About

Welcome to our site! We truly hope that this site can offer some help to those suffering with allergies. We are a family that has a son that suffers from multiple food allergies. His current list of allergies are: wheat, milk, soy, eggs, oats, peanuts, tomatoes, beef, cantaloupe, apples, zucchini, carrots, blueberries, and cherries.  His reactions are tummy troubles, eczema and hives, but thankfully no anaphylaxis.

Brad is allergic to milk and wheat, so we are used to cooking a little different, but this has been an eye opening experience to the world of mass produced foods and the allergens that proliferate the foods that we take for granted. Not having any allergies of her own, Jessica has had to cut her diet to the needs of our son while she continues to nurse him as most allergens from foods pass through breast milk. This is my attempt to document our experimentation and discovery of new ways to cook meals that we can all enjoy allergy free.

I hope that this will be a help to someone that has just found out that they have an allergy to one or all of these. You don’t have to stop eating the things you love, you just have to change them and in almost all cases make it yourself!

A note about substitutions:

While multiple food allergies are common, many people don’t have the same multiple food allergies. Some people come to this site who are simply allergic to wheat and are looking for gluten free recipies. Here are the common substitutions we use, so you can adapt (or un-adapt) the recipe to include foods that we avoid that you might be able to eat:

Milk – We use almond milk primarly and can be substituted with regular cows milk in most recipes on a 1:1 ratio.

Oil /Fats- All “regular” shortenings and non dairy margarines contain soy. We use a lot of canola  and olive oil and a wonderful (but expensive) butter/shortening substitute called earth balance. They have a soy free variety. If soy is safe for you many of the recipes that we use oil in would work much better with shortening (like the cookies…) but oil works ok for us.

Wheat – most of the flours we use are: rice (brown and white), tapioca flour, corn starch, sorghum flour, millet flour, and teff flour. If you can have wheat, just add up the total volume of flours used and substitute all purpose flour. If the recipe calls for xanthan gum, omit it. This acts as a binder found in gluten that isn’t present in the non-wheat flours.

Eggs – The two most common substitutes we use for eggs are Ener-G egg replacer and flax meal. Substitute one egg for every 1 1/2 t of Ener-G egg replacer and one egg for every Tablespoon of flax meal, also omit any water called for mixing the replacers with.

Meats – We eat a lot of chicken and turkey, but if you can have beef and want beef in any of the recipes here (like the chili) by all means throw the beef in!