So far we know of dairy, eggs, p nuts, t nuts, soy and coconut. I use dove for sensitive skin and fragrance and due free detergents. Dr just started her on her 3rd round of antibiotics as well, thinking she has a resistant strand of an infection. Day 7 and she is clearing up for the first time in 6 months! Hope this is the answer!!
Thanks for providing this information. By the way, the link you've shared appears to be incorrect. I found the guideline listed above in: Guidelines for the Diagnosis and Management of Food Allergy in the United States: Summary of the NIAID-sponsored Expert Panel Report (p. 9, 3.7).
Usually I would use Tinkyada's rice pasta but that has a ton of carbs and I'm trying to limit my carbs. These are miracle noodles, more specially angel hair noodles, and have no carbs/fat/calories/ect. They are made by a dietary fiber. For me, they were really good. They are made in a facility with soy but I was comfortable trying them. I used a small colander with a paper towel in it to rinse and drain them. The noodles themselves have no flavor but are really good with spices and sauce...
I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
We make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
You can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
Hi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...
Hi Kathy P, This incident was actually pretty recent, two weeks ago. I am thrilled to hear that they are working on making there food enjoyable for everyone. I will definitely check out those forums. Thanks.
Yes! I first found them at TJMaxx, and have also seen them at a natural food store. Originally Posted by Kathy P: I this it?? https://www.naturalcandystore....ategory/go-naturally Looks like their candies work for a number of allergens
PJ is allergic to milk, milk products, soy, wheat, all nuts, nut products, shellfish, eggs, latex reactive foods, apples, and chickpeas. Originally Posted by Kathy P: What a smile! Welcome to KFA! What is PJ allergic to??
Originally Posted by Kathy P: What a handsome guy! Welcome to KFA - what is Maddox allergic to? Hi Kathy, thank you for your welcome. His allergies are: Peanut, milk, egg, soy, potato, tomato, almond, sesame, carrot.
Yes, that was the only way we could let him live on campus. It will be extra work cooking his own food, but better to be safe and healthy! Originally Posted by Kathy P: Sounds like you got the college to make an exception to the usual freshman dorm/meal plan rules.
Originally Posted by Kathy P: Awesome picture! Surfer chics rule! I miss living near the beach! Any tips for dealing w/ keeping emergency meds safe and dry at the beach?? we wrap our epi pens in a towel and put them in a lunch bag with an ice pack.
Thank you and I didn't realize that Kathy. Well, I hope he gets lucky and gets picked. I did write on the forum and hope I can get some advice on the bullying topic. So hard to see your child be afraid and fearful at school. Originally Posted by Kathy P: There actually isn't any voting. It's just a random draw. I'm sorry that Matthew is having issues with bullying at school. I encourage you to join our School Age Kids forum to talk with other parents who have dealt with the same issues. ...
Originally Posted by Kathy P: Very cute idea! Welcome to KFA and thanks for sharing! What foods do you need to avoid? Thanks. For this one I have to avoid peanut, tree nuts, egg, shellfish, fish, wheat, soy, oat, barley, beans, lentils, sesame. for my 1 year old boy all of the above and fresh banana so far. With holding all new foods for him until more tests are done.
@Kathy P: Funny you asked! This was my first tiered cake. I knew the 'engineering' would be important. I used parchment circles on the bottom of cake pans, then greased and floured sides to prevent breakage. I used baking strips to ensure even baking. I bought a plastic (so I could wash it) leveling tool from Home Depot, and made sure the cakes were completely level before frosting. I frosted using the "Upside-Down" method (check the Internet) to get the top flat and 90-degree edges. I used...
Pre-teens love taking selfies and being silly;p They love having their moms being BFF's too. We get together to take them both for a dairy free frozen yogurt at the local health food store as a treat at least once a month. -photojenn
Great post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
I do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
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