt…”

Well it will, the smallest amount of gluten can cause diarrhea and stomach pain for up to a week. So when your friend thinks that 1 biscuit won’t hurt, don’t listen.

“I don’t have the same symptoms that you did so I mustn’t have coeliac disease…”

Symptoms can range from nausea, sickness, bloating, diarrhea and anemia, however you don’t have to have all the symptoms to have coeliac disease. Experts within the field of coeliac disease recommend that family members should be tested as a proactive approach to diagnosis, as many family members of sufferers are more at risk of developing the condition.

“You can ‘grow out’ of having coeliac disease”

Coeliac disease is a lifelong condition. The gluten-free diet is the only treatment for coeliac disease. If gluten is introduced back into the diet at a later date, the immune system will react and the gut lining will become damaged again.

“I’ve been on a gluten free diet and feel fine, so I mustn’t have coeliac disease…

If you think you may have coeliac disease, as you’re suffering from symptoms DO NOT prescribe yourself to the gluten free diet, you should visit your GP as soon as you can. If you go on a gluten free diet before you’ve been to see a doctor this could prove very detrimental to your diagnosis, as your blood test results will come back negative therefore delaying your treatment, which will lead to further complications.

The Gluten Free Guide to Camping

Camping checklist: – What do I need?

Tent – Pump – Warm/waterproof clothes – Toiletries – Dry wash gel – Suncream – Toys and games – **Camping stove/BBQ and fuel (very important for cooking your ilumi)** – Plastic plates, cups and cutlery – Washing up liquid and sponge – Sleeping bag and pillows – Folding table and chairs – Wellies/hiking boots – Washing powder and pegs – First aid kit – Hats – Books/magazines – Lighter/windproof matches – Picnic rug – Water carrier – Airbed – Torches/lanterns – Towels – Toilet roll – Insect repellent – Map/sat nav – Pots and pans

Our Best Selection of Camping Meals

Slow Cooked Chicken Casserole

Print

This warming concoction of marinated and slow cooked gluten-free chicken, white wine, rosemary, sage gravy, potatoes and chunky vegetables gives you all the nutrients you need for your first night outdoors.

Lamb in Gluten Free Ale

Lamb in GF ale

This classic lamb stew is as filling as it is tasty, with a deeply rich gluten free ale complementing the haricot beans, rosemary and thyme perfectly. But watch out, the homely aroma coming from your stove will take you straight back to your kitchen.

Tender Pork and Cider with Mustard

The Pork will fill you up, the mustard adds flavour while the cider gives it that extra kick that will see you through a cold night under the stars.

Tomato and Red Pepper Soup

Perfect for sitting round the fire with whilst toasting your marshmallows. Our sweet tomatoes and ripe red peppers create a smoky and equally toasty evening belly filler.

Low Calorie Gluten Free Recipes

Warm Chorizo & Chickpea Salad

warm-chorizo-chickpea-salad

354 Calories

What you need:

280g pack cooking chorizo, sliced

1 large red onion, finely sliced

2 red peppers, deseeded and cut into strips

400g can chickpeas, drained and rinsed

12 semi-dried tomatoes

1 tbsp red wine vinegar

100g bag rocket, to serve

To see how to make this dish, visit BBC Good Food here.

Hot Layered Hummus

hot-layered-hummus-dip

193 calories per serving

What you need:

Humous

2 15-ounce cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)

3/4 cup unsweetened non-dairy milk (I used cashew milk)

1/4 cup lemon juice

2 – 3 cloves garlic, peeled

2 tablespoons tahini

1 teaspoon ground cumin

1 teaspoon salt, or to taste

Salad topping

1/2 cucumber peeled, seeded and cut into 1/4-inch cubes

5 small radishes, sliced and cut into 1/4-inch strips

1/2 cup quartered cherry tomatoes

4 kalamata olives, pitted and sliced

1 tablespoon pomegranate vinegar, white balsamic or white wine vinegar

1/2 teaspoon Aleppo pepper (medium spicy) or red pepper flakes (very spicy) or paprika (not spicy)

To see how to make this dish, visit the Fat Free Vegan here.

Blackened Chicken with Beans

blackened-chicken-recipe

379 Calories

What you’ll need:

4-5 boneless skinless chicken breast halves

2 teaspoons chili powder

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil

1 can black beans (15 ounces – drained and rinsed)

1 cup chunky salsa (Mild or hot depending on taste)

1 cup frozen corn

To see how to make this dish, visit Cullys Kitchen here.

Chicken & Brussels Sprouts with Mustard Sauce

Chicken-with-Brussels-Sprouts-and-Mustard-Sauce-2-960x720

350 Calories

What you need:

2 tablespoons olive oil, divided

4 (6-ounce) skinless, boneless chicken breasts

3/8 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free, lower-sodium chicken broth, divided (certified gluten-free if necessary)

1/4 cup unfiltered apple cider

2 tablespoons whole-grain Dijon mustard (certified gluten-free if necessary)

2 tablespoons butter, divided

1 tablespoon chopped fresh flat-leaf parsley

12 ounces Brussels sprouts, trimmed and halved

To see how to make this dish, visit My Fitness Pal here.

Mediterranean Cauliflower Pizza

cauliflower-pizza-crust

200 calories per serving

What you need:

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

1/4 teaspoon salt

2 Meyer lemons or 1 large regular lemon

6 oil-packed sun-dried tomatoes, drained and coarsely chopped

1/3 cup green or black olives, pitted and sliced

1 large egg, lightly beaten

1 cup shredded part-skim mozzarella cheese

1/2 teaspoon dried oregano

Freshly ground pepper to taste

1/4 cup slivered fresh basil

To see how to make this dish, visit eatingwell.com here.

[1]: http://www.bbcgoodfood.com/recipes/warm-chorizo-chickpea-salad
[2]: http://blog.fatfreevegan.com/2015/03/hot-layered-hummus.html
[3]: http://cullyskitchen.com/blackened-chicken-with-beans-recipe/
[4]: https://blog.myfitnesspal.com/chicken-brussels-sprouts-with-mustard-sauce/
[5]: http://www.eatingwell.com/recipes/mediterranean_cauliflower_pizza.html