What on earth do I cook for a celiac with lactose allergy as well?
955510
there is a wonderful cookbook called "The Allergy Free Cookbook"  you can very likely get it inexpensively on eBay.  One of my daughters has celiac type allergies and  is allergic to eggs and my other daughter has some opposite allergies on top of that I babysit a child who has completely different food allergies from my two.  This book covers all th major allergies and gives suggestions for substitutions in popular dishes.  This helps me a lot because I never know what to use in place of soething that I cannot use.  \nAlso, check out Namastefoods.com  they sell mixes for breads, pizza crust, muffins, etc that are all wheat, gluten, egg, dairy, potato,corn and soy free.  This is wonerful because my daughter cannot have wheat or corn and many of hte gluten free products I find have cornstarch or corn productsi n them.  The mixes they offer are really good too- you are definitely not giving up taste.\nAnother suggestion I have is The Gluten Free Gourmet books-  she has some great recipes and when you learn what you can substitute for dairy you can really put these recipes to good use.  DOnt be afraid to experiment in the kitchen.\nIf you like soy sauce (a big no no for a GF diet- try Tamari sauce in its place- this is good for chicken or beef stir fry with veggies- very easy to cook and my whole family loves it.\nMarinate some chicken in Tamari and put it on the grill.\nPasta- instead of regular wheat pasta try Tinkyada- it is made with brown rice flour- it has a slightly different texture but tastes great.  We generally use brown rice, brown rice pasta, and potatos as our starch, oyu can cook up any vegetable that is acceptable for her dietary needs and there are tons of ways to season and dress up chicken and beef-  for gravies, use arrowroot and or any of the acceptable GF flours to thicken it up.  \nIt can be very challenging but when you figure out and can focus on what you can use rather than what you cannot- it gets a lot easier\nAnother thing, if eggs are on the no no list, there are some pretty decent egg replacers out there - for baking oyu can even replace 2 eggs with 4 -6 tbsp of flax seed blended with 1 cup of water.\nCoconut milk can be used to replace regular milk in almost any recipe.
591950
Well im assuming these drs are allergy drs or are they reg. drs? I have alot of allergies one includes milk. I just had a baby 7 mths ago and she is not allowed any cows milk till shes one to make sure she is not allergic to it too and that is what my allergist told me to do. If you are breast feeding i would stay away from the dairy to make sure that your baby doesnt get an allergy to dairy as well. Even though i am highly allergic to milk i still eat very little maybe once a week things that have milk in them and it doesnt bother me. When i feel like im having a allergic reaction i just take my meds so that it doesnt get too bad. If you would like a third opinion on it go see an allery speciallist and they can tell you what would be good for you and your baby. Good Luck
249424
As any person with a food allergy, you should be an avid label reader. If whole eggs, powdered egg white or dried egg is added, it should be listed with the ingredients. You should also avoid foods with "vitellin" or "albumin" as they are parts of an egg. Your intolerance for "foods with egg in them" is not unusual. Sometimes small amounts of cooked eggs, especially yolks, are tolerated. But a meal, which combines several foods containing egg, will have an accumulative effect and your mouth will get itchy. Potato salad is one such food. It usually has hard-boiled eggs and mayonnaise as ingredients. I found the following egg-free potato salad and boiled mayonnaise recipe for you.\n\nEGG-FREE POTATO SALAD\n\n    * 2 pounds sliced warm boiled potatoes\n    * 2 TBSP chopped chives\n    * 1/2 cup chopped celery\n    * 1/4 cup grated onion\n    * 1 TBSP cider vinegar\n    * salt and pepper to taste \n\nCombine potatoes, chives, celery, onion, vinegar, salt and pepper. Stir well and chill. Refrigerate while making boiled mayonnaise.