The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Saturday, May 27, 2006

Hi Folks:

Here are some updates:


1. After receiving requests from people on gluten-free diets for alternate flours, I've done some experimenting. Your best bet is to use BOB'S RED MILL ALL PURPOSE GF BAKING FLOUR. It is free of all top 8 food allergens, and is also gluten free. It is made from Garbanzo Flour, Potato Starch Tapioca Flour, "Sweet" White Sorghum Flour, and Fava Flour. You may substitute it cup for cup in my recipes. For example if a recipe calls for 1 cup barley flour, and 1 cup oat flour, then substitute 2 cups of Bob's Red Mill All Purpose GF Baking Flour. It makes for very tasty muffins, etc. Pancakes come out a little thinner, more like crepes, due to the lack of gluten (which helps baked-goods rise), but they're still tasty. I have yet to make a cake with this flour, and will update once I've done so.

CORN FLAKES (and other flakes)

2. In response to an anonymous question in comments, I have used many types of Corn Flakes in making cornflake crumbs for recipes like the Breaded Chicken Cutlets. Health Valley, Arrowhead Mills, Erewon, Nature's Path. But, as with all other labeling as of January 2006, many labels now list the potential of traces of allergens that were never listed before. So brands like "Health Valley" may contain trace elements of allergens.

Arrowhead Mills Organic Corn Flakes do not list any potential allergenic ingredients, and thus seem like the safest bet (I haven't checked Erewon Flakes yet, they may be fine too). Arrowhead Mills Organic Corn Flakes are made from Organic Corn Grits, Organic Fruit Juice Concentrate, Organic Corn Bran Flour, Sea Salt, Ascorbic Acid (vit C) and Natural Vitamin E. Hope that's helpful! And as always, if you have any concerns, contact Arrowhead Mills directly.
p.s. If you wish to use their Organic Amaranth Flakes or Organic Oat Bran Flakes in a recipe that calls for cornflakes, they will work just fine. I use them all interchangebly. For example, I often use Oat Bran Flakes when making the Spaghetti with Turkey Meatballs.


3. I received a tip off from a very helpful mom that Healthy Times Vanilla Teething Biscuits have changed their recipe. When I recommended them in my book, they were made with Barley Flour. They've since changed the recipe and now contain Wheat Flour. YET ANOTHER REMINDER TO ALWAYS READ LABELS BECAUSE EVEN THE "SAFE" FOODS SOMETIMES CHANGE THEIR INGREDIENTS!!!!!!!

Have a great Memorial Day Weekend! Hope you're all grilling up a storm.




  • At 6:45 PM, Blogger Nancy said…

    Dear Cybele,

    I asked my Father about his claim about peanuts and corn cross-pollination.
    Forgive me if I am confusing. I'm not a scientist. I'll try to restate what he offered...

    Have you heard of Starlink corn? In the email I sent to you, there was a list of things that scientists insert into crops to make them "better". Most are derived from bacteria. One specific thing that was inserted into corn by Starlink was Cry9c.
    Cy9c was licensed by the EPA only to be used in feed corn. Some people showed up with food allergies after, consistently,eating yellow corn products (tortillas. corn chips, taco shells). They somehow figured out that all the corn products ingested had Cry9c in them. Its protein DNA structure (?) was similar to peanuts as were some of the reactions similar to peanut allergies.
    Scientist funded by a company (an interested party) claimed that the affected people had all had reactions to things other than the corn (even though the corn products were the only common denominator).
    The USDA pointed out that all corn is, in common practice, comingled after harvest. Even though the allergies were "disproven", all products found to have Cry9c in them were recalled.

    A year later, Cry9c DNA was found in White Corn Chips.

    The presence of Cry9c in white corn products illustrates how difficult it is to keep gm crops from spreading. White corn is grown and distributed separately from yellow corn and there are no gm white corn varieties. It has proven impossible to prevent comingling of conventional and modified, as well as white and yellow corn. The mixing, they said, could happen at processing plants, during transport and through cross-pollination in fields.


    P.S. With the Memorial Day holiday, I was reminded how hard it is to have food allergies when families come to visit and expect things like potato salad, ice cream,...etc. Cybele, have you ever considered writing a "for the holidays" cookbook?

  • At 8:54 AM, Anonymous adrienne said…

    hi cybele

    are you really moving to california? how old are your sons? im just wondering because im a big fan of yours :D

  • At 4:06 PM, Anonymous Anonymous said…

    hi cybele

    i second the idea of a food allergy holiday cookbook. holidays are hard.

    cybele, would you mind sharing what you and your son ate for memorial day? did you have family and friends over? if so, what did you make for them?

  • At 9:18 PM, Anonymous Adrienne said…

    Hey, another Adrienne and in California too!

    ;) Adrienne in Irvine

  • At 1:37 PM, Blogger ByTheBay said…

    I happen to think that Bob's Red Mill general purpose flour is awful. I hate the aftertaste. Funny how everyones' taste buds vary. I prefer to make my own all-purpose mix from brown rice flour, potato starch and tapioca flour (sometimes also sorghum flour). But I do know some people who like Bob's mixes.

    A food allergy holiday cookbook would be fantastic!

    -Isaiah of Gluten-Free By The Bay


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