Does the co-op have GF cookies? I need to check that out! I am pretty clueless still as I've only been GF for about 9 months (and not very seriously until a month ago), and I haven't explored baking at all. I am unaware of any gluten-free bakeries near here. I generally concentrate on foods that never had any gluten in the first place. I will look for some recipes, maybe something in a custard? Or possibly an almond meal-crust pie? I do eat a fair amount of Whole Foods' meringues and almond macarons. I've never used the Bob's Red Mill GF flour, but it's their cornbread mix that I like (I have made it once, 2 weeks ago). As for crepes, so long as there is a bowl of bacon ice cream for me I will be more than satisfied with that. :-D
I forgot that when giving the allergy rundown for actual foodies I get to be *specific*. Awesome. Yes, I'm allergic to the entire alium family, but to a lesser degree than onions. The theory is that I'm allergic to the sulfur in aliums rather than the plants themselves, and onions soak up more sulfur from the soil than their relatives. I avoid all of them, but onions cause the worst reaction (in this order: red onion, white, yellow, green), and the closer any of them are to raw the worse it is. I can tolerate onion and garlic powder, and pieces can be used in food so long as I don't ingest them. This means that stock made with onions is fine but anything with pureed onions is not.
My sensitivity to brassicacae is high, sadly--I am at the high end of the scale even for a supertaster (it is a crappy superpower). I'd be happy to see your salad ideas, but I do basically loathe all cabbage. Just not anywhere near as much as I hate brussel sprouts.
All this said, it is not at all necessary that I be able to eat everything anyone makes/brings--just some things! And I will bring at least one thing that is safe for me as well as tasty for everyone else. Oh, and I have a really nice toaster/convection oven that I use instead of the full-size stove since my roommate has been refusing to get it repaired. I can fit a full-size frozen pizza in it but nothing very tall, so sometimes its size limits my options.
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Date: 2012-11-14 10:10 pm (UTC)I forgot that when giving the allergy rundown for actual foodies I get to be *specific*. Awesome. Yes, I'm allergic to the entire alium family, but to a lesser degree than onions. The theory is that I'm allergic to the sulfur in aliums rather than the plants themselves, and onions soak up more sulfur from the soil than their relatives. I avoid all of them, but onions cause the worst reaction (in this order: red onion, white, yellow, green), and the closer any of them are to raw the worse it is. I can tolerate onion and garlic powder, and pieces can be used in food so long as I don't ingest them. This means that stock made with onions is fine but anything with pureed onions is not.
My sensitivity to brassicacae is high, sadly--I am at the high end of the scale even for a supertaster (it is a crappy superpower). I'd be happy to see your salad ideas, but I do basically loathe all cabbage. Just not anywhere near as much as I hate brussel sprouts.
All this said, it is not at all necessary that I be able to eat everything anyone makes/brings--just some things! And I will bring at least one thing that is safe for me as well as tasty for everyone else. Oh, and I have a really nice toaster/convection oven that I use instead of the full-size stove since my roommate has been refusing to get it repaired. I can fit a full-size frozen pizza in it but nothing very tall, so sometimes its size limits my options.