\n\nSPECIAL BOILED MAYONNAISE\n\n    * 1/2 TBSP flour\n    * 1/2 tsp. salt\n    * 1/4 tsp. dry mustard\n    * 2 tsp. sugar\n    * 1/4 cup cold water\n    * 3/4 cup boiling water\n    * 2 TBSP lemon juice\n    * 1 TBSP white vinegar\n    * 1/2 cup vegetable oil\n    * salt and pepper to taste \n\nCombine flour, salt, dry mustard and sugar in a saucepan and stir to a smooth paste with the 1/4 cup of cold water. Add the boiling water and cook only until mixture is clear. Remove from heat and cool to lukewarm. Add the lemon juice, vinegar and oil beating constantly. Season with salt and pepper. Pour cooled boiled mayonnaise over potato salad. Makes about 1 3/4 cups.\n\nIn recipes that call for egg, substitute one-half teaspoon of egg-free baking powder for each egg omitted from the recipe. (Calumet Double Acting Baking Powder is egg-free.) Egg is often used as a leavening agent, which helps a cake to rise. The baking powder would create the same effect as the egg. However, in recipes that use eggs for other purposes, the baking powder would not be recommended. For instance, egg is often used to dip foods prior to deep fat frying. In this case of an egg based batter, the egg could be omitted and some baking powder could be used with the flour or batter coating or omitted entirely.\n\nI would not recommend using low cholesterol egg products like "Egg Beaters" for persons with an egg allergy. These products usually contain egg whites.\n\nI would like to suggest three allergy cookbooks. (Most are milk, egg or wheat free).\n\n    * "Cooking for People with Food Allergies", Home and Garden Bulletin No.246, is available from the U.S. Department of Agriculture.\n    * "Quaker Oats Allergy Cookbook" is from Quaker Oats Company, Merchandise Mart Plaza, Chicago, Illinois 60654.\n    * "Special Recipes and Allergy Aids" can be obtained from General Foods, Consumer Center, 250 North Street, White Plains, New York, 10625.\n\n\nCheck out: http://allergies.about.com/cs/eggs/a/aa062899.htm\n\nHere's cookie recipes: http://allergies.about.com/gi/dynamic/offsite.htm?zi=1/XJ&sdn=allergies&zu=http%3A%2F%2Fallrecipes.com%2Fdirectory%2F694.asp
999152
Don't want to seem funny mate, but if your child has that many allergies you should be talking to a nutritionist, because you don't know what half cocked advice you are going to get on here.\nChicken and potatoes seem to avoid them, but not knowing how old the poor little thing is complicates it.\nGo to the doctors and bang on the desk until he sorts summat out\n\nGood Luck mate\n\nChris
815492
Anything with triptiphane in it (not sure if I spelled that correctly, pronounce it just as it's spelled)\nThis would include cheese, turkey, and sorry to say milk.\nI don't like milk much myself, so I drink vanilla soy milk instead.\nYummy!
140914
Use a turkey baster!\nhttp://www.chefsresource.com/turkey-baster.html
1040895
Here is a site with recipes for gluten free diet and other helpful information.\nhttp://www.celiac.com/index.html
1177669
Never a stupid question...smoothies made correctly (fruits, yogurt, low fat milk) etc, are absolutely fine.  Whey powder Isolates added would provide protein that you would need as well. \n\nI wouldn't recommend however, that you remain on a liquid diet for very long (unless this is a medical requirement and you are under a physicians care).\n\nHope this assists somewhat, Good luck\n\nMay I add, that checking with your physician rather than here, might be the better way to go to ensure you aren't doing more harm than good.  Also, I don't know if you are lactose intolerant...so check with your Med pro first.
134899
You may be lactose intolerant.\n\nLactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which is normally produced by the cells that line the small intestine.\n\nFor those who react to very small amounts of lactose or have trouble limiting their intake of foods that contain it, lactase enzymes are available without a prescription to help people digest foods that contain lactose. The tablets are taken with the first bite of dairy food. Lactase enzyme is also available as a liquid. Adding a few drops of the enzyme will convert the lactose in milk or cream, making it more digestible for people with lactose intolerance.\n\nLactose-reduced milk and other products are available at most supermarkets. The milk contains all of the nutrients found in regular milk and remains fresh for about the same length of time, or longer if it is super-pasteurized.
