The Autism File



Matthews Foods Pure Pancakes cook in next to no time – taste deliciously different.
Makes 6–8 12cm/4in pancakes.
Preparation time: 10 minutes.
Cooking time: 12 minutes.
Dairy free – gluten free.

  • 75g/3oz Pure sunflower margarine melted
  • 1 egg
  • 175ml/6fl oz soya milk
  • 75g/3oz chickpea flour
  • 10ml/2tsp of honey
  • Pinch of salt

Sieve the chickpea flour and salt into a bowl. Separately beat together egg, soya milk and honey. Add gradually to the flour. Stir in 45ml/3tbsps melted Pure. Reserve the rest. Blend to a smoooth batter. Strain through a fine sieve. Leave to rest for 30 minutes. Brush a non-stick pan with a little of the remaining melted Pure and heat. Stir the mix and pour a small ladleful (45ml/33tbsps) of batter into the pan, tilting it to spread the mixture. Cook until the pancake is set on top and golden underneath. Turn over and cook the other side. To keep warm, interleave with baking parchment and place in a warm oven. Serve with your favourite topping or filling.
For savoury pancakes omit the honey. Make smaller pancakes, several at a time, for breakfast. Delicious with bacon and maple syrup!
Cook’s tip – these pancakes can be made in advance and chilled or frozen. Cover interleaved pancakes with cling film. Reheat for 1–2 minutes in a microwave oven (850 watts)


A quick and easy biscuit idea from Matthews Foods – they taste scrummy.
Makes 14 biscuits.
Gluten free – soya free – egg free – dairy free.
Preparation time: 10 minutes.
Cooking time: 15 minutes.

  • 115g/4oz Pure sunflower margarine
  • 55g/2oz caster sugar
  • 140g/5oz rice flour (sieved)

Preheat the oven to 180C/350F’ gas mark 4. Grease the baking sheets with Pure. Cream the Pure and sugar until pale and fluffy. Gradually stir in the sieved flour and, using your hands, gather the mixture into a soft dough. Roll into small balls and place well apart on the baking tray. Flatten each ball with the palm of your hand. Bake for 12–15 minutes until a pale golden colour. Cool for 5 minutes, then remove from the tray. Place biscuits on a wire rack to cool and firm.


  • 4oz ground almonds
  • 5oz castor sugar
  • 4 eggs

Beat the eggs and sugar till very light and frothy. Add the ground almonds and beat well in. Turn into a greased flan dish. Bake at 180C for about 45 minutes. Serve cold sprinkled with castor sugar. Kathy Gold.

All in one Sponge Cake

  • 110g/4oz of gluten free flour
  • 110g/4oz of caster sugar
  • 110g/4oz of Pure sunflower margarine
  • 2 eggs
  • 1 teaspoon of gluten free baking powder

Place all ingredients in a bowl and beat for 2 minutes using an electric mixer or wooden spoon until the mixture is light and fluffy and a soft dropping consistency. Divide into two 18cm/7in round lined tins. Bake in a pre-heated oven at 180C/ 350F/gas mark 4 for 20-25 minutes, until golden brown. Remove from tins and cool on wire tray. Sandwich together with jam or any other gluten free filling.
A very nice alternative is to mix about 100g/4oz of caster sugar with the juice of a lemon and pour over the cake whilst still hot then leave to cool.
The sponge mixture can be microwaved and served as a pudding; 2 tablespoons of jam or golden syrup placed in the bottom of a greased 1 litre/2 pint pudding basin. Spoon sponge mixture into basin. Microwave on a medium/high setting for 5 minutes. Leave to stand for 5 minutes before turning out.


  • 1 teaspoon of gluten free baking powder
  • 2 eggs
  • Half a cup of unsweetened orange juice
  • Third of a cup of marmalade
  • 2 tablespoons of Pure sunflower margarine
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla essence

Put all ingredients in a food mixer and beat for 30 seconds on a low speed until just combined. Pour into a greased loaf tin and bake for about 40 minutes at 180C/350F/gas mark 4. Remove from tin and cool on a wire rack.


  • 150g/6oz of gluten free flour
  • 1 teaspoon of bicarbonate of soda
  • 2 teaspoons of ground ginger
  • 1 teaspoon of mixed spice
  • 75g/3oz of Pure sunflower margarine
  • 2 tablespoons of golden syrup
  • 1 tablespoon of black treacle
  • 50g/2oz of sugar
  • 1 egg
  • 7oz of water

Sieve flour, bicarbonate of soda, ginger and mixed spice together in a bowl. Melt margarine, syrup, treacle and sugar in a pan and add to dry ingredients. Add beaten egg and water and mix thoroughly. Place in a greased lined tin and bake for 1 hour at 160C/325F/gas mark 3.Turn out onto a wire rack but wait until it has cooled before peeling off the paper.


