Hi my daughter just got her allergy test back and it says food she should avoid include, dairy, eggs, wheat, rye, gluten, almonds, avocados, mushrooms, cucumbers, nectarines and beef. We generally don't do the milk, egg, and wheat thing. We rarely eat beef so this is also a problem. We've been substituting almond milk for dairy milk - bummer - it tastes better than rice and soy milk. She has been seeing a nutritionalist who has her on an athletic diet that helps to lean and define her muscles. She eats at least 5 times a day but it requires a very carefully layed out carb, protein and good fat juggle. She is confused on what to do for breads and snacks which has been using for her energy source for when she needs to do a lot of dance classes. She does at least 30 hours of training a week.
Does anyone have any good recipes they might suggest.
xo Froggie

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You are an artist, you are unique, you are expressing your self.

Hi Froggie
I have a ton of them.
Try this one: Can turn it into main course with salmon or chicken filling and also a sweet treat.

Gluten Free Crepes
Some of my favorite fillings are vegetables spread, nut spreads, and fresh fruits. This is a delicious meal and a wonderful way to introduce children to the pleasures of playing in the kitchen!

2 cups organic brown rice flour
6 cups warm water
¼ teaspoon organic sea salt
Olive or Coconut oil for the pan
Combine the ingredients in a large mixing bowl.
Blend everything thoroughly by hand (you don’t want too much air in the batter)
Allow the batter to sit overnight.
Use a skillet (cast iron if you have one) that has a low edge.
Heat the pan and brush with oil
Pour the batter in the pan, moving the pan to spread it evenly.

Cook each crepe for about four minutes on one side.
Turn the crepe and cook it for about another three minutes.

Spread your filling of choice on the crepe.
Roll it and serve.

Will post more later.
BE

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Brit Elders
CEO - ShirleyMacLaine.com

Another:
Gluten Free Spiced Herbed Muffins
These are wonderful with a bowl of your favorite soup or served with any meal. They are gluten free but do have almonds in them, if you are nut sensive.

1 cup plain cottage cheese (low-fat)
3/4 cup parmesan cheese, freshly grated
1/4 cup spelt flour
***1 cup almonds, very finely ground
(other nuts can be substituted - I've used pecans and walnuts)
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt
Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you'll need nine of them.
Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.
Spoon the mixture into the muffing cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.


You might want to try these additions:

chopped olives, lemon zest and chopped herbs
sauteed, chopped mushrooms and fresh thyme
chopped chipotles (if you like hot - these are great)
roasted garlic, pesto and toasted pine nuts
sauteed onions and rosemary

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Brit Elders
CEO - ShirleyMacLaine.com

Thanks Brit,
The Crepe one will work and sounds like it would be a good wrap substitute. The spiced muffin one has cottage cheese in it - which was one of her highest - stay away from foods - I wonder what I can substitute for it - is there such thing as a rice or soy curd? There is also eggs in it too which is another one of her problems - I can find an egg replacer but I'm wondering if there are better one's than others? She was told to take all the things I listed out of her diet for a week and then systematically put them in one at a time to see how she reacts to them.
Thanks for the "energy" recipes.
xo Froggie

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You are an artist, you are unique, you are expressing your self.

Hi
Try tofu instead of cottage cheese. Or vegetable protein powder.

Also try Dixie Diner's Club Egg (not!) - Very good egg replacement. They have a lot of great products that are gluten and sugar free.

If she is avoiding cucumbers - might be good to avoid all melons and bananas as they also stimulate allergic reactions. She should talk to her nutritionist about that. There was a huge article in JAMA about that some time back (about 4 or 5 years)

Make certain any soy product is NON GMO. Tough to find but worth the effort because the GMO versions have been tracked to be causes of extreme allergies.

BE

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Brit Elders
CEO - ShirleyMacLaine.com

Also - an after thought...
try making your own rice milk. You can sweeten with Stevia to desired flavor.
(If you need it)

1 cup brown organic rice
4 cups hot water
1 tsp vanilla (or the pulp for one vanilla bean)

Put all in blender, puree for about 5 minutes (until smooth)

Let sit for 1/2 hour

Pour into container being careful not to let the sediments
at the bottom pour into the new container

Sweeten to taste

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Brit Elders
CEO - ShirleyMacLaine.com

Tofu - that's perfect - and thanks for the egg substitute idea - hopefully we have it here in Canada - I'm off to the special food shop tommorow. I will definatly try making our own rice milk because I don't like "Rice Dream". I'm assuming the rice is supposed to be cooked?
Thanks again for your help
xo Froggie

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You are an artist, you are unique, you are expressing your self.

I was just looking up "gluten-free" recipes and found this thread - now that I can cook in an industrial kitchen to make whatever I want!!!!

Thanks!!!! I am going to try the crepe recipe.

One thing I noticed in the thread was related to almonds, i.e., almond milk.
It may be worth checking to see if the allergy is with the nut or the skin of it. Most of us are actually allergic to almond skin and don't notice it. It causes an itchy butt.

The only way to consume almonds without the skin is to buy direct from a farm where they haven't been pasteurized or roasted.

Simply soak the raw almonds for at least six-hours, though if you wait until the next day they will sprout further and become sweeter and more potent.

Then just squeeze the nut out of the skin. It takes no effort at all.

For fresh almond milk, I use 8oz almonds plus 16oz of water in a blender. A pulse setting really helps the blender get to the bits of the almond completely. Things like vanilla extract can be added too, for flavor.

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Love,

Rick
http://rickborutta.com

"Sometimes you think you've lived before, all that you live today. Things do come back to you as though they knew the way. Oh, the tricks your mind can play." - Lorenz Hart

I have lots

As soon as I have a second I post several but here are some tips:

Use teff tortillas (made with teff and millet) instead of flour or corn. So much corn is GM and also high glycemic.

Organic brown rice flour with spices is great for coating oven baked chicken or fish.

Freeze your rice flour (& other flours) for a couple days to help keep it longer and to keep bugs out of it.

In a pinch Bisquick now makes a gluten free all purpose baking mix. Great for pancakes - not grainy.

Here's a quick recipe I made a couple days ago:
Scones

2 cups brown rice flour
1/3 cup tapioca flour
1/2 cup gluten free starch (like potatoe starch)
1/4 cup stevia
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/4 teaspoon nutmeg, optional
1/2 cup (1 stick) cold butter
3/4 cup diced dried apricots, raisins, or cherries
2 large eggs
1/3 cup cold milk (I use almond milk)
2 teaspoon gluten-free vanilla extract

1) Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
3) Work in the cold butter till the mixture is crumbly.
4) Stir in the dried fruit.
5) Whisk together the eggs, milk, and vanilla till frothy.
6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet. Let the scones rest for 15 minutes.
8) Sprinkle the scones with cinnamon/stevia, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm.

Have fun creating variations of this
Keep cooking in the lite!
BE

__________________
Brit Elders
CEO - ShirleyMacLaine.com

GR
Good point
Always soak almonds and other nuts over night - 'sprout them' and remove the skin.

Most people who have reactions to nuts find that soaking stops the problem or at least lessens it
BE

__________________
Brit Elders
CEO - ShirleyMacLaine.com