The 4th of July is near. This makes me think of freedom… which makes me think of being allergy-free! Believe it or not, thinking of freedom from food allergies makes me joyous. Even though at times I feel a loss of freedom when I have to avoid gluten, or when my daughter can’t partake in the dessert being offered at a party, I prefer to think of the freedom from all the health problems we experienced before being allergy-free:

for me, it means freedom from stomach pain, fatigue, leg cramps, asthma (and lots more)

for my husband, it means freedom from migraines (dating back to junior high), burning stomach, and acid reflux

for my daughter, it means freedom from hives, rashes, a bad tummy and sudden tantrums

Now go celebrate your freedom with a good ol’ allergy-free barbecue! Here are some tips to make your summer BBQ a hit:

Barbecue sauces
If you like your meat saucy, just be sure to read labels for allergens — manufacturers are required to list the top 8 allergens in plain English on their labels (and Kraft brand will also list if there is barley, rye or oats for gluten-free people). My personal favorite barbecue sauces are

• Daddy Sam’s (gluten-free and free of all top allergens) — spicy and delicious
• Bone Suckin’ Sauce (gluten-free and free of all top allergens) — it’s got a sweetness along with a spiciness that is so good. Go ahead and buy some!

Gluten-free hamburger and hot dog buns
I can’t say I have found any pre-made buns that I think are very good (please enlighten me if you have). My favorite buns I have made out of Pamela’s Amazing Wheat-Free Bread Mix. If you have English Muffin rings, you can use those for hamburger buns. If you don’t, just use tin foil to make a ring to fill with the bread dough.

I made hot dog bun molds out of aluminum foil and they turned out great. My advice is to make them skinny — mine turned out a little too big. I followed the bread directions, filled my molds and let them rise. I sprinkled sesame seeds on before baking and baked until they were done (normally this bread takes 60 minutes, so I think I baked them for 30 or 40, but it depends on the size of the buns). The result was a soft, not crumbly, bread-y bun.

Side dishes
For a refreshing and unique side dish try making a quinoa salad – it’s easy, delicious, and nutritious! Check out a quinoa salad recipe.

Roasted potatoes are a satisfying gluten-free side dish that everyone loves.

Gluten-free cornbread or biscuits also make a great accompaniment to the meal. Here are some I recommend:

• 1-2-3 Gluten Free Biscuit Mix
• gluten-free biscuits recipe using Bob’s Red Mill flour
• “Bisquick-type drop biscuits” from Pamela’s recipe pages
• The Really Great Food Company’s Cornbread Muffin Mix
• Gluten-Free Pantry Yankee Cornbread and Muffin Mix

Dessert
Don’t forget the gluten-free apple pie!

Have a happy 4th!

Filed under: Food Ideas, Recipes and Cooking Tips, Gluten Intolerance, Symptoms, Holidays/Special Events, Emotions | 7 Comments »

Now that my daughter is in preschool, we are on the birthday party circuit. Telling her she can’t have a piece of cake or cupcake because of her food allergies would be upsetting (for both me and her), which is why I make sure that I always have cupcakes on hand. Here’s how you can do the same and be a superstar mom or dad!

Do this now:

1. Make a batch of chocolate cupcakes, and freeze what you don’t need to use that time, or even double the recipe to make sure you have extras. The easiest thing to do is make a mix, like Pamela’s chocolate cake mix or CherryBrook Kitchen (both good for egg-free). I also like Gluten-Free Pantry and Namaste. Any cake mix can become cupcakes, just cook for less time!
2. Make a batch of vanilla cupcakes too. Vanilla cake is harder to make egg-free, but Pamela has a vanilla cake mix that I have made with egg replacer and they turned out okay (see picture at right) even though the directions say it will not work! Or, if you’d like, make a cupcake from scratch using a gluten-free recipe. And, by the way, muffins magically turn into cupcakes when topped with frosting and sprinkles, so that’s another option!
3. Make chocolate frosting and vanilla frosting and keep them in an airtight container in the refrigerator. Tip: Start by making vanilla frosting, take out half and then add the cocoa to make chocolate — that way, you really are only making one batch of frosting. You can use frosting mixes, like Pamela’s (I substitute softened palm shortening for the butter to make it dairy and soy-free), or you can use good old C&H powdered sugar and follow their easy recipes, some of which are below.

