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:
    Support Our Content
    eNewsletter
    Donate

Recipes For Multiple Food Sensitivities

Staceyshoe

Recommended Posts

Staceyshoe Apprentice
Staceyshoe
Posted

My youngest son has multiple severe food allergies including wheat, soy, egg, dairy, peanut, and tree nut. (He has an epi-pen for 4 foods, so even trace amounts are a huge issue for us.) We just did some genetic testing and now strongly suspect celiac for my husband and older son (genetic testing was positive plus symptoms--blood test coming soon). Given all these issues, where do you recommend I start looking for bread recipes? We mostly avoid it but it would be nice on occasion. However, I find a lot of egg, nut, and soy in most gluten-free recipes. Where can I go with all these issues? I would love to find some kind of bread that everyone in our family can eat.

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

Celiac.com Sponsor (A8-M):


lisa25 Rookie
lisa25
Posted

I make bread that is free of gluten, dairy, soy, egg, and corn...I use coconut milk, but if that is a problem for your son (not sure since it is technically a tree nut according to the FDA), I bet it can be substituted with another milk alternative such as rice milk. Here is my recipe:

Ingredients:

3 c. gluten free flour mix

2 packages of quick rise yeast

2 tsp. xanthan gum

1 tsp. baking soda

1 tsp. salt

1-1/2 c. unsweetened coconut milk (So Delicious Brand)

1/4 c. water

1/4 c. sugar

1/2 c. oil

Combine in a bowl: 1 cup of flour mix, yeast, xanthan gum, baking soda, salt. In a separate microwavable bowl combine coconut milk, water, and sugar. Heat liquids to 110 degrees F. Add oil to liquids. Slowly add liquids to dry ingredients and alternate with remaining flour. I mix either by hand or in a kitchen aid mixer with the same attachment I use for cookies...the dough hook doesn't seem to work as well for me. Put dough in a greased loaf pan and smooth down with a spatula (the dough is sticky). Let it rise about 30 minutes. Bake at 325F for 1-hour. Remove from pan after about 15 minutes to keep it from getting soggy. Let it cool on a cooling rack. Store in a zip-lock bag to keep fresh (or in the refrigerator if you don't plan on eating it within about 5 days).

CarolO Newbie
CarolO
Posted

My youngest son has multiple severe food allergies including wheat, soy, egg, dairy, peanut, and tree nut. (He has an epi-pen for 4 foods, so even trace amounts are a huge issue for us.) We just did some genetic testing and now strongly suspect celiac for my husband and older son (genetic testing was positive plus symptoms--blood test coming soon). Given all these issues, where do you recommend I start looking for bread recipes? We mostly avoid it but it would be nice on occasion. However, I find a lot of egg, nut, and soy in most gluten-free recipes. Where can I go with all these issues? I would love to find some kind of bread that everyone in our family can eat.

For pumpkin pie..What kind of dairy free milk is best to use when baking? Could I substitute soy milk for evaporative milk? If not, anyone have any ideas?

Thanks

Carol

*Gluten & Dairy Intolerant

Jestgar Rising Star
Jestgar
Posted

I like coconut milk for pumpkin pies. The other milks are too thin.

Juliebove Rising Star
Juliebove
Posted

My daughter used to have pretty much those same allergies but outgrew a few of them. I gave up on making bread with the exception of the zucchini bread that is listed here on this website. I subbed in coconut oil, ground flax and water for the eggs, and omitted the nuts. It is the only bread that ever came out right every time. I usually made it as muffins so I could freeze the extras.

We buy Ener-G bread. Daugher likes the corn loaf and also the rice starch. I buy it directly from them.

Staceyshoe Apprentice
Staceyshoe
Posted
  • Author

Thank you for the replies! It gets so challenging when there are so many foods to avoid!

bbuster Explorer
bbuster
Posted

This is not about bread, but you might be interested in the Enjoy Life's cookbook called Cookies For Everyone, by Leslie Hammond. It has 150 cookie recipes, and all of them are free of all of the top 8 allergens (wheat, soy, milk, eggs, peanuts, tree nuts and of course fish/shellfish).

