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 :)!)
Pumpkin Mousse Cake with Vanilla Sponge (V) from Vegan Richa
I know–this is made with spelt, which has gluten, but I am totally going to make this gluten free! Check out my Gluten-Free Baking Tips for easy how tos to convert this amazing recipe. My boys both asked for me to make this for a birthday cake :)!
I would use a low glycemic sweetener due to candida, and either my Easiest Almond or Easiest Coconut Milk. And I would use my DIY Coconut Butter for the Coconut Cream.
Vegan Cauliflower Cheddar “Cheese” from Cradle Rocking Mama
I would likely try this with gelatin since I am not vegan any longer and I prefer to get gut healing ingredients into my family. This looks GREAT!
Hidden Maternal Gluten Intolerance and Mental Illness in Children from Natural Wonder
This is a fascinating post. I don’t mean to scare you all, but this is a Must. Read. I’m starting to think that gluten is a must avoid food. Check out my post on Gluten: No Big Deal or Silent Killer if you haven’t already.
and Readers’ Favorite
Pumpkin Pie in a Cup (GF, EF, & NF) from Hope’s Kitchen
I can’t wait to see what you all have this week!