Food Allergy Recipe Challenge Requests!

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PLEASE NOTE:
THANKS FOR ALL YOUR GREAT REQUESTS!  THE COMMENTS SECTION ON THIS PARTICULAR POST IS CLOSED. THE “FOOD ALLERGY RECIPE CHALLENGE” BLOG ON WHOLE LIVING IS NOW LIVE. PLEASE LEAVE YOUR REQUESTS AT www.wholeliving.com SO I CAN BE SURE TO SEE THEM.  THAT’S WHERE THE CHALLENGE IS TAKING PLACE.  BASED UPON YOUR COMMENTS BELOW, NEXT WEEK’S RECIPE IS “GF FLOUR TORTILLAS”. Again, feel free to leave more requests (or repeats of what you left here) at www.wholeliving.com. THIS ONLY RELATES TO THIS POST. COME BACK FOR MORE NEW BLOG POSTS, REVIEWS, AND MUSINGS.

Dear readers:

I am seeking more recipe requests. Do you have a childhood favorite you’d like converted to allergen-free for either yourself, your kids, or a friend?  Leave me a comment, and I will attempt to recreate it for you!

When I did a book giveaway a couple months ago, I asked people to enter  by leaving a comment about their most wished for recipe they’d like converted to allergen-free.  I really loved the suggestions, and will be getting to work for you, as often as possible, with “Free-to-Eat” versions of traditional favorites.  Here’s what I’m asking for now:  I begin weekly blogging next month on Martha Stewart’s wholeliving.com

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and it would be really fun to blog about my attempts to convert your recipe requests into new allergen-free, gluten-free delicacies.  So please leave them here for me.  I can’t promise I’ll always make them as tasty as you remember them, or imagined them to be, but I’ll certainly try! Bring it on!  Food Allergy Recipe Challenge!

Additionally, for anyone in the Chicago area, please note that Jen Cafferty (of Gluten-Free Life with Jen) is hosting an amazing GLUTEN-FREE COOKING EXPO, April 17th & 18th. There will be lots of fun cooking demonstrations by GF Chefs (Jen and myself, included)
Hope to see you there!  Spread the word! ps… it’s spring break this week, so I’ll be getting back to you about your FABULOUS recipe challenges next week. Happy Passover and Happy Easter!

50 Responses

  1. Torey Flowers says:

    I would LOVE a recipe for gluten-free, dairy-free, egg-free pierogi! My grandmother is Polish and I grew up with these, and though I was able to find them without dairy and eggs, I’ve missed them greatly since I’ve had to give up wheat. My favorite kind is filled with potatoes and onions.

  2. Ellalou Zirblis says:

    My mom used to make me a chocolate cake with buttercream frosting, called crazy cake—-a depression era cake and called crazy as it had no eggs and used oil and vinegar instead.This was my go-to cake for birthdays and anytime I wanted cake but now that I can’t have flour or dairy I’d like a substitute. I’m traveling right now but can send you the recipe I have if you are interested.

  3. Jill Wilson says:

    My grandma’s persimmon pudding is at the top of my list. Every bite reminds me of trips to a neighbor’s persimmon trees, time spent pulping, and the smile on grandpa’s face. (It was his favorite, too!) Thanks!

  4. Joy says:

    My son has Celiacs and he would love the taste of “Krispy Kreme” Donuts.
    I know they have potato flour! Donuts were a favorite he misses dearly!

  5. Becky says:

    There are a couple of things I would love to see re-created…
    1) Flour tortillas! We have tried so many recipes, but just can’t seem to get it soft enough to bend without splitting!
    2) Sweedish Cardamon Bread – this is a family tradition but it has 4 eggs and we are egg-free. I haven’t had much luck converting that many eggs in a recipe. You can email me and I will send you the recipe to convert.

  6. Becky says:

    oooh, and how could I forget Sweedish Pancakes! We had converted the recipe to gluten free ok before we knew about the egg allergy. BUT how in the world do you make Sweedish Pancakes without eggs?

