Monday, April 21, 2014

Will My Baked Goods Taste Good After Eliminating Wheat, Dairy, and Eggs?

While at the APFED (American Partnership for Eosinophilic Disorders) patient conference last year, I had the opportunity to make a series of videos to be used as part of the APFED Educational Webinar series. EE/EoE (eosinophilic espohagitis), and other EGIDs (eosinophilic gastrointestinal disorders) are often triggered by food allergies -- and especially the top food allergies (wheat, dairy, eggs, soy, and nuts). 

Today and over the next couple of weeks (as a lead up to Food Allergy Awareness Week in May), I will share the links to these videos. 

First up: Will my baked goods still taste good, even after eliminating wheat, dairy, and eggs?


Tiffany said...

It's so funny to watch the expressions on the faces of my extended family whenever I offer them a sample of my son's special allergy free food. They are so scared to try something different. Those who have sampled more regularly have come to trust my cooking and even like it better than the food they eat every day. Why? Because I put so much more effort into making my food taste great than the common household cook who just takes some pre-packaged mix and follows the instructions on the back without considering the goals of the overall product! You can find my recipes at

Tiffany said...

Oops! I posted my above comment too soon! Thanks for your tips and advice! I have been enjoying your blog and hope to get my hands on a copy of your cookbook someday! Perhaps we can do a review of it on our site: