kjbrown92

I am soy, gluten and dairy free (as are two of my kids, along with more foods). I make coconut milk yogurt (use it to make sweet dips for fruit, savory dips for veggies, and also in baking). We also get calcium from foods (such as salmon and bone broths). It does mean we have to make almost everything from scratch, but it's worth it for our health. We use...

I already use flax + water to replace eggs. From what I've researched, gliadin is in wheat, rye, oats, barley, kamut, spelt, amaranth, malt, and quinoa. Since gliadin is part of gluten, I don't understand how it can be part of more grains than gluten, but he was tested for gliadin and gluten, and he didn't react to gluten, but he did to gliadin. He also...

I'm at a loss. My son just got his Lame Advertisement test results back and it's not gluten that he's reacting to, but gliadin. He's got a moderate intolerance to wheat, rice, corn, baker's yeast (among others), and mild intolerance to rice, oats. I can use quinoa flour, I think (though I have read on some sites, that it contains gliadin), and I can use...

Why did you have egg white for breakfast if egg is on your list of things you can't eat? My daughter can't have corn, milk, and egg, so there are things on there. My son can't have wheat/barley/oats (but he's not celiac). Get yourself some tapioca starch and some rice flour for thickening and recipes. Coconut milk works as milk in a lot of recipes. Get creative...

I am on an elimination diet, sort of. My DD has tons of food intolerances, and I read an article saying that the kids are exposed to your antigens through your breast milk so sometimes they get their intolerances from you. I never thought I had any, though I do have health issues (back spasms/pain all the time and chronic UTIs). So I decided to go on her...

I use equal parts baking soda, tapioca starch, and cream of tarter. I mix it up in a jar and keep it in the cupboard (labeled), then I only have to mix it about once a month. When I want to use it, I shake it up, measure out what I need and stick it back in the cupboard. Works great. Kathy

My kids can't do cocoa either... I figured it out. I'm doing 3 different gluten-free, egg-free, soy-free, cocoa-free, dairy-free, corn-free, etc.-free muffins and pretending they're cupcakes (banana, coconut, and carrot-cake-ish). And frosting them. I made the BEST frosting yesterday (at my husband's request): coconut milk yogurt, corn-free confectioner's...

I went back on everything for the weekend and my back was killing me Sunday and Monday. I went back off the wheat (and everything else) Sunday afternoon. Today my back is much better. I wish I could figure out if it's just wheat or everything else too!! But I'm scared to add anything back in.

I've successfully made coconut bread (a quickbread) that has no eggs, gluten, dairy, corn, etc. It was good, and stayed amazingly moist even after a week. I spread it with a little coconut oil. I was the only one eating it, so it lasted a while! Let me know if anyone wants the recipe.

On allergygrocer.com, they have corn-free marshmallows, also corn-free (Miss Roben's) confectioners sugar. I tried using the blender method with tapioca starch (arrowroot starch has too strong a flavor) and it never got fine enough, no matter how long I blended (and I've got a good blender). I just bought a bunch of the confectioners sugar so I can make icing...

I have a blog where there's recipes searchable by allergen, but I can't post it here according to the rules. My kids have multiple food intolerances, so I did it to help others. I'm now on an elimination diet to see if gluten is what's bothering me, among other things. I've been off gluten for a week and haven't noticed a difference. How long should it take...

You might want to look at other food intolerances as well, any of the top 8 allergens, that she may be getting every day. That can affect weight gain and stomach pain and sleep patterns. Many people with celiac also have a sensitivity to casein, the protein in milk. Just a thought.