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Severe Allergies + Celiac = What To Eat?


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4 replies to this topic

#1 brookepalacio

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Posted 20 May 2004 - 10:08 AM

My daughter is two and she has diary, egg and peanut allergies. She suffers from possible anaphalaxsis (spell?) with peanut. AND she is soy intolerant. Now she just had blood work done and has Celiac Disease. She goes for a biopsy next week to find out for sure. My question is are there any yummy recipes out there for my poor little girl. My dinner recipes are getting between slim and none. And slim left town as of Tuesday. <_<
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#2 mat4mel

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Posted 22 May 2004 - 03:35 AM

Hey,

I thought of you when I got Clan Thompson's newsletter. There is a new book coming out:

"“Wheat-free Gluten-free Recipes
for Special Diets” was written for those on a gluten-free diet who must
adhere to additional dietary restrictions. It is filled with delicious
recipes for people who are diabetic, vegetarian, vegan, Kosher and/or
are allergic to eggs, dairy, peanuts, tree nuts, yeast, soy, corn, and
more. The publishing process has taken some time, but the book should
be released soon. If you want to be notified when the book is
available, send Connie an e-mail at gfcookbook@hotmail.com and she will add you
to her mailing list."

I think the author's name is Connie Saros.
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#3 kaylee

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Posted 22 May 2004 - 09:15 AM

Hi,

my son is also off dairy and soy and can only have egg yolk not the whites, so I really know where you're coming from and can relate to the desire to be able to give your child treats that won't be harmful.

What about tree nuts for your daughter? Can she have almonds, for example? If yes, then I have a couple of nice (not absolutely fabulous, but good) gluten/dairy/egg/soy (and peanut) free recipes I could post that I have been using for my toddler.

Best,

Kaylee
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#4 kaylee

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Posted 23 May 2004 - 05:29 AM

browsing around, i saw that your daughter cannot in fact have almonds.

I have a good gluten/dairy/egg/soy/peanut free recipe for waffles which I can post later. I had never made a waffle in my life until we discovered celiac and I realized I was going to have to change a lot of my assumptions about eating. So, one thing I did was to purchase a waffle iron and I've been making them once a week for breakfast. They're kind of special and my son immediately points and calls out "waffles!" (or, a toddler rendition of that that sounds more like "wall!") when he sees me getting ready to make them.

Best,
Kaylee
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#5 kaylee

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Posted 23 May 2004 - 03:28 PM

So, here is the waffle recipe I am using. It's a recipe I found I cannot remember where that I changed around. It was originally based on amaranth flour, which I have never actually used. Point being, you could obviously transform it further to suit your needs and tastes. It could undoubtedly be used for pancakes, too (maybe adding more liquid).

Waffles (gluten/dairy/egg/soy/nut free)

Ingredients

1/2 cup brown (or white or half and half) rice flour

1/4 cup buckwheat flour

1/4 cup glutinous rice flour

1/3 cup arrowroot powder

1/4 cup brown sugar

4 tsp baking powder

1/4 tsp salt

1 tbsp or so flax meal (optional, but nice if you like that sort of thing - I add flax to
everything now)

3/4 cup liquid (I use a mix of water and apple juice. Pear juice is supposed to
be easily digestible I think and white grape juice was suggested in a
previous post. Plain water would be fine of course but would take
away from the crispy sweetness of the waffles I expect)

4 tsp oil


Mix dry ingredients well then add in water mixed with oil. Combine ingredients but don't overstir. Pour onto hot waffle maker. These take a bit longer to make than traditional waffles - probably a few extra minutes. Try not to peek before they're done. Wait until the steam stops pouring out. You'll have a better sense of how long they need the second time round. Serve with jam, honey, maple syrup or nothing at all (the juice gives great flavour)

Leftovers can be frozen, briefly microwaved, then toasted.


Note: I know some are wary about buckwheat flour, but my son who has severe reactions to gluten has never had a problem with it. The buckwheat flour could just be replaced by more rice flour, or some other kind for added interest.


Hope this is of use to you,

Kaylee
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