Depending on which food allergy we are talking about, when a food allergy is discovered, one of the most difficult and yet most important steps is to learn to cook with food allergies. This is of course especially true for people with Celiac Disease due to the large number of foods that contain gluten and also the cross-contamination concerns.
Recently the difficulty of cooking with food allergies was featured on CBS News.com in an article titled Baking and Cooking with Food Allergies. In their post Celiac Disease was not specifically featured, but the article does cover living wheat free and goes into a great amount of detail.
For the 5% to 8% of children and 1% to 2% of adults who have a food allergy, reading labels has gotten easier, courtesy of The Food Allergen Labeling and Consumer Protection Act of 2004. Since 2006, companies have been required to clearly state on food labels whether the products contain the top eight food allergens: milk, eggs, peanuts, wheat, soy, fish, shellfish, and tree nuts.
In addition to being careful about what products you buy, cooking and baking more at home will help ensure that someone doesn’t accidentally eat something that contains an allergen.
With cooking and baking at home as your goal, here are some practical tips on how to make the necessary substitutions in your family’s favorite recipes for the three most difficult food allergies to cook with; wheat, milk and eggs.
Click here to read the tips provided by CBS News.
im taeler im 17 and i have celiac disease, i've know for about a year, and am researching more about ...
I found Heartland pasta at my local WalMart and bought the fusilli. I cooked it up and combined it ...
Dr. Osborne,
Thank you for sharing that. That makes a lot of sense and explains why I can tolerate it ...
Thanks Shirley! If I go to the event, I hope to enter something with pumpkin it it...just haven't worked out ...
I have Celiac, and I’m also allergic to corn and sulfites. After learning about how to avoid gluten, I find that easier then avoiding corn and sulfites. The two allergens are found in many food and non-food products, and usually not labeled. Especially if used as processing or packaging aids. Corn is used to make many food additives, too. But the names of the additives do not indicate that they are actually made from corn. Most gluten-free foods contain food starches that are usually processed or bleached with sulfites, and the sulfites are not labeled. I very rarely get glutened by accident, but run into hidden corn and sulfites frequently. I can’t avoid it, if I don’t know it’s there. Eating is risky! Corn and sulfites in non-food products also trigger my allergy reactions and asthma, when I accidentally encounter them in products.
Thanks to above poster. Your explanation of the sulfite/gluten relationship answered two days of searching. My daughter 16 months has gastro problems, extreme sulfite sensitivity, but negative for Celiac. Gluten-free made us sicker because of the corn starch. This helps so much!