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2017-07-07 Fabulous Food Allergy Friday – surviving the food allergy apocalypse

surviving the food allergy apocalypse

Flowers in Denise's backyard

2017-07-07 Fabulous Food Allergy Friday

Flowers in Denise's backyard
Flowers in Denise’s backyard

AND… we’re back. Hope you all had a good June — not sure what happened, given that it flew by faster than time should ever go.

So, what have we been reading? I, MaryKate, have been checking out more food allergy bloggers like “Nope, Can’t Eat That Either” (a title I absolutely love). I’m also reading Civil Eats, for people who are into food and the politics and production of food (start with that link about the Amazon purchase of Whole Foods). More recipes coming from us starting next week.

The garden is in and we’ll see what I (Denise) get. We’ve had storms, I’ve had a lot of vole damage, and I’m being stalked by deer and rabbits. But while I wait for the summer and fall harvests, the garlic I put in last year have produced a ton of garlic scapes and I’m looking for new ways to use them.  I found this White Bean and Garlic Scape Dip that looks simple and yummy and an easy refrigerator pickle, which will make them last longer, Pickled Garlic Scapes.

Have a great weekend everyone!

 

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3 responses to “2017-07-07 Fabulous Food Allergy Friday”

  1. Tina Molkentine Avatar
    Tina Molkentine

    Im looking for a gluten free bread recipe that is like real bread. I have adult onset celiac and having a hard time with out bread.. Any good ideas? New to your sight threw my friend Lisa whal. Loving it so far..

    Reply
    1. MaryKate Avatar
      MaryKate

      If you can do dairy and/or egg (egg seems more important to bread structure) you have options. Start with Gluten-Free Girl and the Chef, but also look at the gluten-free chapter in the most recent “New Artisan Bread” book (don’t buy it until you look — it’s just one chapter). It’s a lot harder without dairy and eggs because they can make up some of the structure that gluten gives to bread.

      But honestly? My advice would be to go a month or two without bread first. Nothing is going to taste like breads made with wheat flour, and if that’s what you’re expecting, you’re going to be disappointed continually (and expensively). With a break, your palate will reset some and you have a better chance of finding something that suits you. I say the same about anyone needing to find non-dairy cheese. There are good options for both, but they aren’t *the same* and a break really helps. That’s my former bread-addict advice.

      Reply
    2. denisedaniel Avatar
      denisedaniel

      Hi Tina, I’m going to echo what MaryKate said. (Also I’m friends with Lisa too, isn’t she awesome?) I’ve gotten close with a sour dough bread, this is the recipe I’ve tried, but it’s not quite where I want it to be yet because I can’t use xanthan gum, but you might want to check it out – http://www.artofglutenfreebaking.com/2010/10/sourdough-bread-boule-gluten-free/ Gaining food restrictions as an adult is so hard and I’m sorry you’re joining our club.

      Reply

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