I am cooking for someone with celiac's disease and casein intolerance. I was wondering if someone had any luck with cooking for the aforementioned situation. I know my son's fiancé has had trouble making banana bread. I went through an entire box of gluten-free flour trying to make homemade noodles; 1 c. flour, 1 egg, 2 tsp salt, and 2 tbsp. milk. I substituted almond milk for the recipe as well as using gluten-free flour, eggs were extra-large instead of my usual jumbo.
By Mary E.
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
Check out celiac.com or hit up google.com typing in "gluten-free dairy-free recipes". On celiac.com, you don't have to sign up to read their forum sections & there is one specifically for cooking/baking. Check out the rest of the site, though as they have a lot of good information.
Many folks have more than 1 food allergy/food intolerance & if cross contamination is an issue, there needs to be a revamping of all cooking/baking pans, utensils, etc. Take it one step at a time & things will fall in place... just isn't as easy as "leaving out" or making substitutes for some recipes or even for some folks. ;)
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!
