Posts Tagged ‘dairy-free’

Olivia Superfree

Gluten-free, dairy-free, egg-free, soy-free, and other allergen-free people in the Seattle area could have cause for rejoicing– say hello to a new brand of allergen-free bread and baked goods called Olivia Superfree.

The master baker behind the brand is well-known to celiacs and others with food allergies already as Wheatless in Seattle. Her products appear to have evolved into more allergen-friendly fare that, according to the label I’m reading on their Herb Garlic Baguette, can also be enjoyed by the rice-free, corn-free, and potato-free as well. (more…)

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Ooh num num. That’s less than eloquent, but it’s how I feel right now as I eat Parma! out of the jar with a spoon. The exclamation mark, in case you think I’m overly excited, is part of the brand name.

What is Parma!? It’s not what comes back to bite you when you’ve been a jerk to plumbers from Pittsburgh. It’s a topping, like Parmesan cheese, but it’s vegan, gluten-free, soy-free, and candida-free. (more…)

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Michael Saffioti. From http://www.nydailynews.com.

Michael Saffioti. From http://www.nydailynews.com.

Yesterday the Everett Herald reported that no criminal charges will be filed in the death of Michael Saffioti. Saffioti died in the Snohomish County Jail July 3rd under questionable circumstances.


During a previous incarceration, the Herald reports, Saffioti became known as Bubble Boy among inmates because of the way his food needed to be prepared. He had a severe dairy allergy among other medical problems. (more…)

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This is a recipe I can’t take credit for but have modified over the years to fit a multiple-allergen diet. It is wonderful as a “fast food” item for the food allergic set.

You need…

A pound or so of ground pork. If you’re in Washington, nothing even comes close to Pure Country organic ground pork that you can get at swankier stores– it has a texture and flavor that surpasses the gristly, sometimes fatty ground pork you get at regular grocery stores. (more…)

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The other day I was reading a newsletter in which someone said they’ve never found a good recipe for allergen-free pumpkin pie.

“WHAT?!!” I said. I’ve used the same recipe for a long time, adapted from Jennifer Raymond’s The Peaceful Palate. It is billed as a “heart-healthy version of a traditional favorite.”

Raymond’s original recipe uses a cup of Grape Nuts and 1/4 cup of undiluted apple juice concentrate to make a fat-free crust. While Perky’s Nutty Flax cereal might be a good gluten-free substitute, there are a few good allergen-free pie crust recipes out there. Some use ground almonds, some use a blend of gluten-free flours. (more…)

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To those gluten-free, dairy-free, soy-free, egg-free folks who are still searching for a decadent non-frozen chocolate dessert– meet temptation incarnate: Merry’s Miracle Tarts, http://www.hailmerry.com/snacks. (more…)

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For people with multiple food allergies, finding new convenience foods is exciting (and sometimes fattening since we eat a lot of natural foods instead).

Common ready-made snacks and condiments like a chocolate bar, mayonnaise, canned soup, or frozen meals don’t exist in some food allergy sufferers’ worlds.

Many allergen-free products still contain just that one little ingredient that make them off limits, like cane sugar, soy, milk, or egg. This is why many dairy alternatives, sauces, snack foods, and candy are taboo. (more…)

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Wedding Cake

A friend just emailed me the following link. It says that Chelsea Clinton’s wedding cake was gluten-free and vegan.


While that may sound weird to people eating the standard American diet, it’s great press for allergen-free diets. Yes, we can have gluten-free, dairy-free, egg-free, and whatever else-free cake! (more…)

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Food Allergies

Happy Heimlich Maneuver Day! Seriously! http://blogs.citypages.com/food/2010/06/heimlich_maneuv.php

I’m often asked for a list of websites that will help those just diagnosed with food allergies adjust to their new diet. Here are some of my favorites, peppered with editorial comments. (more…)

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Dagwood Sandwich

Originally published in the Fall 2008 GIG Quarterly Magazine of the Gluten Intolerance Group

It’s Tuesday morning at the office and one of your coworkers waltzes up to your desk with a box of Krispy Kremes. “No thanks”, you smile. “Aah, come on”, he says. “You look like you could use a donut. And I’m not even going to charge you.” “I have celiac disease”, you reply, smirking slightly as you anticipate one of several predictable reactions from people who don’t know what celiac is. Sure enough, he eyes you suspiciously, trying to decide if that means you’re dangerous, contagious, or some sort of maniac. After a moment during which your coworker seems to be deciding if you’re going to do some sort of impromptu jig while gnawing your elbow, his eyes light up in a “eureka” moment as he asks, “does that mean you can’t have fish?” (more…)

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