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PostPosted: Sun Nov 28, 2010 2:53 am 
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Joined: Sat Nov 27, 2010 1:39 pm
Posts: 6
Desperately! looking for baking recipes that dont have milk products, soy, eggs, egg replacement powders, gluten, corn, potaotoes, or yeast. Would love to find a bread recipe especially. All the substitutes I find he either cant have or dont seem to work for me (ei; flax eggs)


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PostPosted: Sun Nov 28, 2010 10:12 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
What are the allergies you are dealing with?

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Sun Nov 28, 2010 12:51 pm 
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Joined: Sat Nov 27, 2010 1:39 pm
Posts: 6
Milk, soy, eggs, gluten, potatoes, citrus, tomatoes, nitrates, artificial coloring/flavorings, preservatives.


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PostPosted: Sun Nov 28, 2010 12:52 pm 
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Joined: Sat Nov 27, 2010 1:39 pm
Posts: 6
oops, and corn...


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PostPosted: Sun Nov 28, 2010 12:54 pm 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
Can he have baking powder? Our favourite egg replacer is 1 1/2 tbsp oil, 1 1/2 tbsp water and 1 tsp baking powder. We use Magic brand.
Milk and soy is a hard combo...
Have you tried hemp, almond or rice milks?

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Sun Nov 28, 2010 1:09 pm 
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Joined: Fri Oct 10, 2008 9:40 pm
Posts: 2034
Location: ottawa
I say...ask ELDI, she's the corn gal. :lol: If you look under the corn thread I'm sure she will respond. There was another mom of a little one dealing with corn who recently joined us also, maybe she has some tips.

My best suggestion for baking with multiple allergies is to think of what it is you are trying to make, and then work down your list of what you need to replace in order for the dish to be safe. Once you find something that works then just adjust it to other recipes. Otherwise if you just look up recipe after recipe you will become more and more frustrated and overwhelmed as everything you find will have at least a few ingredients you can't use.

:huggy

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DD 12 yrs -no allergies
4 yr old DS - asthma/eczema Anaphylactic to Peanuts, all tree nuts, sesame , all pea/lentil legumes, gelatin.
Allergic to trees, grass,ragweed, feathers, dander, mold and dust.
Outgrew eggs, fish, shellfish


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PostPosted: Sun Nov 28, 2010 5:56 pm 
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Joined: Sat Nov 27, 2010 1:39 pm
Posts: 6
thanks I'll try that. I've been buying corn free baking powder, and it seems to be ok with him. I like to use hemp milk in the baking because of the omega's in it but he wont drink it. For drinking I give him YU organic basmati rice milk, and also coconut milk. I try to give him as much fat as I can because he is so skinny, and small for his size. He had leaky gut syndrome and also food would go through him without him being able to digest it. Because of that I have to stay away from yeast and he struggles with yeast overgrowth in his gut. Yeast and eggs seem to be the best rising agents and I'm sick of hockey pucks, lol. I am unable to buy any mixes from the store because they all have one thing or another he can't have. I have found several gluten free flours that I like and I've been using flax eggs, guar gum (xanthan gum is derived from corn?!) I've found some recipes with club soda, so I will try that, and have found some recipes with gelatine, but not sure what it's derived from so I have a bit more homework to do. lol. Thank you for your help, my 3 year old son is finally starting to thrive and actually gain weight (he was the same weight for almost a year) and interact instead of screaming and throwing things and hitting when someone else is in the room.


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PostPosted: Mon Nov 29, 2010 8:05 am 
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Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6429
Location: Ottawa
You could try Wacky Cake! You can make it without cocoa and add vanilla.
Here's a link with several options.

http://www.kidswithfoodallergies.org/fe ... ecipe5.php

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Moderator
Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Sun Jan 16, 2011 5:11 pm 
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Joined: Sat Jan 15, 2011 9:12 am
Posts: 6
Location: USA
I like to go to http://wingitvegan.blogspot.com/. Now, not all of the recipes on there are gluten free. But, she does have some gluten free ones that I have used that don't contain corn and since it's vegan, there's no dairy or eggs. Can he have flax seed/flax gel? Or it just doesn't work for you? I've used flax gel before and it worked for me, but you have to be patient when making it.

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Food Allergies: Wheat, rice, corn (intolerance), milk (intolerance), raw apples (OAS), bananas, and cauliflower

Other Allergies: Mold, pollen, hay, dust, penicillin, and angora (goat) fur


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PostPosted: Wed Jan 19, 2011 12:53 pm 
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Joined: Mon Jan 17, 2011 1:36 pm
Posts: 26
Generally I take recipes from my cook books and modify them.

Here are some of my creations:

Pancake or muffin
1 cup brown rice flour or you can half with spelt or any other flour you can tolerate
1/2 tsp sea salt
2 tablespoons of olive oil or any oil you can tolerate - it is my egg replacement
1 banana mushed or any other fruit (chopped pineapple or blueberries)
soy drink or water
1/2 tsp of baking soda if you can tolerate it

Mix dry ingredients - add olive oil - add fruit - add soy drink for thick consistency. Pour into heated fry pan (med-low).

Sweet Potato Biscuit
2 cups of flour of your choice (rice/potato/spelt)
1/2 tsp salt
1/3 cup lard (I use tenderflake)
1 cup cooked and mashed sweet potatoe
1/2 c of soy drink (may vary)
flour of choice for dusting

Sift flour and salt. Add lard until resembles cornmeal. Stir in Sweet potatoe and soy
spread pastry on parchment paper. Roll to about 1/2" thick and use round cookie cutter.
Bake 12-15 minutes and rais to top shelf for about 3 min. Remove from pan to cool.

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size=85]Lou: allergic to all nuts, seafood, fish, antibiotics, intolerant to gluten, dairy and many other foods too numerous to list. Fragrance and multiple chemical sensitivities.[/size]


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PostPosted: Wed Jan 19, 2011 2:41 pm 
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Joined: Mon Jan 17, 2011 1:36 pm
Posts: 26
Sorry missed the soy above - you can use any liquid you can tolerate to moisten in the recipes.

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size=85]Lou: allergic to all nuts, seafood, fish, antibiotics, intolerant to gluten, dairy and many other foods too numerous to list. Fragrance and multiple chemical sensitivities.[/size]


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