One of downtown Olympia's little treasures is the Fish Tale Brewery and Pub. I am a "fan" on Facebook and saw their special one day: chicken, chorizo, chickpea, and tomatoes served over polenta. I took note of that idea and made my own version, allergy free and so delicious we've made it twice in a week! Wheat-free people (over 21) can even enjoy it with my very favorite beer, Fish Tale Organic Amber.
Fish Tale Polenta
2 chicken breasts
2 links chorizo sausage
1 medium onion, diced
1 can chickpeas
3 cans diced tomatoes
oregano
parsley
cumin
salt and pepper
For the polenta:
4 cups rice milk
1 cup polents
salt and pepper
Dice the chicken, slice the sausage, and brown the meats in a large skillet with some olive oil. Add the onion and cook until transparent. Add the chickpeas, tomatoes, herbs and spices to taste, and simmer together to blend flavors.
Bring the rice milk, salt and pepper to a boil. Add the polenta and stir constantly until the polenta has expanded and thickened. Turn heat off and cool slightly to allow polenta to set.
Serve the stew over the polenta in a large bowl.
As a vegetarian option, I plan on substituting the meat with some butternut squash. Haven't tried it yet, but I think it will be quite tasty as well. Thank you Fish Tale for inspiring this amazing allergy free dish!
Thursday, April 22, 2010
Monday, March 29, 2010
Flying Apron: Decadent Baked Treats
Last winter when my daughter was first diagnosed with allergies I had no idea what I could eat. My mind was only able to think of things I couldn't eat. I wasn't eating well at all and was also breast feeding, which resulted in a lot of weight loss. I continued to slowly lose weight or at least maintain, even when I ate constantly. Until now.
Awhile back I was perusing the stores in downtown Olympia and found a treasure: Flying Apron's Gluten Free and Vegan Baking Book (http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299). That was the first time I heard of the Flying Apron bakery in Seattle (http://www.flyingapron.com/), which caters to everyone, including people with food allergies. All of their treats are allergy free, vegan, healthy, and truly delicious!
This cookbook has recipes in numerous categories, sweet and savory, breakfast, dinner, and dessert. I have made a number of them and they have all turned out absolutely amazing. My favorites include their Sweet Tahini cookies and the Mexican Chocolate Cake. Whenever I make them for people, even people who can eat wheat, I get recipe requests. Their great flavors and textures, along with the fact that the recipes are all health conscious, make these lasting family favorites. I will definitely make these even when/if allergies are no longer an issue in our family. This cookbook is a staple for me and a must for any food allergic family.
So yes, I have rejoined the ranks of normal Americans and can no longer eat everything in sight. But anything you try from the Flying Apron will leave you very satisfied. It's worth eating a little less in order to feel this fulfilled!
Awhile back I was perusing the stores in downtown Olympia and found a treasure: Flying Apron's Gluten Free and Vegan Baking Book (http://www.amazon.com/Flying-Aprons-Gluten-free-Vegan-Baking/dp/1570616299). That was the first time I heard of the Flying Apron bakery in Seattle (http://www.flyingapron.com/), which caters to everyone, including people with food allergies. All of their treats are allergy free, vegan, healthy, and truly delicious!
This cookbook has recipes in numerous categories, sweet and savory, breakfast, dinner, and dessert. I have made a number of them and they have all turned out absolutely amazing. My favorites include their Sweet Tahini cookies and the Mexican Chocolate Cake. Whenever I make them for people, even people who can eat wheat, I get recipe requests. Their great flavors and textures, along with the fact that the recipes are all health conscious, make these lasting family favorites. I will definitely make these even when/if allergies are no longer an issue in our family. This cookbook is a staple for me and a must for any food allergic family.
So yes, I have rejoined the ranks of normal Americans and can no longer eat everything in sight. But anything you try from the Flying Apron will leave you very satisfied. It's worth eating a little less in order to feel this fulfilled!
Sunday, March 28, 2010
Potato Pancakes
As Easter approaches, I'm trying to determine what I can eat from our family's favorite Easter brunch food. We usually have German pancakes, also called Dutch babies. Made from milk, eggs, and wheat, they're out of the question. Enter: Kartoffelpuffer, or German potato pancakes.