Do this later:

1. Before the day of the party, talk to the host of the birthday party to find out what food they are serving (in case you also need to bring your own snacks or lunch) and what kind of cake or cupcakes they are having. It is usually always some combination of white or chocolate cake and white or chocolate frosting. Try to match what they are having.
2. The night before or the morning of the party, take some cupcakes out to thaw. I bring 2 for my daughter just in case, but she usually only has one. Also, I like to have one on hand in case someone else needs an allergen-free cupcake (hasn’t happened yet, but when it does, I will make someone’s day!) If it is really last-minute, you can thaw the cupcake in the microwave.
3. Take out your frosting to thaw also. Or, you can microwave it just as you would to soften butter (don’t melt it).
4. Frost and decorate the cupcakes. If you want to get fancy, you can use decorating tools. It is actually really easy and you get to feel like a pastry chef for a minute! For sprinkles, I like India Tree brand or Let’s Do Organic Sprinkelz, which are gluten-free (most sprinkles contain wheat). As long as you’ve got yummy frosting and sprinkles, the cupcake part doesn’t even really matter that much!

Now SMILE and pat yourself on the back because your child has not been deprived of that age-old birthday treat - the CUPCAKE!

A few allergy-free frosting recipes adapted from C&H website:

Basic Decorating Icing (good for piping)
Ingredients:

• 4 cups powdered sugar (a one-pound box of C&H)
• 1/2 cup butter or shortening (palm if you want to make it soy-free)
• 1/4 cup water or milk (rice milk works well)
• 1 tsp. vanilla or other flavoring
• food color (optional)
• add 1/4 cup unsweetened cocoa powder if you want to make chocolate

Instructions: Beat all ingredients until smooth. Keep icing covered to prevent drying. Store in refrigerator. Thicken with powdered sugar or thin with a few drops of water or milk, if needed. Makes 2 1/2 cups.

Vanilla Glaze — a traditional glaze for coffee cakes and sweet rolls, but good on cupcakes too!
Ingredients:

• 1 cup powdered sugar
• 1 1/2 tbsp. milk (you can use non-dairy milk — rice milk works great)
• 1/2 tsp. vanilla

Instructions: Beat all ingredients until smooth. Makes 1/2 cup.

Chocolate Glaze — A smooth, rich glaze for cookies, cakes, cupcakes and more!
Ingredients:

• 1/4 cup chocolate pieces, semisweet
• 1 tbsp. butter or margarine (or shortening)
• 1/2 cup powdered sugar
• 1 1/2 tbsp. milk (or rice milk)

Instructions: In small saucepan, melt chocolate with butter (or shortening). Remove from heat and beat in powdered sugar adding milk gradually until mixture is a pourable consistency. Makes enough glaze for a layer cake.

Filed under: Babies & Kids, Food Ideas, Products, Food Allergies, Dairy Allergy, Recipes and Cooking Tips, Gluten Intolerance, Egg Allergy, Soy Allergy, Holidays/Special Events | 6 Comments »

These Easter ideas were sent in by Gina Clowes of the Allergy Moms website and newsletter. Thank you Gina!

---

Bird Nests

• 8 NoNuttin Bars*
• 1/2 bag of Enjoy Life Chocolate Chips
• Candy decorations

Crumble bars in bowl.Melt chips in microwave and combine with bars. Spoon onto waxed paper and form into 8 nests. Fill with candy decorations. We used gum balls for birdies with safe taffy cut outs for beaks.

* You can substitute Rice Krispie Treat mix for the NoNuttin bars.