  • 625g/1.5lbs minced raw chicken
  • 2 slices white gluten free bread made into breadcrumbs
  • Half a cup of Branston Pickle
  • Quarter cup of finely chopped onions or shallots
  • 1 egg lightly beaten
  • Pinch of pepper

Combine all the ingredients into a bowl. Shape mixture into small balls, roll in gluten-free four to cover and then fry in olive oil or grapeseed oil until evenly browned, turning frequently.


  • 350g/12oz onion peeled and sliced
  • 1 clove of garlic crushed
  • 5ml/1 teaspoon sunflower or olive oil
  • 400g/14oz chopped tinned tomatoes
  • 1 tablespoon tomato purée
  • 200g/7oz tinned tuna drained
  • pinch of mixed dry herbs
  • 350g/12oz cooked sliced potatoes
  • 25g/1oz gluten free breadcrumbs

Soften onion and garlic in the oil in a frying pan. Add tomatoes and tomato purée and simmer for about 10 minutes. Add tuna and herbs and cook for a further 5 minutes. Heat oven to a 180C 375F mark 5.
Grease an ovenproof dish and add layers of potato and tuna mix ending with a layer of sauce. Sprinkle with breadcrumbs and cook for 40 minutes.


  • 90g/3oz of gluten free Flour
  • 1 teaspoon of gluten free baking powder
  • 2 eggs
  • Half a cup of unsweetened orange juice
  • Third of a cup of marmalade
  • 2 tablespoons of Pure sunflower margarine
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla essence

Put all ingredients in a food mixer and beat for 30 seconds on a low speed until just combined. Pour into a greased loaf tin and bake for about 40 minutes at 180C/350F /gas mark 4. Remove from tin and cool on a wire rack.


  • 110g/4oz gluten free flour
  • 50g/2oz Pure sunflower margarine
  • 50g/2oz of sugar
  • 450g/1lb of sliced cooking apples or rhubarb
  • Sugar to taste

Put apples or rhubarb in an ovenproof dish and sprinkle with sugar. Rub rest of ingredients together until the mixture resembles breadcrumbs. Spoon the crumble mix over the fruit until covered. Bake in preheated oven at 180C/375F/mark 5 for 30-40 minutes.


  • 75g/3oz Pure sunflower margarine
  • 150g/5oz light brown sugar
  • 1 egg lightly beaten
  • 1 teaspoon of vanilla essence
  • 100g/4oz of gluten free flour
  • 1 teaspoon of gluten free baking powder
  • Half a teaspoon of ground cinnamon
  • 50g/2oz raisins

Preheat oven to 180C/350F/gas mark 4. Grease a 9-inch square baking tray and line with baking parchment. Melt margarine and sugar in a saucepan. Remove from heat and cool slightly. Beat in the egg and vanilla essence. Stir in the flour, baking powder, cinnamon and raisins. Pour the mixture into the lined tin, level the surface and bake for about 20 minutes until the cake feels springy to the touch when pressed with a finger. Transfer to a wire rack and cut into squares when cold. These will freeze very well.


  • 100g/4oz gluten of free flour
  • 1 rounded teaspoon of gluten free baking powder.
  • 25g/1oz of sugar
  • 50g/2oz of Pure sunflower margarine
  • 1 egg, beaten

Sift flour, sugar and baking powder into a bowl. Rub in the margarine. Mix in the egg to make a soft dough. Roll out, cut into rounds and place on a greased tray.
Bake for 10-15 minutes at 200C/400F/gas mark 6.
50g/2oz raisins, sultanas, currants or chopped dates can be added if desired.


  • 250g/8oz chick peas cooked or tinned
  • 5 tablespoons of lemon juice
  • 2 tablespoons of tahini
  • 1-2 cloves of garlic, crushed

Purée all the ingredients in a food processor until soft. Season and add water if necessary. This will keep for several days in the fridge. Delicious on gluten free bread, biscuits, or crisps.


  • 3 eggs
  • 1-and-half teacups of orange juice
  • half a cup of hot ofwater
  • 1 teacup of sugar
  • 2 level teaspoons of gelatine

Beat egg yolks and sugar thoroughly. Dissolve gelatine in hot water. Add juice and gelatine to egg yolks and sugar. When beginning to set, add well beaten egg whites. BB Hants.





In issue 2
Winter 1999 …
Jonathan Tommey reports
Our Diagnostic Testing for Billy
Fear of Flying
From Despair to Detox
Psionic Medicine
Testing, Testing,
1 - 2 - 3
Report from the 5th Annual Defeat Autism Now Conference
An Injection of Hope?
Diet and Nutrition
Gluten and Casein Free Recipes

Conference Report
Autism: An Allergic Disease?

Food for Thought
Autism File Letters
Secretin Test Results
The Son-Rise Program
Organisations and Contacts
Readers Page