Cheese Allergy Suggestions

[Vanessa]

I am allergic to wheat. My suggestion is call the person and ask her since she could have a gluten intolerance and also if she is allergic to cheese she might not be to other dairy products. Run the menu by her since she might be able to guide you.
You can cook all kinds of things without wheat. For bread you could make cornbread (without flour)or go to the health store they have gluten free mixes (which therefore have no wheat) you can use for a cake, or bread or even brownies. You can also pick a box of Pam's gluten free cookies.
With allergies the best approach is to ask.

[mlou]

Definitely a trip to the health food store! Wheat free & dairy free are very big right now and there are a multitude of products & mixes to choose from. A line called Gluten Free Pantry makes very high quality products, many people buy the just because they are so good-they have many deserts and breads.

[gobluem82]

My husband's business client is coming over for dinner this week. His wife is allergic to cheese and wheat. Is is possible to be allergic to cheese without being allergic to other dairy products? Also, does anyone have any ideas for cheese-, wheat-, and possibly dairy-free desserts? Their kids are coming, so any dishes should be kid-friendly.

Thanks!
Alicia

[Leanne]

Sorbets don't have dairy in them. I think it's sorbet - I was alergic to milk as a kid & there was one group of "ice cream" that I could eat b/c there was no milk in it. You could have sprinkles or something for the kids. Maybe fancy wafers to add to it for those who aren't alergic to wheat. You may also be able to get away with a soy product substitute in a recipe. Also maybe some sort of cookie that doesn't have wheat or milk, I guess or butter? I was thinking an oatmeal cookie - but I don't know how you'll get around the butter. Fresh berries would be good with the sorbet too perhaps. Or a fresh berry sauce - kids might be more inclined to it than the whole berries.

As far as your alergy question goes - I was alergic to milk, but I could eat cheese & butter. I could also eat bread, cake, etc that was made with milk & butter. But I was alergic to p-nuts & couldn't eat p-nut butter. Alergic to tomatoes & couldn't eat ketchup or spaghetti sauce, etc. Who knows - alergies are odd things. You may just need to ask her specifically.

[This message has been edited by Leanne (edited 02-05-2001).]

[tovie]

Here's a couple gluten-free dessert recipes. I might suggest not trying recipes that call for alternate flours unless you have time for testing beforehand. Although my friend who has the wheat allergy sometimes disagrees with me, I find that it's sometimes debatable whether the finished product is edible (bg) I've found that recipes that aren't meant to have flour in them (like cookies or cake that use ground nuts) usually turn out better than ones that are an attempt to make an existing recipe gluten free.

This first one, the peanut butter cookies, I've made and it would probably go over well with kids. Especially if you add a cup of chocolate chips to the batter, which is what I did (or press choc kisses into them when you remove them from the oven, which is what I intended to do but I forgot to buy the kisses)

Flourless Peanute Butter Cookies

1 cup peanut butter
1 cup white sugar
1 egg

Preheat oven to 350 degrees. Combine ingredients and drop by teaspoonfuls onto cookie sheet. Bake for 8 minutes. Let cool.
Makes 1 dozen.


Gluten-Free Layer Bars

7 oz flaked coconut
1 cup butterscotch chips
8 oz unsalted peanuts
1/2 cup sliced almonds
1 (14 oz) can sweetened condensed milk

Preheat oven to 350 degrees. Grease 9x13 pan. Spread 2/3's of coconut on botton of pan. Sprinkle with butterscotch morsels, choc chips and peanuts. Pour sw cond milk over top. Sprinkle with almonds and remaining coconut. Bake for 20 minutes. Cool and cut into squares.


Walnut Bars

1 cup sugar
1 lb ground walnuts
1 Tbs orange zest
1 Tbs orange juice
3 egg whites
2 cups confectioner's sugar

Combine sugar, walnuts, orange zest and orange juice and 2 egg whites. Sprinkle a smooth surface with sugar (to keep it from sticking) and shape paste into a long rectangle, about 16x4 inches. Make frosting by mixing remaining egg white with confectioner's sugar to make a paste that is easily spread. Spread over rectangle. Cut into 1x2 inch bars and place on ungreased cookie sheet bake at 200 degrees for about 35 mintues, until frosting is hard.


Tovie