Easter Basket Cupcakes

• Your favorite cupcakes
• Safe frosting
• Coconut or pearl sugar colored as desired
• Pipe cleaners
• Marshmallow or chocolate bunnies
• Jelly beans

Frost safe cupcakes and dip them in colored coconut or pearl sugar. Add jelly beans or bunnies. Top with a pipe cleaner for the basket handle.

We used orange Mike and Ikes topped with green coconut for carrots and Marshmallow peep bunnies!

Chocolate Dipped Eggs!

• Rice Krispie Treats
• Egg Molds*
• Enjoy Life Chocolate Chips
• 1 Tablespoon vegetable oil

Prepare your favorite Rice Krispie Treat mix. Allow to cool for a few minutes; then spoon mix into egg molds of any size and place in freezer to set.

Melt one bag of Enjoy Life Chocolate Chips with one Tablespoon of vegetable oil. Release the “eggs” from their molds. Some will prefer the Rice Krispie eggs just like this. For the chocolate lovers, dip the “eggs” into the melted chocolate mix. Place on wire rack to set.

When completely cooled, wrap in cellophane and tie with ribbon! (See photo at the top of the newsletter.)

* You can use fancy Wilton molds but we used regular plastic eggs of all sizes for our molds!

---

Do you have a gluten-free recipe to share? Email it to alison@surefoodsliving.com along with (if you wish) your name and a picture of either the food you created or of you or your family.Read more about Recipe Share.

Filed under: Recipes and Cooking Tips, Holidays/Special Events | No Comments »

Just in time for Easter! Sent in by Melisa K. Priem, author of the cookbook 8 Degrees of Ingredients in which all recipes are free of the top 8 allergens and are also gluten-free.

This recipe is gluten-free, dairy-free, egg-free, soy-free, nut-free, fish-free (unless fish-derived gelatin is used) and no corn syrup!

---

Marshmallow Eggs

These are an easy and fun way to personalize marshmallows or add a unique touch to any holiday.

Ingredients
1 cup powdered sugar
2/3 cup cold water
1 tablespoon gelatin, plus 2 teaspoons
1/2 cup water
2 cups sugar
1 cup colored sprinkling sugar (or choice of store-bought sprinkles)

Instructions

1. Line a baking sheet with parchment paper. Lightly sprinkle powdered sugar over pan.
2. In the bowl of an electric mixer, add 2/3 cup cold water. Lightly sprinkle the gelatin over the water. Allow the gelatin to soften, about 5 minutes.
3. Meanwhile, combine the 1/2 cup water with 2 cups of sugar over medium heat. Continue to stir until the sugar is dissolved.
4. Allow the sugar mixture to boil and reach a temperature of 238 degrees F. Remove from heat and add to the gelatin. Using the mixer’s whisk attachment, whip the mixture on a medium-high speed until soft peaks form, about 10 minutes.
5. Immediately transfer whipped marshmallow into a piping bag or prepared large plastic bag with the corner snipped off. Gently squeeze the bag and pipe out an oval egg (or other desired shape) onto the prepared pan. Immediately sprinkle with colored sanding sugar before piping the next egg. Allow the eggs to set before moving, about 10 to 15 minutes.

Recipe Notes

• Marshmallows: Prepare a 9×13-inch baking dish by lining with parchment paper. Sprinkle powdered sugar on top. Instead of piping, pour entire batch of whipped marshmallow into the dish and spread. Sprinkle additional powdered sugar on top and allow marshmallow to set. Cut into squares.
• Pipe the whipped marshmallow directly onto a cupcake in lieu of frosting. Sprinkle with colored sugar or stick under the broiler of your oven for 2 minutes for a toasty marshmallow treat.
• Pipe the whipped marshmallow directly onto a birthday cake to spell out recipient’s name or best wishes!

Serves: 12. Preparation Time is 10 minutes. Inactive Preparation Time is 30 minutes. Cooking Time is 10 minutes.

