Gluten-Free Dairy-Free Food Allergy Recipes
Gluten-Free Dairy-Free Recipes? Yes! These are the recipes I am going to be posting most. Here’s why. (Skip to the end for some mouth watering Gluten-Free Dairy-Free Recipes)
I haven’t mentioned it on this blog before, but I’ve been dealing with eczema prone skin my entire life. It ranges between unnoticeable, mild annoyance, or total life take over awful. I’ve tried creams, lotions and potions. I have dipped my skin in steroid and non-steroid ointments, diy coconut oil exfoliants and natural manuka honey alternatives. I’ve used epson salt and apple cider vinegar soaks, wet and dry wrapping, and taken daily cold water therapy plunges.
My sensitive dry eczema skin has been at an all time epic terrible this winter. Even with eliminating the few allergens I’ve discovered through allergy and dermatologist patch testing, and maintaining a clean, unprocessed, somewhat modified paleo style diet, I’m finding little relief and healing.
So, to avoid becoming an example of the definition of insanity, it’s time for something new.
A Gluten-Free Dairy-Free Food Allergy Exploration Challenge!
I’ve decided to explore what (if any) foods could potentially be causing my eczema allergies.
We’ll start with the basics, and eliminate common allergens. The most known top 8 allergy producing foods are as follows. Dairy, Eggs, Tree Nuts, Peanuts, Wheat, Shellfish, Fish, and Soy. As a common reaction caused by Dairy & Gluten sensitivities can present as a skin rash, this seems like a good place for me to start.
How difficult will it be to switch to a full time gluten-free and dairy-free diet?⠀⠀⠀⠀⠀
If it provides improvement in my eczema, not difficult at all!
Although, as with any change, I do anticipate that switching to a gluten-free dairy-free diet will yeild a period of adjustment. I do not follow a strict vegan diet. However, I do enjoy working with vegan recipes, and cooking with an array of ingredients. You’ve likely seen many (and will see more) vegan recipes posted on this blog. Cooking vegan recipes, has familiarized me with simple dairy-free swaps.
In baking, coconut oil is a great daily-free 1:1 swap for butter. Swapping cow milk for a dairy-free alternative is an easy fix. Most Groceries offer a large variety of easily accessible dairy-free milks. Soy, Almond, Flax, Oat, Hemp, Cashew, and coconut milks. I’m thinking about a mixed berry crisp with dairy-free ice cream right now!
Removing gluten from my diet may present as a bit more of a challenge. However, I look forward to working with oat, coconut, almond, and the full spectrum of gluten free flours. Let’s explore all the delicious swaps available for gluten-free bread, tortillas, pancakes and more!
We will need some sort of bread swap. Without bread, what am I going to smash with avocado? Smothered in nut butter and berries? Or top with pesto, egg, and sautéed mushrooms? There will be some GF bread recipes posted here in the future.
I am excited to see what unfolds for this new cooking chapter. Here’s a few tasty gluten-free dairy-free recipes to explore right now!
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