THREE BOOKS I WOULD HIGHLY RECOMMEND

1.The Big Book of Wheat-free Cooking (Includes Gluten-Free, Dairy-Free & Reduced Fat Recipes) By Antoinette Savill

• Available @ Amazon here
  
• ISBN-10: 0007154526
• ISBN-13: 978-0007154524

Over 180 recipes (Please note all not meat/dairy free and doesnot have pictures which i tend to like a recipe book to have)


2.EatWellLiveWell with Gluten Intolerance (Gluten-Free Recipes & Tips) By Murdock Books

• Available @ Amazon here
  
• ISBN-10: 1740459601
• ISBN-13: 978-1740459600

A5 Sized Book packed full of recipes (192 pages) inc pictures (Please note all not meat/dairy free)



3.How to Cook for Food Allergies (A Guide to Understanding Ingredients, Adapting Recipes & Cooking for an Exciting Allergy-free Diet) By Lucinda Bruce-Gardyne

• Available @ Amazon Here
  
• ISBN-10: 1905744048
• ISBN-13: 978-190574404

A great book for people who are ready to move to the next level and experiment and adapt there own recipes or recipes found in other books with dairy in etc.


With these three books you will be spoilt for choice with recipes (check out your local library to 'trial' them!)

SMOKED HADDOCK & PEA RISSOTO

TAKEN FROM:
Book: Low Gi CookBook
Author: Louise Blair
Page: 82
Recipe: Smoked Haddock and Pea Risotto

RECIPE:
1 tablespoon of olive oil
1 Small onion, finely chopped
350g (11 1/2 oz) Arborio Rice
900ml (1 1/2 pints) Boiling Wheat free veg stock (Brand Rec: Marigold Bouillon)
1 small glass of dry white wine (optional - replace with same amount of veg stock)
350g (11 1/2 oz) Smoked Haddock Fillet, skinned and cubed
200g (7 oz) Frozen Peas
2 tablespoons of freshly chopped chives
Pepper

1. Heat the oil in a large, non-stick pan, add the onion and fry for 2-3 mins until beginning to soften.
   
   
2. Stir in the rice, coating it in oil, then pour in the wine (or equivalant amount of stock) and allow to absorb.
   
   
3. Add a ladleful of stock at a time, allowing each amount to be absorbed before adding the next. Stir constantly, preferably with a wooden spoon. With the last ladleful of stock add the haddock and peas and cook for a further 5 minutes untill the fish flakes easily.
   
   
4. Stir in the chives and season well with pepper. The process will take about 20-25 mins.
   
   

NOTES:
I have tried to put in the stock all at once opposed to ladle full at a time and found it became a gooey mess so it is worth adding a ladleful at a time and stirring frequently. Although alittle more effort the taste of the dish is to-die-for and it is both mine and my fiances favourite meal. Enjoy!