Monday, January 24, 2011

I want to make a clarification...

This blog is:

100% Gluten Free
100% Dairy Free
100% Soy Free
100% Refined Sugar Free

It is sometimes:
Egg Free
Corn Free
Peanut Free
...But not always...

For baked goods, such as Brownies and Cupcakes, you CAN use 1/4 Cup Applesauce to replace each EGG. Or, you can use 1 TBSP Flax seed meal + 3 TBSP WARM water for each egg. I think for cookies, flax can sometimes give a nice texture and flavor. I also have heard, but never used, ENER G Egg Replacers are good also to substitute eggs in baked goods.

As for Corn Free things, I would stay away from MASA and corn flours (obviously, right?) and Corn Starch, and use the Corn Free Baking Powder Recipe in place of regular Baking Powder which often uses Corn Starch. I would recommend checking labels thoroughly if you are allergic to Corn.

Peanuts, well, I only use them occasionally, and I will always notate in the posts if the recipe contains peanuts. Usually any recipe I do with peanuts, they will be optional anyway.

I am gluten free because I have all the symptoms of Celiac, though I have never been diagnosed. My son got sick right before his 2nd birthday, and going gluten and dairy free his symptoms went away almost immediately. I was diagnosed around the same time with fibromyalgia, (at 28 years old) and decided to go gluten free to make it easier for my son to adjust. After going gluten free for 2 months, my fibromyalgia was completely gone, and it hasn't returned.

I am dairy free because I've dealt with lactose intolerance my whole life, and I just don't like dealing with the way my body feels after I eat dairy. It also makes it easier for my son when mommy has the same restrictions as him.

I am Soy free by choice. Soy contains phyto-estrogens which, in sensitive people, (such as myself) can affect hormone regulation. I also just think that most products containing soy have been so processed to taste a certain way, that it has strayed away from "nutrition" and veered instead toward "food product." I try to eat as much whole food as possible, and so I have cut Soy out of my diet completely.

I am Refined Sugar free because I have family history on both parents sides of Diabetes. I also have Poly Cystic Ovarian Syndrome which is often caused to Insulin Resistance problems. I was tested for this, and I do have Insulin Resistance. Because of this, I try to eat low glycemic foods, and that means that refined sugars are a big no-no. I am battling infertility issues, and so I am eliminating foods that I feel could be a problem or a hindrance to this battle. So, I am refined sugar free, and I really am having a much easier time with this decision than I thought I would.

I want this blog to be about finding balance and figuring out ways to enjoy allergy free diets without feeling deprived.

I hope it helps.

Much love,


  1. Hi Susan!
    It is nice to find a fellow baker who is avoiding dairy, gluten, refined sugar, and soy! I have PCOS as well and it is all very murky to me, so thanks for the great recipes that keep us healthy and let us live a semi-indulgent life :)
    Take care,

  2. KATE! Thank you so much for stopping by! I am so glad you did! I hope that I can help you in some way! It's hard sometimes, but totally worth it, don't you think?!

    Good luck to you!