Melisa’s daughter

---

Do you have a gluten-free recipe to share? Email it to alison@surefoodsliving.com along with (if you wish) your name and a picture of either the food you created or of you or your family.

Filed under: Recipes and Cooking Tips, Holidays/Special Events | 1 Comment »

If you are looking for some allergy-free holiday recipes to make yourself or send to someone else who will do the cooking, here are some wonderful recipes and sites!

• Gluten-Free Stuffing from me
• A Gluten Free Chanukah from Gluten Free By the Bay (oops, a little late for this one - maybe next year)
• Potato Latkes from the Gluten-Free Goddess
• Apple Cider Braised Pork Shoulder from Gluten Free Girl
• Gravy from Gluten-Free Girl
• Holiday Recipes from Allergy Grocer
• 25 Allergy Friendly Recipes from Allergy Moms
• Dessert Recipes from Go Dairy Free
• Gluten-Free Dairy-Free Holiday Tips from the Gluten-Free Goddess
• Candy Cane ingredients from Allergy Moms

If you’ve got a recipe or website to share, please leave a comment below!

Filed under: Recipes and Cooking Tips, Holidays/Special Events | 1 Comment »

It’s going to happen. You could be the most upbeat, glass-half-full, thankful-for-what-you’ve-got person, but it’s going to happen. Probably around the holidays. Probably at a party or a family event. It might sneak up on you at the buffet table or maybe it will hit you when you see the festive dessert tray.

It’s the Food Allergy Blues.

For people with food allergies, intolerance or celiac disease, the holidays are hard. Appetizers at parties are full of wheat and dairy. Dinner hosts might feel put out to accomodate one person’s special diet. And let’s not forget all the treats — cookies, candies, pies — laden with the most common food allergens. I suspect that this is the time when people with food intolerance (vs. a serious allergy) are tempted to cheat, and if they do, feel miserable. Other people avoid going to parties in the first place because it can make them feel down about their situation.

But here I am to give you a pep talk and tell you that we all feel this way at some point (even me, and I’m one of those people I described at the beginning!) I know it is really Polly-Anna of me to say this, but if food allergy/intolerance/celiac is the only thing you’ve got, think about how lucky you are that you don’t have something more serious.

Dr. Alessio Fasano, director of the Center for Celiac Research at the University of Maryland School of Medicine, was asked in a recent interview, “What do you tell your patients who are diagnosed with celiac disease?”

He answered: “I tell them, ‘I do understand your feelings, but let’s say I have the power to trade your celiac disease for any other autoimmune disease, which you would rather have? Cancer, diabetes, Crohn’s, cystic fibrosis?’ They say, ‘Well, I will keep the celiac disease.’”

So be strong, fellow food-sensitive people! The holiday season will pass, and while others are making New Year’s Resolutions about what not to eat, you will already have that one covered!

Filed under: Holidays/Special Events, Emotions | No Comments »

I am in charge of making the gluten-free stuffing on Thanksgiving. Some of my extended family are gluten-free, some are gluten-free and casein-free, and the rest eat gluten. So, whatever we gluten-free people make has to satisfy the gluten-eaters, who turned up their noses the first couple of years that we had to alter the menu. Now we have gotten so good at making gluten-free stuffing and desserts, even the gluten-lovers say “yum!” (Added bonus: no one passes out in the back bedroom from gluten-overload!)

Here is the gluten-free (and can be made casein-free and egg-free) stuffing recipe that I made last year and will make again this year (sorry no picture!) It is delicious — a good combination of savory and sweet. It is called Harvest Stuffing and I found it on my favorite general recipe site, Epicurious. This recipe makes a lot of stuffing, so you may want to cut it in half. I like to assemble it in a casserole dish (or 2) the day before and refrigerate it. Then, on Thanksgiving morning, drizzle the chicken broth on (more if you like it moist) and bake for 40-45 minutes in a 350 degree oven. Or it can be cooked the day before, then heated in the oven the day of.

