So I've been cooking allergy-free for about two months. Here's the low down on a few of our staples/favorites to this point, especially my daughter:
Milk substitute: Refrigerated Vanilla Silk is the beverage of choice, preferred over the UHT Vanilla Silk carton. Often I will mix half rice milk or coconut milk and that goes over pretty well. Coconut milk is a little intense to have by itself, and rice milk wasn't a winner at our house.
Pasta: whenever we visit a city with a Trader Joe's, we stock up on rice pasta! It is available in our local grocery store, but much more expensive.
Bread: I keep a loaf of Food for Life White Rice bread in the freezer, but I don't use it much as it is extremely expensive.
Snacks: Terra chips. Oh, my, oh yum. Mary's Gone Crackers has some good choices, too.
Welcome to Blogland!
ReplyDeleteWhat are C's allergies? I've been trying to play detective to see what the common "missing" ingredients are in the recipes, but so far have come up short. Is it just gluten/dairy, or more extensive than that. Either way it appears you're doing a great job creating/finding/executing yummy meals for your family anyway.
Happy Cooking!