  7. Homa says:

    I would love to find a way to make tortillas, pita bread, or some other bread/wrap without oats or corn in addition to what you avoid using in your cookbook. The only rice tortillas I can find at the store have xanthan gum. It would give me some more meal options, I especially miss pita bread. Would love to see a variation of your banana bread from your other cookbook with the flour mix you use in the new one. I’ll ponder some more, I actually keep a list of foods I miss the most. :) Oh, I’ll second the doughnut request, I bet the rice milk glaze from the cinnamon rolls would be awesome on them. Thank you!

  8. Kaitlin Grammer says:

    some sort of chocolate mint or peppermint cookies–craving girl scout thin mint cookies! thanx for all your yummy recipes

  9. I would love to have a good cheesecake recipe, that doesn’t take 2 days to make. I have made one from cashews that was pretty good, but not close enough to fool not diet people. I also would love a recipe for sour cream to put on taco salads. I still haven’t found a biscuit recipe that my hubby(very picky) likes. I also haven’t figured out how to make corn bread that tastes like my mother-in-laws. She used flour, corn meal and buttermilk, but I can’t seem to convert it just right.

  10. Karen T says:

    I would love a nut roll. My SIL used to make these every holiday and I loved them. No way I could eat them now….
    NUT ROLL

    8 cups flour
    1 lb butter
    8 egg yolks reserve whites for filling
    2 cakes yeast dissolved in 1/4 c. warm milk + 2 tsp. sugar
    1 pint sour cream
    1 tsp. baking soda

    Preheat oven to 325F.
    Work flour and butter as for pie dough. Add remaining ingredients. Mix thoroughly. Knead well on floured surface.

    Divide into 6 parts. Wrap in plastic wrap and chill overnight.

    Roll into 8 x 13 rectangle on a surface spinkled generously with powdered sugar. Keep the filling away from the edges – approximately 1/2″ away.

    Filling 5 to 6 cups of gound walnuts beat egg whites until stiff add 1 3/4 to 2 1/4 cups of sugar fold nuts in gradually let nut rolls rise for 30 min prior to baking.

    Bake at 325 for 30 to 35 minutes until nicely brown.

  11. Anne says:

    My daughter misses chewy granola bars, fruit/grain bars (like Nutrigrain) and (crisp) pretzels the most. I’d love to find a way to make replacements for her.She is GFCF+ soy free, yeast free and low glutamate (no peanut butter or gelatin, among other things).

  12. Ali says:

    I’d love a good lemon bar recipe that was gluten free, dairy free and egg free! I can never seem to get the crust right.

  13. Jen says:

    I second the recipe request for pierogi but I also would love to have a recipe for raviolis for my son who is allergic to wheat, peanut, and eggs. I tried one once and it was okay, but a little gummy. I wanted a recipe that I could freeze as well for a quick dinner. Thanks for all of your fantastic recipes. I just got your baking cookbook and each week my 3 year old son and I page through it and pick 1 new recipe to make The blondies and cinnamion rolls were so yummy!

  14. Shelly Clifford says:

    What kind of milk replacement can I use to make mashed potatoes that doesn’t change the flavor of the potatoes? ie: Soy milk makes them too sweet. I am making Easter dinner for family and my grandson is allergic to diary so I’d like to make the mashed potatoes so that he can have them or if we are eating them we don’t have to worry about him touching our plates etc. In other words is there a milk replacement that doesn’t really have a flavor but inlike water will make the proper consistency for the potatoes.

    Thanx for your help.

  15. Dana says:

    I would love to make German pancakes/Dutch babies, which is our family’s Easter treat. Since they’re made with wheat flour, milk, and eggs– three things we can’t eat– I have no idea how to convert this. I’d love an allergy free version, even if it was just vaguely similar!

