Cooking for people with allergies
- Craftbunnie
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Cooking for people with allergies
Anyone have experience cooking everyday foods that would be able to adapt them to egg, caesin, soy, peanut, nut, avocado, ginger, and malt?
I want to be able to make food for my fiance that tastes like the foods that he can eat and I can't. Does anyone think this is possible?
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- Craftbunnie
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- MrsCatInTheHat
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- Ethan Stark
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1/3 cup water
1 small apple
1/2 small banana, mashed
1/2 Tbsp chopped golden raisins (optional)
1 or 2 small prunes if not using raisins
Ethan Stark
- cjohns105
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A few summers ago I had to move home for the summer and so did my brother. I feel that I should point out that I am the only one in my family with food allergies, everyone else was just being picky or rolling with the newest food fads. Anywho, I spent that summer having to cook most of the meals that fit to the following standards: Gluten Free for Mom, Vegetarian for Brother, and Savory/Hearty for Father. We ended up with lots of salads. Lots of veggies in place of grains and noddles (those spiralizers are awesome). Various types of stuffed mushrooms became very popular. Sometimes I would break down and just do several main dishes at a time in small portions, so that everybody could have what they wanted. On a similar note, my brother-in-laws mother has Celiac Disease and can't even be in the same room as a cup of wheat flour without keeling over. I am too cheap to buy combos of other types of flour to make her baked goods for dessert and also I get nervous that gluten will some how end up in stuff anyways. So I just migrated toward non baked goods, my cinnamon maple baked pears have been an especially big hit lately. Like I said earlier though, I will look into some nice Americana food that can be tailored to your dietary needs for you and your SO. Every set of eyes helps!!
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This is my problem with recipes all the time. I actually prefer food to be very simple and basic, and at that point you don't need a recipe, because it's just a case of sticking everything in the saucepan/oven and hoping for the best, you know? The only time I use recipes really is for baking, and even then I end up adapting them. I have coeliac disease, am lactose-intolerant, can't eat fruit or nuts due to pollen-food syndrome, and also hate red meat and mushrooms, so my diet is quite restricted, but I get round it okay. The hard part is not cooking for myself, but eating at restaurants where they insist on putting way too many ingredients in everything -- much like recipes.Craftbunnie wrote: ↑16 Jan 2017, 14:17 Finding recipes has been difficult because the cookbooks etc for those types of diets seem to contain very fancy dishes.
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