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,198
    • Most Online (within 30 mins)
      7,748
    Jamie0230
    Newest Member
    Jamie0230
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Scott Adams · Posted

      Clearly from what you've said the info on Dailymed is much more up to date than the other site, which hasn't been updated since 2017. The fact that some companies might be repackaging drugs does not mean the info on the ingredients is not correct.
    • RMJ
      Waiting Gastroenterology review

      By RMJ · Posted

      To evaluate the TTG antibody result we’d need to know the normal range for that lab.  Labs don’t all use the same units.  However, based on any normal ranges that I’ve seen and the listed result being greater than a number rather than a specific number, I’d say yes, that is high! Higher than the range where the test can give a quantitative result. You got good advice not to change your diet yet.  If you went gluten free your intestines would start to heal, confusing any further testing,
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Scott is correct….Thank you for catching that!      Direct link for info  of fillers.    http://www.glutenfreedrugs.com/Excipients.htm Link is on 2nd page  of www.glutenfreedrugs.com   Site was started by a pharmacist (or 2) maybe 15-20 yrs ago with LAST updated in  2017.  This makes it’s Drug List so old that it’s no longer relevant. Companies & contacts, along with suppliers &  sources would need to be referenced, same amount effort  as starting with current data on DailyMed      That being said, Excipient List is still be relevant since major changes to product labeling occurred prior ’17.           List is the dictionary that sources the ‘foreign-to-us’ terms used on pharmaceutical labels, terms we need to rule out gluten.    Note on DailyMed INFO— When you look for a specific drug on DailyMed, notice that nearly all of companies (brands/labels) are flagged as a ‘Repackager’… This would seem to suggest the actual ‘pills’ are being mass produced by a limited number of wholesaler suppliers (esp for older meds out of  patent protection.).      If so, multiple repackager-get  bulk shipments  from same supplier will all  be selling identical meds —same formula/fillers. Others repackager-could be switching suppliers  frequently based on cost, or runs both gluten-free & non- items on same lines.  No way to know  without contacting company.     While some I know have  searched pharmacies chasing a specific brand, long-term  solution is to find (or teach) pharmacy staff who’s willing help.    When I got 1st Rx ~8 years ago, I went to Walgreens & said I needed gluten-free.  Walked  out when pharmacist said  ‘How am I supposed  to know…’  (ar least he as honest… ). Walmart pharmacists down the block were ‘No problem!’—Once, they wouldn’t release my Rx, still waiting on gluten-free status from a new supplier. Re: Timeliness of DailyMed info?   A serendipitous conversation with cousin in Mi was unexpectedly reassuring.  She works in office of Perrigo, major products of OTC meds (was 1st to add gluten-free labels).  I TOTALLY lucked out when I asked about her job: “TODAY I trained a new full-time employee to make entries to Daily Med.’  Task had grown to hours a day, time she needed for tasks that couldn’t be delegated….We can only hope majorities of companies are as  conscientious!   For the Newbies…. SOLE  purpose of  fillers (possible gluten) in meds is to  hold the active ingredients together in a doseable form.  Drugs  given by injection or as IV are always gluten-free!  (Sometimes drs can do antibiotics w/ one-time injection rather than 7-10 days of  pills .) Liquid meds (typically for kids)—still read labels, but  could be an a simpler option for some products…
    • Ginger38
      Food Allergies

      By Ginger38 · Posted

      So I recently had allergy testing for IGE antibodies in response to foods. My test results came back positive to corn, white potatoes, egg whites. Tomatoes, almonds and peanuts to name a few.  I have had obvious reactions to a few of these - particularly tomatoes and corn- both GI issues. I don’t really understand all this allergy versus celiac stuff. If the food allergies are mild do I have to avoid these foods entirely? I don’t know what I will eat if I can’t  have corn based gluten free products 
    • JForman
      7yo struggling!

      By JForman · Posted

      We have four children (7-14 yo), and our 7 year old was diagnosed with NCGS (though all Celiac labs were positive, her scope at 4 years old was negative so docs in the US won't call it celiac). We have started her on a Gluten Free diet after 3 years of major digestive issues and ruling out just about everything under the sun. Our home and kitchen and myself are all gluten-free. But I have not asked my husband/her dad or her other siblings to go completely gluten-free with us. They are at home, but not out of the home. This has led to situations when we are eating out where she has to consistently see others eating things she can't have and she has begun to say "Well, I can't have <fill in the blank>...stupid gluten."  How have you supported your gluten-free kiddos in the mental health space of this journey, especially young ones like her. I know it's hard for me as an adult sometimes to miss out, so I can't imagine being 7 and dealing with it! Any tips or ideas to help with this? 
×
×
  • Create New...