  16. Kim says:

    I really wanted to make a Banana Cake with Cream Cheese Frosting for Easter. I have a really great recipe that makes a super-moist cake and I would love to make it dairy-, egg-, gluten-, soy-free and keep it moist! My husband’s biggest complaint about allergen-free baking is that it’s dry. :(

  17. renee clay says:

    dear cybele: good morning! can you make an allergen-free recipe for:
    lemon pudding
    carmel sauce
    meat lovers pizza

    thanks for being the kind and caring person you are! renee

  18. Laurel says:

    I’d love to see flour tortillas and fluffy biscuits. I can’t seem to make either without either over or under cooking them. In addition to gfcfefsf though I don’t do corn or oats AND margarine/Earth Balance/Palm Oil are just too strong flavors. I generally use coconut, olive or canola oil. When absolutely necessary I’d cut in a third EB, it’s easier to mask the flavor. So now I’ve thrown down the guantlet. Of course, I’ll be getting your book next week so I’ll be playing with that. It is truly a Godsend though not to have to figure out all these exchanges! I also noticed cinnamon rolls in the index, it’ll probably be the first thing I try. I’ve been missing those. Well those and flaky pastry dough too. That last is probably not even possible. Also, I third or fourth or whatever the donuts. Tortillas though are at the top of my list. THANKS!!!!!!!

  19. Eliza Cagle says:

    I second the fluffy biscuits….but also some sort of gravy for biscuits and gravy….one of my favorite “special breakfast” items that I grew up with that we can’t do anymore!

    Also, some easy, quick casseroles that can be frozen….you know, the “goodness” of mashed potatoes and creamed chicken type dishes?

  20. Joy says:

    My celiacs son would love a mozzarella stick with good flavor and crunch!
    Thanks for all your hard work!

  21. Andrea says:

    I’d love to see a great tortilla recipe that duplicates flour (white or wheat) tortillas…I’ve been working on it and can’t quite get one that doesn’t break apart (and I am not a corn tortilla fan). Also biscochitos…ah, what a comfort food!

  22. Alexa says:

    I second (or third or fourth…) the tortilla recipe, because the rice ones you can buy just really taste like rubber…urgh

    Also, I love muffins, because they are the perfect freezable snack…but can’t really find a good recipe for savory ones, just about all recipes I find are sweet.

    Thanks!

  23. Jessica B says:

    Hi cybele, I love your book. I know this is a late post but I have been thinking about what recipe I would like recreated. I finally decided doughnuts. I have been craving them all the time. I think maybe a chocolate or vanilla would be nice and thanks so much.

  24. Homa says:

    Shelly, for mashed potatoes I use unflavored rice milk, olive oil, and a bit of vegetable broth if I have any handy. Yukon gold potatoes turn out best this way.

    • admin says:

      Thanks, Homa for answering that one for me! I use original rice milk too, olive oil, and a little sea salt. Vegetable broth is a good addition as well. Kitchen Basics has gf allergen-free broths, that I recommend (though read ingredients yourself to make sure it’s safe for you and your family)

      I know it’s way past the time you were making the mashed potatoes, but hopefully that will help next time. ALso, can you have the new soy-free, dairy-free earth balance “buttery spread”? It has pea protein, so some w/ food allergies can’t..

      all the best,

      Cybele

  25. cybele pascal says:

    Hi:

    Thanks for your great requests! Since so many people requested the flour tortillas, I will try that next. So, to be clear, the first blog post on wholeliving.com will be the caramel cupcakes. I will follow that up with the flour tortillas. (GF and Allergen-Free, or course!). Again, thanks, and I will continue to pull from your requests.

    I will let you know as soon as the first blog is up on Whole Living… they are having technical difficulties.

    all the best,

    Cybele

  26. Heidi says:

    I’d love to have Monkey Bread again!

  27. Denise says:

    i’d love if you had a recipe for pound cake (can’t get around the darn egg issue… i tried egg replacer, but no dice!)

  28. Lia says:

    I’d like a recipe for potato croquettes. I don’t know how to deep fry without eggs.

  29. […] The idea for this column sprang out of the hundreds of emails I receive from readers wanting allergen-free versions of their favorite foods. In honor of  “Food Allergy Awareness Week” (May 9th-15th), I’m opening up the playing field to those of you who don’t have my email address (or who have never heard of me before!). To get the ball rolling, I started taking requests on my site. See here: http://www.cybelepascal.com/?p=953#comments […]

  30. qsofhb says:

    I would like allergen-free chocolate chip cookies that do not use sugar but still taste great. In fact, any pie/cookies/cakes without sugar (or fake sugar) would be good.

