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Welcome back to another week of Allergy Free Wednesdays!
A week of yumminess that is aimed at making it easier for you to create healthy, allergy free foods for you and your family.
As I mentioned, this past week, there is no “clear rule” against including processed ingredients in your submission (but we hope you are moving in that direction 
). So…occasionally you will find some “whole foodie undesirables” in the entries.
What to do if you see processed foods and don’t want them?:
- White or brown sugar? Sub in sucanat, or honey or an acceptable sugar free sweetener. Get help subbing in my post on Substituting Sweeteners in Baking and Cooking
- Chocolate Chips? Sub in my Homemade Chocolate / Carob Chips (new & improved version coming soon!)
- Others? Don’t think you’ll find many, but ask away if need be. (I see an entry this week for a cake that looks incredible but uses PB cups – I have a great healthy sub for that – Healthy “Almost Reese’s!“
So—-welcome to Allergy-Free Wednesdays (AFW). AFW is a weekly blog hop where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies.
Your weekly submissions will be shared on 7 blogs! Additionally, each hostess will feature a favorite recipe(s) from the week before. Please visit each blog to see their features! Your hostesses are:
- Tessa @ Tessa the Domestic Diva
- Laura @ Gluten Free Pantry
- Nancy @ Real Food Allergy Free
- Amber @ The Tasty Alternative
- Michelle @ The Willing Cook,
- Janelle @ Gluten Freely Frugal
- and–Me .
Wondering What You Can Link Up on Allergy Free Wednesday?
Readers’ Favorites from Last Week (with my substitution suggestions)!
Gluten Free Bread that Tastes Like Wheat from Whole Intentions
This just looks amazing. We haven’t been eating yeast for awhile but I might just have to try this soon.
My only concern / question is if I could go with a heavier whole grain flour mix. Paula – what do you think??
Broccoli Cupcakes with Carrot Frosting by Gluten Free Happy Tummy
These are a riot! I can’t wait to try this!!
I will just be subbing out the cashews for another nut my oldest can have. Love it!
Gluten Free Carmelitas from Premeditated Leftovers
I think these look wonderful. I would just have to change out her Homemade Caramel Sauce for a vegan and sugar free one.
And My Favorites ~
No Bake Easy Cheesey – Cake from Vegan Mommy Chef
I would be using a baked crust (or at least soaked and dehydrated buckwheat) simply because I am concerned about the health implications of eating raw grains (Note: a reader just reminded me that buckwheat isn’t really a grain. It’s kind of a grain / seed, but from what I have read it isn’t great to eat it raw) , but
this filling and topping look wonderful! Oh – and I’d use my Homemade Chocolate Chips, of course. Yum!!
And this delectable Raw Chocolate Fudge Topped Brownies from Diet Dessert N Dogs.
Ricki is a genius. You should check out her site. I would have to sub in another nuts for the hazelnuts for my son who is allergic, but otherwise these are a MUST TRY! (I really have a sweet tooth this week. Thanks for the help, all you great chefs!)
I can’t wait to see what you all have this week!
This post contains affiliate links. Please read my disclaimer here.
Thank you so much for highlighting my Broccoli Cupcakes! THis week, I shared my Sweet & Tangy Almond Noodle Delight! It’s Gluten Free, Vegan, and Body Ecology Diet friendly! Thanks for hosting!
caralyn recently posted..Sweet & Tangy Almond Noodle Delight! GF, V, BED!
This week’s looks great as well! Wonderful!
Twitter: rickiheller
says:
Thanks so much for featuring my Raw Fudge-Topped Brownies! I’m thrilled. And glad to help with that sweet tooth. . . I know how annoying that can be!
(I also saw those broccoli cupcakes. . . what a fabulous idea). 
Ricki recently posted..Dog Day: This One’s for You, Dad
You’re so welcome!! I can’t wait to try it!!
I hope to help people who think free organic produce(aka vegetable garden)is out of their reach because of a shady yard. I’ve posted a list of veggies that will grow in low light conditions.
Kristel from Healthy Frugalista recently posted..Vegetables that Will Grow in the Shade
Thanks! I am going to check that out. Very helpful.
Hi Adrienne!
Thanks so much for featuring my GF Bread recipe. You know, I’ve never tried it with anything else but the GF flour blend I use – I don’t think a heavier GF blend would alter it too much though – have fun if you decide to play with it!
You are so welcome! I think it looks wonderful and I will be sure to put yeast on my next co op order!!!
I’m not finding the linky guy… Am I just overlooking it somewhere in all the yumminess?
Chara recently posted..Comment on I Can Give You Hope!! (and how to sprout your beans) by Make Your Own Yogurt- A Comparison of Methods « Stitching Hearts Together
I’m not sure what happened. Should be back now. It’s been a little persnickety and I am having a few issues w/ my site. Should be making a move soon I hope
I’m really late to the party but I linked up a chef salad we made that can be accommodated to different allergy needs.
Beth recently posted..Summer Dinner: Chef Salad
I’ve been working my way through your links on this page over the last while and came to http://veganmommychef.blogspot.com/2012/06/no-bake-easy-cheesey-cake-soy-nut-and.html
your comment on it was that you wanted to bake the crust because you thought it wouldn’t be healthy to eat raw grains, so I assume you aren’t aware that buckwheat isn’t a grain. I believe it’s related to Rhubarb, but I know it’s not a grain. even though it does have carbs and isn’t very good for low carb diets, it’s a good substitute for grain.
I know that it is a “seed” or more truly a seed / grain. There is a lot of debate in nutrition circles about what it is. Naturally it should be classified as a seed, but nutritional component-wise, it is more like a grain. Here is a great resource to see what I mean. I think eating it straight is a nutritional mistake. I have soaked and dehydrated it and it tastes quite nice that way. My son is grain free now and yet I will have to really think about quinoa and buckwheat. It isn’t clear to me if his issues are grains alone per se or starches. I am guessing, perhaps, the latter. Thanks for commenting though!
Just wanted to make sure you didn’t feel dismissed by my comment. I think the subject of quinoa and buckwheat, etc. is really confusing. Do you have a good resource that you’ve turned to about it? From what I have read it’s not good to eat any of those “pseudo grains” raw either unless soaked or sprouted. Thanks!
no, no. I’d never thought of that question, I was just going from what I read on the celiac web sites.
the reason I didn’t reply was I get so many emails from different sites that I didn’t even see them til today.
thanks for answering, it gives me something else to think about. For myself, Having insulin resistance, I don’t use much of any seed or grain that has higher carbs, But I do find that my body doesn’t react as badly, (gives me lower blood glucose numbers) if I use carb sources other than grains, IF I’m going to eat something higher carb.
For instance a serving of french fries causes me to react less than a slice of bread. However, I also itch when I eat wheat so I assume I’m allergic to that, maybe in more ways than just my skin.