New here, need your helpHello - I entered "allergies, cooking" in my browser, and it brought me here!
Wonderful! I am passionate about cooking, growing as many ingredients as I can, using fresh organic foods, and trying anything once. I learned to cook and garden helping my grandmother; we cooked for 40 harvest hands most of every summer. Thought I had died and gone to heaven when she bought a mechanical dishwasher!
We do a lot of grilling, especially using fresh herbs. But you have to grow lots of them!
My husband is a diabetic, and we both have significant food allergies; I also have Celiac disease (gluten intolerance). So, I am looking for people who can help me find and learn how to use ingredients and foods with which I have no experience.
My reaction to shellfish is anaphylactic shock - people die from that!
We must AVOID wheat, oats, rye, barley, teff and spelt.
No Baker's Yeast, Brewer's Yeast, or any food product that develops yeasts naturally (meats that are hung to be cured, such as sausages, hams, jerky, etc.) or aged cheeses.
Nothing fermented - no wines, liquers, distilled spirits, vinegars, soy sauce, tamari, teriyaki, chili sauces. I would like to know more about using tamarind and miso as sauce bases.
No cane sugar: I find that I can substitute honey and date sugar in some things, and I still bake for my friends and family who don't have allergies. Anybody figured out how to use beet sugar in a cookie successfully?
We are also allergic to black and white pepper(yea, both of us! yeech!) I dry and crush papaya seeds, for a moderately-OK substitute.
The rest of the list isn't too bad, although we do miss cranberries and strawberries a lot! Bananas, pinto, lima, and kidney beans; radishes, sage, teas made from the camellia plant, juniper berries, fruit juice concentrates and soy round out our "no-no" list.
I am very allergic to sulphur, a compound in most fertilizers; it's also used to prepare a lot of frozen foods - particularly corn - so it's fresh, organic veggies when we can buy them.
I am always looking for dependable sources of reasonably-priced free-range buffalo, ostrich, venison, rabbit and other "wild" meats.
Oh - leftovers have to be planned carefully: we can only eat a food once in 4 days, so it has to be either no leftovers (learning to cook for two people has been a real challenge!) or freezable.
I am so thrilled to find a forum of creative people who understand food and cooking!