823454
The only dish I can cook is omeletes. I made lots of those for my parents. Once I made an apple salad. It gave my whole family stomach aches because I put too much mayonnaise in. I suffered the most...lol
571626
How about making your own sherbert using citric acid (available in chemists) and icing sugar? \n\nOr you can use those mini marshmallows and cocktail sticks/skewers to construct  something that can bear a load (a paper cup of water or a egg work well but make sure you put newspaper down first!)\n\nHow about dropping sultanas in a glass of lemonade? They'll sink at first, then rise, then sink again etc - can they explain why?\n\nOr use jelly beans and have a blind taste testing and see if they can catch their friends out.\n\nOr just a blind taste test with different things to show how we can tell sweet, salty, sour etc. Just make sure you know about any allergies/religious requirements first.\n\nAny help? These experiments all went down well with our Brownies (Girl Scouts)!
215811
Extra chunky peanut butter on one side and clove honey on the other. Stick pretzels in the middle. Glass of milk, of course. \nIf I am out of honey the only other thing is raspberry preserves.
834278
Hi, I have celiac disease (wheat/gluten allergy) and am allergic to soy. I use Bette Hagmans Cookbooks because although everything is pretty much just gluten free she tells you how to use the recipes by substituting safe ingredients for your child in place of the eggs, and soy. The nuts in all her recipes are optional and she teaches you how to use egg replacer in her recipes. She has many cookbooks out...I have about four and there are still more out there. And her recipes are easy, even for me and I am just starting to learn to cook all these different ways too. Amazon.com is the easiest way to find all her books in one place. Also, a good website is glutensolutions.com, they sell pre-made food and you can check off you son's allergies and it will show you the products that  are safe for him to eat. Also all the ingredients for each item are listed so you can double check for everything as well. Hope this helps!
895967
1 doulble the ingredients ie4 cups baking mix 1 and 1/3 milk 1 cheese 1/2 butter 1/2 tsp garlic powder\n2same amount cheese just 1/3 cheddar 1/3 parmasan and 2/3 *3/4 of milk so 1/2 cup of milk\n3 300 div by 10 is 30 so 30 times the recipe60cups bak mix2/3 times 30 so 20cupsmilk 15 cheese 7and 1/2butter and 7 and 1/2 tsp garlic powder
328956
I would see a nutritionist about this.  I would think their should be a high protein soy formula out there.  I hope he is not allergic to that.  Good luck.  Are you feeding him jarred food yet.  If he really likes your milk you can puree fresh veggies and add your milk to it to give him more calories.  Have you tried that.\n\nI made my son's baby food.  All you have to do is steam the veggies and put them in a food processor to puree.  You can do a lot at one time and freeze them in ice cube trays or baby jars.  You can also use the first years small containers.  The breast milk might make him eat more of it.  Just mix it in.  I hope this helps some.
1022635
ABSOLUTELY!!! The "treatment of choice" for lactose intolerance... is...LACTOSE!!! You NEED to ingest milk sugar to INDUCE the gastrointestinal tract to MAKE LACTASE, the enzyme which "Digests" lactOSE!!! PERIOD!!! That's the bottom line...so many say so much about this topic (not a disease!), but the short and sweet of it (no pun intended!) is that there's no reason for super long-term supplements and aids here (marketing!!!!) , just start small (even at teaspoon amounts!) and gradually build up your "tolerance" over a period of days to weeks....before you know it...you WILL tolerate all forms of dairy (use milk as the inducing agent...easy to measure "doses" of and if you can tolerate milke, other forms of dairy ought to follow!).\nGOOD LUCK!!!!
250817
Depends on your cooking abilities.\nAlso...is he picky?  What dishes does he like?\n\nDon't do something TOO fancy.  You don't want to be freaking out if it doesn't go well.\n\nChicken or seafood alfredo with a nice garlic bread and some wine is good.\nSteak (a beef tenderloin is good meat to start with) and baked potatoes is a good "meat n potatoes" one. \nChicken cordon bleu and roasted potatoes is nice if you are a bit more talented.\n\nSee the site below for some great recipes.