Ingredients:

2 pounds well-spiced bulk turkey sausage (I use Shelton’s which is in the frozen section)
2 tablespoons vegetable oil
4 cups each chopped red onions and celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed bread, toasted* (about 1 loaf)
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste (which means add it little by little and taste as you go!)

*For gluten-free bread, I have used Pamela’s Amazing Wheat-Free Bread Mix and Breads from Anna mixes in the stuffing. Both were great. I have also made both breads dairy-free and egg-free with success.

Preparation:

Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey. (I just make it on the side in casserole dishes — as I mentioned above.)

Happy Thanksgiving!

Filed under: Food Ideas, Recipes and Cooking Tips, Holidays/Special Events | No Comments »

This will be the first Halloween that my daughter goes trick-or-treating. We’ll probably only go to a few neighbors’ houses, but there is also a Halloween parade down a main street where the shop owners give out candy. As a parent of a child with food allergies, I am feeling a little anxious about monitoring every piece of candy that she receives. I imagine other parents are feeling the same way.

So, I’ve come up with 4 approaches for how we can make Halloween enjoyable for our little ones:

1. The Go-With-the-Flow Approach

How it works: Let your child collect candy and then investigate which pieces are safe and which aren’t.

Pros: You don’t have to do any planning ahead of time.

Cons: What if none of the candy your child receives is safe? Also, this can be time-consuming - will your child wait patiently (ha!) while you check the ingredients?

2. The Fair Trade Policy

How it works: Buy a variety of safe candy ahead of time. Let your child collect candy and then trade unknown or unsafe pieces for the safe ones.

Pros: Your child gets the fun of trick or treating, doesn’t stand out from the crowd, and feels like it is fair that they get the same amount of candy that they collected.

Cons: Your child has to be trusted to not eat any unknown or unsafe candy until he/she can make the trade with you.

3. The Community Outreach Program

How it works: You supply candy or a list of safe candy to the houses that you will be visiting.

Pros: This is good for little kids that may only be visiting certain neighbors and friends. You don’t have to worry about him/her eating something that is not safe.

Cons: This won’t work for older kids who are out with friends and visiting many houses, you have to go around to people’s houses ahead of time, and you have to trust your neighbors to remember.

4. The Just-Say-No-to-Candy Campaign

How it works: Sounds extreme - candy is evil! - but it just means offer non-food treats, like little toys, stickers, etc. This can be done in conjunction with The Fair Trade Policy, or with The Community Outreach Program.

Pros: No need to worry about ingredients, kids love little toys

Cons: Kids probably love candy more than toys! But perhaps given the choice, they may pick toys over candy some of the time, which can help.

Resources to help you have a safe Halloween:

• Gluten-free, dairy-free candy list from GFCFDiet.com. If your child has other allergies too, at least this is a good place to start. Then you can either call the company or check their website for more allergen information.

• Gluten-free product list from Delphi Forums Celiac Disease On-Line Support Group. List includes candy - this is a great resource!

• Gluten-free candy list from CeliacNet.

• Gluten-free candy list from Celiac Central.

There are many companies producing nut-free candy:

• Amanda’s Own Confections
• Divvies
• Kellie’s Candies Nut-Free Confections
• Candy Creations Company
• Nothin’ Nutty
• Peanut Free Planet
• Vermont Nut Free Chocolates

Looking for dairy-free chocolate?

• Chocolate Decadence
• Amanda’s Own Confections
• Chocolate Emporium
• Tropical Source

And don’t forget the allergen-free lollipops!

Here is a list of non-food treats from a page from the National and Community Service website about making Halloween more inclusive for kids with diabetes and other health concerns:

• Temporary tattoos
• Stickers
• Pencils
• Fancy erasers
• Pencil toppers
• Crayons
• Coins (pennies, nickels, dimes)
• Small novelty toys
• False teeth
• Superballs
• “Slime”
• Miniature magnifying glasses
• Plastic jewelry/decoder rings
• Necklaces
• Glow-sticks
• Tiny decks of cards
• Plastic medals
• Fake money
• Origami paper & instructions
• Bubbles

Well, I feel better now and I am looking forward to taking my little pink fairy door-to-door for some Halloween treats!

