Getting Started…

  • If you are going to still cook with wheat flour or another one of the allergens, it is very important that when possible, you cook your allergen-FREE meal first and then your  allergen-FULL items.  Bread and flours especially leave behind tiny particles.  Wheat pastas can leave a sticky residue on your colander and pans, Oils can leave their own oily residue even after a quick wash.
  • Be sure you always have a clean working space when starting your allergen-free meal.  Even a crumb can cause serious problems for some who are more sensitive. 
  • If you are Gluten Free because of Celiac’s Disease or another Auto Immune Disease You will need:  a new toaster, new pans, a designated colander, new whisk, and new baking sheets to keep separate from possible contamination.

BAKING

  • If you will be doing a lot of baking (the most economical way to be gluten free) a good investment is a nice mixer.  I have a Kitchenaid Professional mixer and I LOVE IT!  It makes kneading bread dough much easier. 
  • A designated area in your kitchen to keep all your allergen-free supplies.  Don’t keep regular flour in the same cabinet as the gluten free flours, or vegetable(soy) oil near other products that it could leak onto.  This was one of the reasons why it was just easier for me to make the whole house as allergen free as possible.  If you are just beginning this journey, I would highly recommend this route so you don’t have to think about every step you make in your kitchen and how it may affect the Allergic person in your family. 
  • For a family with multiple food allergies it can prove even more difficult to keep everything contaminate free so consider designating certain shelving in the cabinets and refrigerator and labeling them to help keep an easy contaminate free flow.
  • Staples to keep in your cabinet:  brown rice flour, white rice flour, tapioca flour, potato starch, or an all purpose gluten free flour, xanthan gum, gluten free vanilla, aluminum free & gluten free baking powder, baking soda, coconut oil, canola oil, grapeseed oil, olive oil, cornstarch(unless you are corn free), gluten free oatmeal if you can handle oats, raw honey, agave nectar, brown rice syrup, raw sugar, organic evaporated cane juice, brown sugar, cream of tarter, cinnamon, flax seed or meal, vinegar.
  • Staples for the fridge: eggs(unless you are egg-free), organic butter or dairy-free spread(coconut butter), dairy free/soy free milk (almond, coconut, flax, hemp, etc.)
More to come….
 
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