    Allergen-free pretzels.

    Would also like some Asian meals since so many rely on soy sauce or tamari and sweetener.

    Thank you for all the amazing work you are doing!

  31. My 5 year old daughter is asking me to make her anything Chinese….my husband and I recently ordered chinese food and she wanted some but I won’t allow it because of all her allergies. I’ll take a recipe for ANYTHING kid friendly and chinese ;-P She’s allergic to peanut, tree nut, eggs, soy, peas, lentils, chickpeas, all legumes. GOOD LUCK!!

  32. Kathleen says:

    I make GF flour tortillas all the time. My only problem is that I only make 1 batch and keep running out since they turn out so good. The Living Without Magazine recipe is a good start. I make perogies and they turn out really well but they are just GF.

    I am still working on mozzarella sticks. That’s what I want. Yum.

  33. Karen says:

    Cybele–we have enjoyed some of your recipes. I hope that one day you will create a Dairy/Soy/Treenut/Peanut-free/Citrus-Free Cheesecake!

  34. Sara Atkins says:

    I would love an egg free, dairy free noodle kugel or any kugel would do. I have tried and tried and can not figure out how to do it without the eggs.

  35. Kirsten says:

    I would love to see what you could do for a Boston Cream Pie!!!!

  36. HevyZesycle says:

    Thanks for the good info here. Are you familiar with anything about black mold? We have found some in our bathroom and I think it could be making us sick. We’ve removed it several times using various cleaners but nothing seems to work. I read online somewhere else that this type of mold can make you have allergic reactions to things that you were not at all allergic to prior to black mold exposure. Any ideas as to black mold treatment and/or how to get rid of it for good? Thanks.

  37. Eliana says:

    I second (third?) the request for pirogies, though I would be happy with a simple gnocci recipe as well. I’m celiac, plus no dairy, soy, peanuts/cashews/pistachios,buckwheat,err lots of other stuff but that probably isn’t relevant.
    Even if you don’t pick my recipe…..THANKS for everything you do!

    (I also nominate Boston creme pie)

  38. […] most requested recipe at the beginning of this challenge was Gluten-Free Flour Tortillas. This one required 3 […]

  39. If only I had a buck for each time I came to http://www.cybelepascal.com... Great writing!

  40. Laurie says:

    My 4 year old has never had a pretzel snack (the hard sticks). The only ones I have found may contain sesame seeds and he’s highly allergic.

    He also keeps asking if we can make smores by a fire :) Please help! His allergies are wheat, gluten, dairy, eggs, all nuts, sesame, mustard and kiwi.

  41. Kelly says:

    Hi! I found you through your recipes on the whole living daily website when I was looking up soy-free, gluten-free chinese recipes and came across your chicken fried rice! So excited to find that and the donut recipes! Can’t wait to try them.

    Anywho, I have celiacs, and am also lactose intolerant, and have an allergy to soy and anything in the Nightshade family (potatoes, tomatoes, peppers, etc). The first few no-no’s I can get by without, but I can’t tell you how many recipes out there I miss from that last doozy with Nightshades. But one in particular that I especially would love to figure out would be lasagna – the original tomato and cheese w/ flat noodles kind. I can’t for the life of me find anything that beats the flavor and texture of what tomato sauce does for lasagna. I don’t know if there is anything out there that could substitute it, but I figured from what you’ve been able to do with the other challenges, who knows. :) Thanks a ton if you choose to tackle this little number! :)

  42. Lisa says:

    Signs of food allergy reactions pertaining to anaphylactic shock are seen when, suddenly, there is an allergic reaction severe enough to cause a steep fall in blood pressure, urticaria, breathing intricacies due to bronchial spasm.http://www.aboutallergy.net/food-allergy-reactions.html

  43. slacker says:

    Interesting post , I am going to spend more time reading about this subject

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