About the blog

AllergyFoodie.org is a blog that will cover various aspects of “thriving without” the top 8 food allergens. I will write about all things “food”, which is wheat-free, soy-free, egg-free, nut-free, tree nut-free, dairy-free, fish-free and shellfish free. The blog will also talk about living without a few other common food allergens like chick peas (garbanzo beans), sesame seed, sunflower seed, peas and poppy seed.

The topics covered will be:

  1. Recipes (of course!):  I will cover fun stuff like cakes and cookies. To further the culinary experience, we will also go off the beaten path through international recipes with focus on Indian cooking because many Indian dishes are naturally allergen friendly (my forte – yayy!).  
  2. Alternate grains: I will explore a smorgasbord of seldom heard of grains like Teff, Amaranth, Red Millet, Millet, Rice, Buckwheat, Quinoa, Flax, Matpe beans and Sorghum.
  3. Packaged/Frozen foods – Review, availability and updates
  4. Choices in restaurants:  To help make eating out a pleasurable experience rather than a dreaded one for those with multiple food allergies.
  5. Current  news from the world of food allergies
  6. Books, websites and blogs, events etc. with useful information for anyone who needs to know more about multiple food allergies.

This is not a gluten free website because grains like oats and barley will be used in some recipes. However, a large number of the recipes are naturally gluten-free.

All ye foodies out there – this is a great place not just for people with food allergies but also for those who want an alternative gastronomic experience!

20 thoughts on “About the blog

  1. Its really an amazing blog!!!!!

    Your hard work does reflect in this very informative and helpful blog….

    Keep bloging….

  2. Great Blog! Hope you continue to update. Do you have an e-mail address? I’d like to discuss some allergy-friendly products with you!

    1. Thank you Katrina for visiting my blog. I will try to keep up my promise to keep adding new and unique allergy friendly recipes. Loved your blog too – the French Toast recipe is something I will definitely try.

  3. What a great blog! Despite the fact that I am a pediatrician, I have not been able to find this kind of information for my son. I’m looking forward to the recipes!

  4. I just stumbled upon your blog as I’m gearing up to start up my own blog on the ups and downs of having a child with multiple food allergies! You’ve got a new fan here and I can’t wait to come back and discover new things.

  5. Greetings,

    Who do I contact to have you post/list information about our company’s gourmet lines of all natural Vegan & Kosher Pumpkin, Sunflower, and Flax Seeds. Our entire line is produced by our staff in Johnston, Rhode Island without using any chemicals, preservatives, trans-fats (partially hydrogenated oils), MSG, and artificial flavors & colors.
    Furthermore, since we produce our Gourmet Seeds on our 100% dedicated equipment, our entire lines is FREE from the following: gluten (wheat, barley, rye, & oats), peanuts, tree nuts, soy, corn, eggs, milk, dairy, sesame, shellfish, and crustacean.

    Sennen Conte
    Owner
    GERBS Gourmet Seeds
    92 Allendale Ave.
    Johnston, RI 02919
    Website: http://www.mygerbs.com
    Office: 401-231-5181
    Email: info@gerbspumpkinseeds.com

    1. Hi Sennen,

      Thank you for visiting Allergy Foodie. Gerbs product line looks truly interesting and a great source of nutrition (especially proteins and fats) for those with multiple food allergies. Please email me at AllergyFoodie@gmail.com with details.

      Regards,
      Anu

  6. I’m 57 now, but when I was 33 went into anaphylactic shock from
    eating a flaxseed muffin. With the first bite, I felt a strange
    sensation in my mouth/tongue–my throat started closing, I was
    gasping & wheezing-various parts of my body started itching.
    By the time I got to the hospital, my face was so swollen–my
    sister said I was unrecognizable. The ER staff took me right in
    and hooked me up to epinephrine. Now, with flaxseed added
    to so many items, I have to be extremely careful. Finally,
    finally, other people’s reactions are being noted. cp

  7. I’m so happy to have found this blog. My son, now 8, has allergies to so many foods, mustard included. People think I’m crazy when I won’t let him eat something that is in the same food family, i.e. Kale. There are just so many unknowns, it’s scary. My husband and I LOVE food and I also love to cook. It’s great to find other people who are going through the same thing.

  8. Another rather uncommon food allergy, potatoes- russets, and related potatoes, though not sweet potatoes/yams which are from a different plant family entirely- have you done any research/posted about it? I’ve recently discovered I suffer from this allergy, and that it contributes to neurological effects and skin conditions more than traditional anaphylactic responses. Since removing potatoes from my diet, I no longer have upset tummy issues, and the frequency of my severe chronic migraines have lessened immensely as well.

    But it has made finding gluten-free foods (I also suffer gluten intolerance) a minefield at best. Between potato and wheat being such insidious staple ingredients in EVERYTHING, even going out to gluten-free friendly places has been hard, since when they remove gluten from a dish or prepackaged food, they often replace it with potatoes in some fashion.

    I’ve done alright replacing the russets with sweet potatoes/yams and taro root, but I know I can’t be the only person that suffers this issue, and I want to at least throw this out there.

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