Chef Ryan Clift, Chef-owner of Tippling Club, and the Executive Head Chef of Open Door Policy, Open Farm Community and Ding Dong
they have certified gluten- and dairy-free ingredients. There’s a great shop in Singapore called Supernature. That’s one of the places I personally frequent. When you’re creating gluten- and dairy-free dishes at home, it’s a question of sticking to the rules, and that making sure that the product you’re using is genuinely gluten- or dairy-free. The main thing is that even though a lot of people don’t realise it, even ingredients such as soy sauce contain gluten. Certain corn flours are actually produced in a mill that produces regular flour. Therefore, they are not technically gluten-free as there are traces of gluten in there. Read the labels very carefully and shop in places that actively maintain that standard. Eat what you want to eat, but follow the rules in terms of making sure that the product is always up to standard.
WHAT ARE SOME OF YOUR FAVOURITE INGREDIENTS, CONSIDERING YOUR PERSONAL DIETARY INTOLERANCES?
Chef Ryan Clift