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
In high school, I took a trip to Germany to stay with my relatives and practice the language. My family doesn't eat a traditional German diet, but on a visit with a friend I got to try typical food. From a street vendor in Bonn, one thing I never forgot? Kartoffelpuffer. Served with applesauce, a surprisingly delicious combination! A couple years ago I saw a friend's grandma (Oma) make them at her home here in the US. I was lucky enough to try them and was transported right back to that first taste in Bonn. Since then I've been meaning to make them at home.
I've had a recipe for kartoffelpuffer for a long time but was afraid to try it because I've never really fried anything before. Today I decided to give it a try, with a couple modifications to make them allergy free, and found it was simple and delicious! They'll be on the menu frequently, and a treat for Easter that will always be special.
Kartoffelpuffer mit Apfelmus
6 medium russett potatoes, peeled
1 medium onion
1 t salt
about 1/3 c Mochiko sweet rice flour
about 1/2 c applesauce
canola oil
apples
Grate the potatoes and the onion (I used my Kitchen Aid attachment, but a cheese grater works as well). Toss the salt into the mixture and squeeze out the extra liquid. Add enough sweet rice flour to gently coat the potatoes, about 1/3 cup. Stir in enough applesauce to bind the potatoes together to form patties.
Preheat canola oil to coat the bottom of a nonstick pan on medium high heat. Form about 1/3 cup of potatoes into a disk and place in the pan. The oil should bubble moderately when the potatoes are added. Cook until golden brown, turn, and brown the other side. Serve warm with homemade applesauce.
For the applesauce, made ahead of time: Peel and slice apples and place in the crockpot (I use as many apples as I can fit!) with a drizzle of water. Cook until soft. I like to puree mine with a stick blender, leaving a few small chunks. I don't think it needs anything else, but you can add cinnamon, nutmeg, and sugar if you prefer.
I rarely eat German food, but it just so happens I ate beer and brats last night for dinner, German mustard and all. I'm certainly living up to my heritage this weekend. While I miss the bread and cheese, there are some great options available for people with multiple food allergies. Kartoffelpuffer with some delicious homemade applesauce will be a perfect treat for Easter brunch or anytime. Enjoy!
Thursday, March 18, 2010
An Irish Feast
Yesterday was St. Patrick's Day. Not only did we remember to wear green, but we made a whole allergy-free Irish feast. Corned beef in the crockpot with potatoes, carrots, parsnips, and half an onion for flavor. I cook the cabbage on the stove, using some stew liquid in the bottom of the pan to steam the cabbage until the crunch is gone, but there's still a bite to the texture.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
I even, for the first time (and I don't know why this was the first time), made bread! I made an Irish soda bread using allergy-free substitutions. I think it turned out just like it should have: dense and delicious. If only I could have slathered it with butter, but it's great with the meat and veggies or with some homemade jam.
Traditional Irish Soda Bread
2 cups oat flour
2 cups barley flour (Note: Barley is wheat free, but not gluten free.)
1 t salt
1 t baking soda
1+ c rice milk
2 T cider vinegar
Mix dry ingredients in a bowl. Make a well in the middle and stir in the rice milk and vinegar. Stir until just combined. The dough should be sticky and the flour should be all mixed in (I needed slightly over a cup). On a lightly floured surface, knead the dough until you can form a slightly flattened ball. Do not overmix/knead or this already dense bread will also be tough. Place the disk on a baking sheet and cut a 1" deep X across the top. Bake in a 425-degree oven for about 30 minutes, until slightly brown on top and sounds hollow when tapped on the bottom.
Monday, February 1, 2010
Hearty Chicken Barley Soup for a sick little girl
We're full swing into cold and flu season-- an especially bad one, at that. Everyone in our household has had at least one cold already, and another is currently making the rounds. Since I'm the healthy one this time (so far), I decided to make an allergy-free version of chicken noodle soup that even Siena can eat. I used pearl barley instead of noodles, but you could just as easily use rice. I also added some mushrooms to give it some extra heartiness. I hope this can soothe any sick people in your family. Or just eat it because it tastes good!
Hearty Chicken Barley Soup
2 chicken breasts and 2 thighs, cut into large chunks
1/2 large onion, diced
1 clove garlic, minced
2 carrots, sliced
3 ribs celery, sliced
1 cup pearl barley
1/4 cup dried mushrooms
1/2 t thyme
1/2 t parsley
2 bay leaves
about 8 cups water
salt and pepper to taste
Drizzle olive oil into a large pot. Add the chicken, onions, and garlic. Cook until the onions turn clear. Add the rest of the ingredients and bring to a simmer. After the chicken is no longer pink, remove the chunks of chicken and shred using two forks. Return the chicken to the pot. The soup is done once the barley is cooked through, around 45 minutes.
