Friday 5 July 2013

Share a resource - #blogboost day 5

I am trying where possible to use some of the suggestions received in the daily e-mail that comes in from Ultimate blogger challenge, and one of the suggested ideas was

Share a Resource
Share a resource that you've found useful, like a website or book.  Got a favorite recipe website? 

Well when we first started out on the road to allergy dominance allergy free websites were in the early infancy. People like my grandson were considered to be weird, or attention seeking, or making it up...or what ever expression you want to use. The amount of times you hear comments like "surely just a little bit won't harm him" or "are you sure he is allergic to it? "  or more annoyingly "it only says may contain traces of nuts" - to which my standard reply is "would you feed it to your child if it said may contain traces of cyanide?".

I have to say I have wandered round many websites that contain allergy free recipes and hints and tips. It is not a straight forward as saying replace 6 oz self raising flour with 6 oz potato flour as they work differently, absorb fluids differently, and therefore you need to work out what works for you and what does not.

It may be fairly easy to replace say flour if you allergy is gluten, but once you start with the complexities of changing more than one ingredient then it really does take trial and error. I have thrown many a failed mess in the bin, but over time have learnt what works better with what else.

You are looking at somebody that made an egg/dairy/gluten free cheese and tomato omelette, now while you and I may not eat it but remember Bob has nothing to compare it to, not expectations of what an omelette you and I eat tastes like  so the end result for him was a dream come true as the rest of the family love omelettes and he wanted to join in.

So who have I found useful? 

One of the first fellow blogs I found was Bev over at ibakewithout she blogs nuts (both sorts) eggs, dairy and soya free. Her recipes are very down to earth, every day recipes, the sort of good old home cooking.

Next up there is Mel at Pig in the kitchen,  her" fourth child was born with allergies to milk, eggs, Brazil nuts, mustard and possibly every pollen that exists."  she tells you " With the exception of a couple of recipes, everything here can be made gluten free and/or vegan"

Then there is Grace over at Gluten dairy free. Grace tells you "For me, cooking is like alchemy – you take some ingredients and make a dish that can nurture you physically and emotionally. You can heap nutrients into your body – boosting your immune system, energy levels and vitality, and helping your body to alleviate symptoms and start to heal itself."

Now there are many many more out there. Most of the big allergy free brand foods now have their own recipes up showing you how to use the products you buy from them. Please feel free and leave a link to your favourite site or two as a comment if you wish, the more the merrier.


  1. As someone who has been gluten free for 20 years, long before it was mainstream, I empathize with your grandson and the odd feedback of others and often, outright disbelief. One of my favorite sites is for recipes and ideas. Thanks for the great resources.

    1. thank you for the link. Yes it is amazing how many of us had already jumped on the bandwagon long before it was fashionable.

  2. "A little bit won't hurt him." How often I heard that when my dairy and egg allergic son was little. We had to be constantly vigilant that no one slipped the poor kid some ice cream.

    It's true that it gets complicate when you have to change multiple ingredients.

    Thanks for the links!


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