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felineaids

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Everything posted by felineaids

  1. felineaids
    Well, if anyone comes up with the formula I'd appreciate it. My family and I have more allergies than most people in this forum, so we need to keep this as basic as possible.
  2. felineaids
    Arrowroot is another major problem, and I've got one family member who doesn't tolerate potato. This is driving me nuts because I had a chart that gave a breakdown of the vitamin C and baking soda method, but I can't remember the formulation.
  3. felineaids
    I appreciate the reply but everyone at my house is allergic to corn. Do you have any other formulations? I still can't believe I misplaced my chart, and I'm trying to get by until I find it.
  4. felineaids
    I misplaced my substitution chart. I used to have a handy table that showed a way to substitute baking soda and vitamin C for baking powder. Does anyone have that formula? Any replies appreciated.
  5. felineaids
    I've had problems with almonds and cocounut oil. My tolerance for both seems to be really low.
  6. felineaids
    I'm glad that recipe is working for you. Personally, I couldn't us eit, and none of the kids here who are searching for a cake recipe could use it either. If you find another recipe, please post it. I'm still searching.
  7. felineaids
    Thanks for trying, but this wouldn't work. The beans, chocolate, butter, and sugar would have to be left out. There's no way I could pull off that many substitutions. If you've got any other thoughts, I'd appreciate them. I've already been appraoched by a number of single-mothers from a local allergy group, and all of their kids are battling the gum allergy...
  8. felineaids
    I'd need a recipe to start with. The ones I've seen weren't even viable to begin with -- too many ingredients requiring too many substitutions. If you've got a recipe I could use as a base, that would reallyhelp.
  9. felineaids
    Please keep me posted on this. I'm trying to find a gum-free cake recipe, and there is no such thing... anywhere. If you manage to come up with something clean, I might be able to modify it. Again, keep me posted.
  10. felineaids
    Thanks.
  11. felineaids
    Potato starch (or any of the plant starches for that matter) have proven problematic. My tolerance for eggs has swayed back and forth but I tried them again last night and did okay. For now, I'd be willing to try a recipe that includes eggs.
  12. felineaids
    Thanks for the reply. The restrictions I've got are substantial. I'm allergic to gum, and every mix I've found contains at least a few of them. It's easier to list the things I know I can have. White or brown rice flour, millet flour, agave nectar, honey, salt, baking soda, vitamin C, olive oil, safflower oil -- that's the bulk of what I can have ...
  13. felineaids
    Pork gelatin might be okay if I could find a clean source -- many companies add things to such products. My other thought was that the honey or agave nectar would be sticky enough to serve as abinder -- and they'd add some additional flavor to the recipe. Thanks for replying and I hope you'll be able to help me figure this out.
  14. felineaids
    Any simple ones that aren't a mix? I haven't found any mixes I can use. I'm beginning to think nobody makes one.
  15. felineaids
    Anyone at all? This recipe is simple and it looks promising.
  16. felineaids
    I wish I could help you. I haven't found even one mix that doesn't contain things I'm allergic to. If I ever find some, I'll share feedback.
  17. felineaids
    I found a good recipe for yeast free bread rolls, but it's a wheat recipe. I'm hoping that someone here at the forum can help me come up with substitutions. My allergies are extensive, so I'll list the recipe and the ingredients I know I can tolerate. 3 cups whole wheat flour 4 tsp. baking powder 1 tsp. salt 1 1/2 cups liquid (can be water) 1/4 cup...
  18. felineaids
    Thanks for the supportive message. They did use millet and recie flour, but I think they only used one cooking oil -- olive. I only listed safflower because it's another one I can have. They used honey as the "sticky stuff" in place of gum. I think they used brown rice flour. Thanks again for the note. Hopefully between us, we can crack it. ...
  19. felineaids
    I had a serious reaction to one of Bob's products, and when I joined a food allergy group in my area, more than a few people reported similar experiences. I contacted the company -- more than once, by the way -- and I was told that Bob's Red Mill carefully inspects their products to assure they are gluten-free, but they "offer no assurances regarding cross...
  20. felineaids
    Bob's Red Mill has BIG problems with cross-contamination. Most of Bob's products are gluten-free, but the copmany makes no effort to keep them separate. On any given day, the flour you purchase may have any number of other flours in it. This might not be a problem if you're merely gluten-sensitive, but it's a huge risk if you've also got food allergies...
  21. felineaids
    Thanks for the post. Honestly, this was what they used. This can be done, it's just going to be a matter of finding the right combinations and anounts of the ingredients. One of my greatest challenges is that the gluten-free industry copletely overlooked people with this allergy. From the word go, they started tossing gum into every product and recipe...
  22. felineaids
    That's an idea! I didn't try it.
  23. felineaids
    I already took those steps, but thanks. I'm really at a point where I'm hoping someone here will be able to help me crack this (or maybe someone will come forward who already has a recipe).
  24. felineaids
    P.S. I'm not sure if this was mentioned already, but through my own experimentation, I came up with two simple pncake recipes that use ONLY the ingredients list in my prior post. One is a rice flour pancake, the other is a millet.
  25. felineaids
    Thanks for the post. Believe me, I've done tons of experimenting. It just wasn't working out. Gluten free baking is an art, and learning how to mix the right amounts of vitamin C and baking soda with the various ingredients to give the appropriate amount of rise... it's really tough. I hit my library and the internet trying to research options, but everything...
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