Slurp, slurp. I'm eating some right now. Enjoy!
Hearty Chicken Barley Soup
2 chicken breasts and 2 thighs, cut into large chunks
1/2 large onion, diced
1 clove garlic, minced
2 carrots, sliced
3 ribs celery, sliced
1 cup pearl barley
1/4 cup dried mushrooms
1/2 t thyme
1/2 t parsley
2 bay leaves
about 8 cups water
salt and pepper to taste
Drizzle olive oil into a large pot. Add the chicken, onions, and garlic. Cook until the onions turn clear. Add the rest of the ingredients and bring to a simmer. After the chicken is no longer pink, remove the chunks of chicken and shred using two forks. Return the chicken to the pot. The soup is done once the barley is cooked through, around 45 minutes.
Slurp, slurp. I'm eating some right now. Enjoy!
Sunday, January 24, 2010
Football Food
Ever since the Seahawks made it to the Super Bowl, it's our tradition to host the party. I made a bet with my husband that he could get a bigscreen TV if the Hawks made it to the big game. I mean, really, who actually thought the Hawks would make it to the Super Bowl?! The First Lesson in Making Bets is that if you win the bet, you should get something desirable as a result. Unfortunately I forgot to negotiate the terms in case I won. Even though it didn't really matter because I lost, I'm never living that one down! And okay, I admit, the bigscreen TV is definitely nice at times...
Once again, we're in the heat of the playoffs. I'm sitting here watching the Colts and the Jets vie for a spot at Super Bowl XLIV, with my mouth watering for some bean dip. Why did I just have that bowl of stir fry and ruin my appetite? I'm not a huge football fan, but I do enjoy a game here and there-- and it's a nice excuse to enjoy some good old American junk food! I have some ideas on how to do it allergy free, and without a lot of the extra calories.
I've found occasions where everyone is munching to be the most difficult for me-- not because of temptations, but because of the setup. I never realized until now how mindless munching is: You walk by and pop something in your mouth, without even thinking about it. This year we're providing most of the food for our party. While we invited others to bring food as well, we alerted people about our allergy issues. We can put munchies with allergens in a separate area, which will create awareness for me and minimize cross-contamination. (Beware of people switching spoons, dropping shredded cheese into an adjacent bowl, etc.)
What to eat? Here are a few ideas to get you started.
Dips provide many options for the allergy-free eater. I got this hummus recipe years ago from a dear friend. Try it with veggies and, my favorite, sweet potato chips from Food Should Taste Good. Make different flavors by adding roasted red bell peppers, kalamata olives, extra lemon and garlic with basil, etc.
Leah's Hummus
1 can garbanzo beans
3 cloves garlic
3 T lemon juice
3 T tahini
1/2 t cumin
1/2 t paprika
olive oil and/or water
Blend ingredients in a food processor, adding olive oil and/or water to desired consistency. I found that olive oil makes for a smoother dip, and extra calories, but at least it's a healthy fat. Store in the refrigerator.
*****
Tortilla chips are versatile, as are the dips they go with. This bean dip is very satisfying in place of chili cheese dips that are popular at Super Bowl parties. Accompany this with some guacamole and pico de gallo and you have a great dip trio for your tortilla chips!
Everything Bean Dip
1 pound taco meat
1/2 onion, diced
1/2 bell pepper, diced
garlic to taste
1 can refried beans
1 can diced tomatoes
1 small can diced green chilies
1 small can sliced olives
Prepare taco meat. We used extra lean ground beef, cooked and drained, seasoned with chili powder, cumin, and oregano. Set aside. In a pot over medium high heat, sweat the onion, bell pepper, and garlic until onion turns translucent. Add the refried beans, diced tomatoes, and green chilies. Stir until smooth and heat through over medium low heat, stirring often. Stir in the olives and taco meat. Serve warm with tortilla chips.
*****
My friend brought some barbecue drumsticks for a New Year's Eve poker party. She thoughtfully altered them to make them allergy free for me, and my mouth is watering as I think about them! These are also perfect for football, but get extra napkins!
