Discouragement.

I've had a few rough days/weeks as far as food goes. Yes, I've created some delicious (and safe!) treats within that time span, but I've also encountered some allergens. And I've been invited to several very well-meaning people's homes for meals (which is very difficult). I never know what to do with myself in those situations. I don't want to turn down hospitality, but I really don't want to suffer for weeks on end just from eating one meal. I feel really bad when I have to explain my allergies. I've also been feeling really embarrassed, and I'm not really sure how to deal with that one. It revolves around my allergic reactions, mostly. I've been getting really self-conscious since my face erupted, and I really hate meeting new people when I look like this. It's like I want to say to everyone: "it's so nice to meet you - I don't normally look like this!" Then I want to explain my allergies so that they know this is not normal. I don't know what to do. I can't seem to figure out why I'm having so many problems. I feel lost.

Some Informational Websites

I came upon these sites today, and haven't had a chance to look through them.  But they look like they could have some good information or links to recipes, so I thought I'd share.  Let me know if you have a favorite food website - I always love new information or recipes!

http://www.gluten.net/
http://www.foodallergy.org/

Angelic Cake

I made an Angel Food Cake! I think it turned out really good! I think Aaron thinks so too- we both ate three pieces that night. Anyway, here's a picture. Let me know if you want the recipe.

Let Me Clarify...

Butter, that is. One of the ladies at my allergy support group mentioned that you can remove the dairy proteins from butter through a process called clarifying. I decided to give it a try, because it would sure be nice to be able to use butter again!


First, you simmer your butter. The Whey and Casein will separate from the milk fat, and you scoop it off the top (white foam).

Once no more foam rises to the top, you filter the butter. I filtered it twice through coffee filters in a strainer. (still a little skeptical that the proteins disappear in the foam. lol)

Finally, the lady in my group said that she puts the clarified butter into 1/4 cup blocks in a muffin tin. That way, when a recipe calls for a certain amount, you can measure it out pretty easily.

Berry Cobbler

So, I've been toying with a berry cobbler recipe. I've made it twice now, and I liked the second batch better. What I like about it best is that I can whip it up and have it ready to eat all within 40 minutes!

RECIPE:

Frozen Berries of choice in 8x8in. baking dish
Mix with pastry blender:

1.5 cups gluten free flour blend
.5 cup sugar substitute (I used fructose powder)
1 tsp. xanthan gum
.5 cup butter subsitute (I used Nucoa)
vanilla extract
almond extract
pinch of salt
Pour crumble mixture over berries
Bake at 400 degrees for 30-40 minutes, uncovered for about 10 of the total time
Cobbler should be bubbly and browned on top

Feel free to try making it... I've got to figure out a way to keep it from getting soggy when refrigerated. If you have any ideas, feel free to share!

Day 1

I went to a support group for people with food allergies last night and was inspired to create a blog about my adventures (and mis-adventures) with food.

My next goal is to come up with an incredible gf/df angel food cake. I'll keep you posted.