Welcome back to another week of Allergy Free Wednesdays! A collection of yumminess that is aimed at making it easier for you to create healthy, allergy free foods for you and your family. 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. (There was an entry in a previous AFW of a cake that looked incredible, but used PB cups – I have a great healthy sub for that – Healthy “Almost Reese’s!“)
Welcome to Allergy-Free Wednesdays (AFW)–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 are shared on 6 blogs! Additionally, each hostess will feature a favorite recipe(s) from the week before. Your hostesses are:
- Tessa @ Tessa the Domestic Diva
- Laura @ Gluten Free Pantry
- Nancy @ Real Food Allergy Free
- Amber @ The Tasty Alternative
- Janelle @ Gluten Freely Frugal
- and–Me :-).
Wondering What You Can Link Up on Allergy Free Wednesday? Anything that is fitting for an allergy free diet in some way (we’re not that strict). For the complete rules, click here. Here goes – starting off with my favorites–and you should check out the other hostesses’ posts to see if you were featured there!
My Favorites from Last Week (with substitution ideas and fun comments from me)~
(Note: There might be affiliate links in this post. If you click them, I might make a commission, but your price remains the same and your purchase helps to keep this blog going strong :)!)
Cauliflower Tabbouleh from The Healthy Maven
We love tabbouleh. Since we’ve been gluten-free, we’ve made it with buckwheat, but this is a great grain-free spin!
Pumpkin Spiced Oat Bars from Swirls and Spice
I would skip the egg yolk and would use a gluten free flour blend. Check out Great Gluten Free Baking Tips for ideas of what to use. And I would use my Homemade Chocolate Chips for the add ins. These were one of the recipes that my son was about to eat off the computer screen. :)
Pumpkin Cranberry Bread (GF & V) from Tessa the Domestic Diva
More pumpkin and more pumpkin. Just can’t get enough. I would use all whole grain (though it would be a little more dense), and a candida-diet-friendly sweetener. Plus I think adding those Homemade Chocolate Chips would be ahmaaazing!
and Readers’ Favorite
Allergy-Friendly Pumpkin Donuts from Allergy-Free Test Kitchen
One more sub…I typically don’t use or recommend xanthan gum or guar gum as they can cause digestive upset. I would try using gelatin instead but add it to a cool liquid first to let it soften before adding it to the whole recipe.
We have a new doughnut maker….Wonder what we’ll be making soon :)?
I can’t wait to see what you all have this week!