Bread, rice, pasta and cereals
Plain or self-raising white flour
Allowed — On the allowed list of the leaflet this book follows and of every hospital compared.
Recipes using it
- Battered fish with swede and carrot mash
- Buttermilk pancakes with golden syrup and warm pear
- Cauliflower cheese, florets only
- Cheese and potato bake
- Cheese sauce
- Cheese scones
- Chicken and ham bake in white sauce
- Beatrice Webb's chicken and leek pie
- Chicken blanquette
- The Boulevard Saint-Michel croque monsieur
- Fish goujons with a smooth tartare sauce
- Fish pie for two
- Macaroni cheese for one
- Plain scones with jam and cream
- Potato gnocchi in sage-infused butter
- Salmon and potato fishcakes with lemon butter
- Lemon sole in brown butter with silky mash
- Steamed cod in white sauce
- Sticky toffee-style pudding without the dates
- Steamed syrup sponge for two
- Toad in the hole for two
- Welsh rarebit on crustless white toast
- White sauce, the master recipe
Swaps
- Instead of Wholemeal flour, use Plain white flour
- Plain white flour is fully refined, so it thickens and bakes without adding any bran to the dish.
- Instead of Bran-topped or seeded fruit muffins, use Plain white-flour muffins with a seedless jam swirl
- It is the bran topping and pips in the fruit that cause the problem, not the muffin itself, so a plain white-flour version with a seedless jam swirl gives the same treat without them.