Barbecue Drumsticks
(altered from Betty Crocker)
2 pounds of drumsticks (or wings)
2 T olive oil
1/2 cup brown rice flour
1/2 t salt
1/4 t pepper
1 cup barbecue sauce
1 T hot sauce
1/2 t Cajun seasoning
1/4 t ground cumin
Heat oven to 425. Pour olive oil into 13x9 pan. Mix the flour, salt, and pepper (throw in any other seasoning that sounds good to you) in a large Ziploc bag. Add the chicken, seal, and shake until coated. Place the chicken in the pan. Bake uncovered for 20 minutes. Mix the barbecue sauce, hot sauce, Cajun seasoning, and cumin (once again, and anything else you think sounds good). Turn the chicken and pour the sauce evenly over the chicken to coat. Bake an additional 10-12 minutes until the chicken is golden brown and cooked through. Serve with extra napkins!
*****
What's a Super Bowl party without pizza? Pizza sounds tricky without wheat our cheese but can still be delicious! There are some tasty gluten-free crust mixes on the market. Check your local natural food store. Make those according to the package directions and top as you choose. I like a Greek theme: salami, roasted red peppers, pepperoncinis, and kalamata olives add a lot of flavor.
You can't forget about drinks, of course (although yes, I keep it at a minimum while breastfeeding)! If you're local, Fish Tale's Organic Amber is my favorite and wheat free. A new mixed drink recipe I've been enjoying lately is nameless but delicious: 1 part fresh squeezed lime juice, 1 part agave nectar, and 1 part good quality agave tequila.
Top it off with a fresh fruit tray and you have a flavorful spread that is sure to satisfy everyone. You don't have to feel deprived, even on a day that revolves around splurging on junk food!
Once again, we're in the heat of the playoffs. I'm sitting here watching the Colts and the Jets vie for a spot at Super Bowl XLIV, with my mouth watering for some bean dip. Why did I just have that bowl of stir fry and ruin my appetite? I'm not a huge football fan, but I do enjoy a game here and there-- and it's a nice excuse to enjoy some good old American junk food! I have some ideas on how to do it allergy free, and without a lot of the extra calories.
I've found occasions where everyone is munching to be the most difficult for me-- not because of temptations, but because of the setup. I never realized until now how mindless munching is: You walk by and pop something in your mouth, without even thinking about it. This year we're providing most of the food for our party. While we invited others to bring food as well, we alerted people about our allergy issues. We can put munchies with allergens in a separate area, which will create awareness for me and minimize cross-contamination. (Beware of people switching spoons, dropping shredded cheese into an adjacent bowl, etc.)
What to eat? Here are a few ideas to get you started.
Dips provide many options for the allergy-free eater. I got this hummus recipe years ago from a dear friend. Try it with veggies and, my favorite, sweet potato chips from Food Should Taste Good. Make different flavors by adding roasted red bell peppers, kalamata olives, extra lemon and garlic with basil, etc.
Leah's Hummus
1 can garbanzo beans
3 cloves garlic
3 T lemon juice
3 T tahini
1/2 t cumin
1/2 t paprika
olive oil and/or water
Blend ingredients in a food processor, adding olive oil and/or water to desired consistency. I found that olive oil makes for a smoother dip, and extra calories, but at least it's a healthy fat. Store in the refrigerator.
*****
Tortilla chips are versatile, as are the dips they go with. This bean dip is very satisfying in place of chili cheese dips that are popular at Super Bowl parties. Accompany this with some guacamole and pico de gallo and you have a great dip trio for your tortilla chips!
Everything Bean Dip
1 pound taco meat
1/2 onion, diced
1/2 bell pepper, diced
garlic to taste
1 can refried beans
1 can diced tomatoes
1 small can diced green chilies
1 small can sliced olives
Prepare taco meat. We used extra lean ground beef, cooked and drained, seasoned with chili powder, cumin, and oregano. Set aside. In a pot over medium high heat, sweat the onion, bell pepper, and garlic until onion turns translucent. Add the refried beans, diced tomatoes, and green chilies. Stir until smooth and heat through over medium low heat, stirring often. Stir in the olives and taco meat. Serve warm with tortilla chips.
*****
My friend brought some barbecue drumsticks for a New Year's Eve poker party. She thoughtfully altered them to make them allergy free for me, and my mouth is watering as I think about them! These are also perfect for football, but get extra napkins!
