Often life sends us unexpected “curves”. This summer I’ve had a new challenge thrown my way. One of my sons has intolerances to eggs, milk, wheat, gluten, peanuts, almonds, cashews, soy, and lentils. So, I’ve been learning how to bake without wheat, gluten, eggs, or milk.
One of the best resources I’ve found to this point is Gluten Free Baking for Dummies. I especially appreciated the effort the author took to explain “regular” baking ingredients and what they do. Then she explains how to replicate those expected results with gluten free ingredients.
For those who need to avoid other ingredients, I have also discovered there are a number of cookbooks which address cooking for allergies. Here’s a list of books I have in my library:
- The Autism Cookbook: 101 gluten-free and dairy-free recipes by Susan K Delaine
- Allergy Friendly Food for Families by the editors of Kiwi
- The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N.
- Food Allergy Survival Guide by Melina, Stepaniak, and Aronson
- The Everything Food Allergy Cookbook by Linda Larsen
- The Allergen-Free Baker’s Handbook by Cybele Pascal
Another good resource book suggested by the naturopath nutritionist I’m working with is Coping with Food Intolerances by Dick Thom. This book explains why substances may NOT show up on allergy tests, but may still cause problems. One tip I picked up from this book was an easy substitution for eggs: 1 Tablespoon ground flax seed and 2 Tablespoons of water for each egg.
As I discover great recipes, I’ll share a few with you.