Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Severe Allergies + Celiac = What To Eat?


brookepalacio

Recommended Posts

brookepalacio Newbie

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. <_<

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mat4mel Apprentice

Hey,

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

"

Link to comment
Share on other sites
kaylee Rookie

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

Link to comment
Share on other sites
kaylee Rookie

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

Link to comment
Share on other sites
kaylee Rookie

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

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,463
    • Most Online (within 30 mins)
      7,748

    shadowblackwood
    Newest Member
    shadowblackwood
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...