How will you make sure your Halloween is safe?

Filed under: Babies & Kids, Products, Tips, Holidays/Special Events | 10 Comments »

My girls turned 1 and 3 this month, their birthdays falling 10 days apart, so we had a double birthday party for both kids and adults.

Because of my family’s multiple food sensitivities, we made all the food. While it was an exhausting endeavor, I am proud of how it all turned out. We made way too much - the party could have been twice the size, but that’s ok - lots of leftovers!

So here was our gluten-free, dairy-free, egg-free, and nut-free menu. Almost everything could be made a day ahead.

SNACKS:

• Tortilla chips & salsa
• Potato chips
• Tings (like Cheetos without the cheese)
• Grapes and strawberries

LUNCH for the kids:

• Sandwiches with bread made with Pamela’s Wheat-Free Bread Mix (egg-free recipe) - some with turkey and Tofutti non-dairy cream cheese and some with jelly (the jelly ones were the favorite)

LUNCH for the adults:

• Quinoa salad
• Pasta salad made with Tinkyada rice pasta shells
• Grilled Aidell’s sausages (not all flavors are gluten-free, so be sure to check)
• Focaccia made with Pamela’s Wheat-Free Bread Mix (reheat in the oven before serving)

DESSERT:

• 2 butterfly-shaped birthday cakes made with Pamela’s Chocolate Cake mix (egg-free version) - double layered
• Frosting made with a frosting mix and Earth Balance Buttery Sticks, and colored with India Tree Natural Decorating Colors
• Cake decorated with Let’s Do Organic Sprinkelz, and decorating sugars and sprinkles from India Tree

OTHER GOODIES (these were NOT egg-free):

• Blondies by Namaste
• Brownies by Gluten-Free Pantry
• Pan Bars by 1-2-3 Gluten Free
• Mini Lemon Poppyseed Muffins by ‘Cause You’re Special
  NOTE: these extra goodies were totally unnecessary, since the adults liked the butterfly cake as much as the kids!

Think we went overboard?? Yep. Not sure I will ever do that again, but everyone loved the food and like I said… leftovers!

P.S. Thank you to both sets of grandparents and my sister for helping me pull this off. My mom (an artist, unlike myself) decorated the cake.

Filed under: Food Ideas, Dairy Allergy, Recipes and Cooking Tips, Gluten Intolerance, Egg Allergy, Holidays/Special Events | 5 Comments »

Today is my birthday. My husband is out of town and I didn’t bother to throw any kind of celebration for myself. No, I’m not asking for pity - I’m just trying to figure out how I can have some birthday cake! Am I allowed to make a cake for myself and then eat it by myself?

Hmmm… checking the pantry for mixes… I could make Pamela’s Luscious Chocolate Cake - I love it as cupcakes with some chocolate chips thrown in. Or there is Namaste chocolate cake - so rich, so grown-up. If I want to share with my daughter I could make Cherrybrook Kitchen’s Gluten Free Dreams chocolate cake mix since it’s free of nuts, dairy and eggs too. For a yellow cake, I could go with Dowd & Rogers Dark Vanilla Cake Mix - the chestnut flour gives it a unique and yummy taste. I would love to make 1-2-3 Gluten Free’s Delightfully Gratifying Bundt Poundcake, but that makes a big delicious bundt cake and I won’t be able to resist eating the entire thing, which would be quite gluttonous (but not glutenous!)

Not really in the mood for baking though, so I might just bite into my Scharffenberger Semisweet chocolate bar and leave it at that. Maybe a cake next year…

Filed under: Food Ideas, Products, Recipes and Cooking Tips, Holidays/Special Events | 1 Comment »