Recipe #1...Oh Yeah!

I meant to have this post up several days ago...but I got food sick...boo!

More about me and my family:
I have several food allergies and sensitivities, and although it's been a year since I've known about all of them, I am still learning about safe foods and struggle to have variety in my diet.  It's just so darned easy to make chicken and rice for dinner!  And don't even get me started on breakfast--rice cereal anyone?  So here's what I'm working with.....

I'm allergic to:
Egg yolks, Corn, Pork, Melon, Dairy, Wheat, Rye, Barley, Oats, Pineapple, Turkey, Yeast, Garlic, Lemon, Soy, Suffites, Peanuts, and Mushrooms.

I'm sensitive to:
Coconut, Beef, Dill, Lettuce (all varieties), Egg Whites, and Legumes.

I am also Gluten intolerant....however being allergic to all the grains that contain gluten, this is mostly irrelevant.

AND....to make things more interesting....everyone in my household has restricted diets as well.

My hubby-D-has Celiac Disease, is casein and soy intolerant, and allergic to walnuts and peanuts.
My daughter-L-is allergic to soy and peanuts, sensitive to strawberries...and is gluten free by default.
My sister-A-our roommate--is allergic to soy, peanuts, and gluten.

Our household is completely gluten free----including our cats and dog, they are on a grain free diet.  Our chickens are the only ones that get wheat in their diet....their food is kept in the garage, and with how sensitive I am, D has to feed them.  I am so sensitive in fact that I get sick just setting foot inside the feed store!

 As promised.....


The super secret muffin recipe!  Shhhh....don't tell!

Pumpkin Flax Muffins

2T flax meal
6T hot water
2T canola oil
*if you can have egg, use 2 large eggs in place of above ingredients

1 1/3 c  sugar
1 1/3 c teff flour (can use oat flour)
1c brown rice flour
1c starch--I use tapioca, but corn starch or arrowroot or potato starch can be used
1/2c millet flour (or garbanzo bean flour)
2T baking powder
2t baking soda
2t xanthan gum or guar gum
1/4t salt

1T cinnamon powder
1t ground nutmeg
1t ground ginger
1/2t ground clove
*you can use about 2T of pumpkin pie spice in place of other spices

1 1/4c milk--I use Almond milk--but any will do....and you can even use water if need be
1c pumpkin puree
1/2c canola oil

Directions:
Preheat oven to 350.  In small bowl whisk together the flax meal and hot water.  In large mixing bowl whisk together the sugar, flours, leaveners, gum, and salt.  In separate medium sized bowl whisk together the milk, pumpkin puree, and 1/2c oil.  By this time the flax meal and water should be a little like a scrambled egg white, if not wait until it is (some separation will occur--just whisk every once in a while).  When flax meal and water are like a "gel" add the 2T oil and whisk well.  Add this to the other wet ingredients and whisk well.  Add all wet ingredients to dry and with paddle attachment mix on medium for 5 minutes---I use a KitchenAid Stand Mixer, so I just set it and walk away---it is not possible to over-mix!  So don't worry if you forget about it....no gluten=mix as long as you want!
Portion into lined muffin tins, make sure they are about 3/4 of the way full...this will not rise as much as gluten containing recipes.  Bake for 20 minutes, turn tins and bake for an additional 5-8 minutes.  They will be done when they are lightly poked and do not leave an impression.  Yield: appox. 24 muffins

I wish I had a photo to share with you, but my family likes these so much they were gone before I could take a picture!!

These days

These days it's tough to find any foods that are safe for me to eat.  While I work in an all GF grocery store I still have to read every single label (most of the time 2 times over).  It's so easy to get overwhelmed--even for someone that lives and breathes food allergies.....seriously....I talk about food at work, I talk about food at home, I talk about food on facebook, I research food on the internet, I educate people on what they can and cannot eat within their new restrictions--all on a daily basis. 

While it does get easier and easier to like and appreciate new/different foods, I still understand what people are going through when they are frustrated and annoyed with the limited diet they are now required to follow because of a new diagnoses.  So here are some websites that will be immensely helpful when first starting out and for the latest in research.

Gluten Intolerance Group of North America

Celiac Disease Foundation

celiac.com

Celiac Central

Alergy Eats

food-allergy.org

Kids With Food Allergies Foundation

FAAN: The Food Allergy & Anaphylaxis Network


 There are many, many more out there but these should get you started!

Next time: introductions to my family and a super secret muffin recipe!!
 

Introductions...now you know me, who are you?

Hello!  I'm Tamera....a mom, wife, sister, daughter, friend, trained baker and I'm allergic....to......EVERYTHING.  Well, it might as well be everything.....

Last year I had my dream job--the baker of a small local cupcake bakery...then I was diagnosed with 28 food allergies/sensitivities (that's in addition to over 20 environmental allergies)...and had to quit my job and start over.

This is my story--my trials, tribulations, successes, and feelings as I make my way through this new, more dangerous world.  My goal is to stay safe and lead a "normal" life.  As normal as it can be that is....hmmmm...HERE WE GO!!