Allergen Free Recipes for kids
Dee - posted on 08/30/2010
Rochelle, how difficult it must be for you, as so many products contain these things your child can not have. Many years ago I purchased a cook book, Whole Foods for the Whole Family. There are quite a few recipes using whole wheat, BUT there are many recipes that give you an alternative to use instead. There is a section on egg free, milk free, wheat free recipes as well. My youngest daughter a few years ago had Ecoli food poisoning. She was on a very strict diet for many months. This book was a life saver for me. It is out of publishing now, but you can find it on Amazon.com for a very reasonable price. How old is your child? Would you like some recipes and what kind of recipes are you looking for? Breakfast, lunch and dinner? Best to you..
Narelle - posted on 03/09/2010
hi i have a recipe for anzac biscuits which are egg & nut free
1 cup of dry poridge oats
1 cup of flour
1 cup of sugar
125gr of butter or margarine
1tablespoon of golden syrup
1 teaspoon of bi carb soda
1tablespoon of boiling water
add all dry ingredients together in a large bowl,
melt together butter & golden syrup
add boiling water to bi carb soda
then add mixed boiling water & bi cab soda
to melted butter & golden syrup mixture
then add to dry ingredients
then scoop teaspoons full of mixture
roll into balls
place on greased trays
put in heated oven 200oc for 15 minutes
remove from oven & cool before removing off the trays
this is nutfree & egg free also you can make it gluten free too by buying gluten free flour, gluten free porridge oats
PLEASE ENJOY cheers narelle
Carys - posted on 02/17/2010
A colleague of mine followed a food exclusion diet for 13 weeks, cutting out everything apart from vegetables, rice, chicken and fish, then re-introducing everything gradually, e.g. tomatoes, cittrus, bread etc. It was tough, and she had to keep a strict eye on her diet, write down what she ate and record her bowel movements. She also saw a dietician regularly. Could you possibly see a dietician?
Anaquita - posted on 05/26/2009
The labeling is alright, but could be better. It IS better than it used to be though. Trick is to find places that specialize in gluten free or at least partially, like PCC and Manna Mills, in the area of the US I'm in. More places are catching on, and a few resturaunts (some of them chains) and pizza places now have gluten free options. They get more customers that way, and customer loyalty.
A law was just passed that by 2015 I think? All places will have to properly label their gluten free stuff, and if it has gluten to list it in the allergens.
Carys - posted on 04/23/2009
When I cook or bake, I follow normal recipies, using gluten free flour, and just add a little more fluid than the recipe states. I'm guessing that you're in the US, so how good is the quality of food labelling there? We're very fortunate, and the more expensive foodshops and supermarkets labelm excellently.
Carys - posted on 04/22/2009
That's a great help thanks. My partner gets the basics, e.g. flour, biscuits, pasta and pizza bases, free on prescription. Because we're in Wales, our prescriptions are free, which saves us a fortune! He's a member of Coeliac UK, which sends an annual book of safe things to eat.
Carys - posted on 04/18/2009
I know how hideous food allergies are. I teach in a primary school where many of the children have intolerances and two have life threatening nut allergies, and my partner has coeliac's disease, which won't kill him, but is life changing.
Thanks for sharing your blogspot, I'm sure it will be a great help to me, and to mums whose lives are affected on a daily basis.
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