Guest guest Posted January 27, 2009 Report Share Posted January 27, 2009 I am gluten free/casein free/sugar free (some fruit) and allergic to rice. I have been using amaranth, millet, quinoa, and wild rice as my grains that I rotate but have a lot of trouble finding much else. I am also allergic to eggs and soy, potatoes (which means no EnerG egg replacer) and a long list of other foods, so many that I had to go back to meat, there was no alternative. I am currently following a rotation diet to assist with my allergies, but some are IGE allergies so I'm not sure they will go away. Anyone have more recipes for the gluten free that don't have any of these ingredients in them - corn, soy, rice, gluten, casein, eggs Thank you, xuemmym Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2009 Report Share Posted January 27, 2009 What kind of recipes would you like? Baking? Pasta? Main dishes? Are you okay with oats? Pam On Tue, Jan 27, 2009 at 1:34 PM, xuemmym <xuemmym wrote: > I am gluten free/casein free/sugar free (some fruit) and allergic to > rice. I have been using amaranth, millet, quinoa, and wild rice as my > grains that I rotate but have a lot of trouble finding much else. I am > also allergic to eggs and soy, potatoes (which means no EnerG egg > replacer) and a long list of other foods, so many that I had to go back > to meat, there was no alternative. I am currently following a rotation > diet to assist with my allergies, but some are IGE allergies so I'm not > sure they will go away. > > > Anyone have more recipes for the gluten free that don't have any of > these ingredients in them - corn, soy, rice, gluten, casein, eggs > > Thank you, > > xuemmym > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2009 Report Share Posted January 27, 2009 Another gf grain to explore is Teff. It was originally grown in Ethiopia, and is now also grown in North America. It is a small brown dot, very delicious and nutritious. Bob's Red Mill sells it in flour form. I get it whole at some health food stores, sometimes. Sorghum is GF. Buckwheat is a member of the sunflower family, also gluten free, despite it's unfortunate name! :-) Your statement that you " had " to return to eating meat and that there was " no alternative " suggests to me that you may be feeling some conflict about your choice. Would it help you feel more comfortable to join an elist for gluten-free people who eat meat? I'm not trying to get rid of you or anything, just thinking it could be easier to be in an community where most others do similarly. Deborah I am gluten free/casein free/sugar free (some fruit) and allergic to rice. I have been using amaranth, millet, quinoa, and wild rice as my grains that I rotate but have a lot of trouble finding much else. I am also allergic to eggs and soy, potatoes (which means no EnerG egg replacer) and a long list of other foods, so many that I had to go back to meat, there was no alternative. I am currently following a rotation diet to assist with my allergies, but some are IGE allergies so I'm not sure they will go away. Anyone have more recipes for the gluten free that don't have any of these ingredients in them - corn, soy, rice, gluten, casein, eggs Thank you, xuemmym . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2009 Report Share Posted January 29, 2009 There are several, if not many of us, who are not vegan but who write for and respond to and learn from this group. I am not vegan but have food allergies that keep me away from dairy and eggs and gluten. Any of my baking or non-meat meals are essentially gluten-free/vegan out of necessity. A group that is strictly gluten-free and not vegan would just not be that useful for me because of my other restrictions. While my food choices do not match the group's title everyday, I'm still a contributor who learns a lot from those who post. Xuemmym, I hope you will have a similar experience On Tue, Jan 27, 2009 at 2:35 PM, Deborah Pageau <dpageau wrote: > Another gf grain to explore is Teff. It was originally grown in > Ethiopia, and is now also grown in North America. It is a small brown dot, > very delicious and nutritious. Bob's Red Mill sells it in flour form. I get > it whole at some health food stores, sometimes. Sorghum is GF. Buckwheat is > a member of the sunflower family, also gluten free, despite it's unfortunate > name! :-) > > Your statement that you " had " to return to eating meat and that there was > " no alternative " suggests to me that you may be feeling some conflict about > your choice. Would it help you feel more comfortable to join an elist for > gluten-free people who eat meat? I'm not trying to get rid of you or > anything, just thinking it could be easier to be in an community where most > others do similarly. > > Deborah > > > I am gluten free/casein free/sugar free (some fruit) and allergic to > rice. I have been using amaranth, millet, quinoa, and wild rice as my > grains that I rotate but have a lot of trouble finding much else. I am > also allergic to eggs and soy, potatoes (which means no EnerG egg > replacer) and a long list of other foods, so many that I had to go back > to meat, there was no alternative. I am currently following a rotation > diet to assist with my allergies, but some are IGE allergies so I'm not > sure they will go away. > > Anyone have more recipes for the gluten free that don't have any of > these ingredients in them - corn, soy, rice, gluten, casein, eggs > > Thank you, > > xuemmym > . > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.