Barbecue Drumsticks
(altered from Betty Crocker)
2 pounds of drumsticks (or wings)
2 T olive oil
1/2 cup brown rice flour
1/2 t salt
1/4 t pepper
1 cup barbecue sauce
1 T hot sauce
1/2 t Cajun seasoning
1/4 t ground cumin
Heat oven to 425. Pour olive oil into 13x9 pan. Mix the flour, salt, and pepper (throw in any other seasoning that sounds good to you) in a large Ziploc bag. Add the chicken, seal, and shake until coated. Place the chicken in the pan. Bake uncovered for 20 minutes. Mix the barbecue sauce, hot sauce, Cajun seasoning, and cumin (once again, and anything else you think sounds good). Turn the chicken and pour the sauce evenly over the chicken to coat. Bake an additional 10-12 minutes until the chicken is golden brown and cooked through. Serve with extra napkins!
*****
What's a Super Bowl party without pizza? Pizza sounds tricky without wheat our cheese but can still be delicious! There are some tasty gluten-free crust mixes on the market. Check your local natural food store. Make those according to the package directions and top as you choose. I like a Greek theme: salami, roasted red peppers, pepperoncinis, and kalamata olives add a lot of flavor.
You can't forget about drinks, of course (although yes, I keep it at a minimum while breastfeeding)! If you're local, Fish Tale's Organic Amber is my favorite and wheat free. A new mixed drink recipe I've been enjoying lately is nameless but delicious: 1 part fresh squeezed lime juice, 1 part agave nectar, and 1 part good quality agave tequila.
Top it off with a fresh fruit tray and you have a flavorful spread that is sure to satisfy everyone. You don't have to feel deprived, even on a day that revolves around splurging on junk food!
Tuesday, January 12, 2010
Allergies Defined
Perhaps it's the biologist in me. Perhaps it's that I'm the mother of a kid with diagnosed food allergies. But I've discovered it's my pet peeve when people don't know what allergies even are. I think "allergy" becomes a catch-all term, and when people have any kind of reaction to a food, it's lumped into the "allergy" category. This confusion is especially frustrating when people give me unsolicited advice on what to do about these "allergies" when in fact they are referring to a different problem whatsoever. I'm dedicating this post to clarifying the issue.
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
So what is an allergy, anyway? An allergy is an immune reaction to something that the body shouldn't be fighting against. Our immune system should protect us from invaders in our body that can cause harm, such as viruses and bacteria, but sometimes gets confused and fights against pollen, pet dander, or food. I was surprised to discover that this immune reaction could take place in the colon, as in Siena's case. It can also show up as a skin rash or sneezing and itchy eyes. The allergen is the substance, usually a protein, that causes (or generates) the allergic reaction. Common food allergens include the "Top 8"--dairy, soy, wheat, egg, tree nuts, peanuts, fish, and shellfish-- but any food can potentially trigger an allergic response.
When I tell people that Siena has a wheat allergy, people often knowingly nod their head and say, "Oh yes, gluten." While it is possible to have an allergy to gluten, most people who have a so-called gluten allergy are really gluten "intolerant." An intolerance is an inability to digest a particular food. Lactose intolerance is the same situation, where the body lacks an enzyme necessary to break the food down. A wheat allergy is less restricting that gluten intolerance, because some grains that contain gluten are okay for wheat allergic people to eat, such as barley, and substitute better for wheat when baking. Here is a great article from WebMD, including the different symptoms, about the difference between food allergies and food intolerances: http://www.webmd.com/allergies/foods-allergy-intolerance.
Another category related to the gluten issue is Celiac's disease. It's a different thing altogether, which occurs when gluten in the digestive tract triggers an autoimmune response. This is when a person's immune system attacks their own body.
Enough of this technical stuff. The good news is that all of these conditions cease to be problematic once the offending food(s) is eliminated from the diet. It's not a cake walk. Determining what food(s) is responsible can be a frustrating process of trial and error-- especially when the allergic person is a baby who can't communicate symptoms! Avoiding ingredients is easier said than done, requiring a whole new vocabulary and avid ingredient-label reading. Eating out, once you're brave enough to try it, involves being that annoying person who causes the waiter to run back and talk to the cook three different times asking questions about how the food is prepared. But it can be done, and once you get the hang of it, it's really not that hard. In fact, as I've mentioned before in this blog, not only do I not feel deprived, but I've never eaten healthier or enjoyed food more than in this past year. Yes, it is very possible to eat well and allergy free!
Or to avoid food intolerances.
Or gluten free for Celiac's disease.
(I hope I helped to clarify the difference.)
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