I’m one of those people who nags others to go to the doctor as soon as possible, but rarely go myself. It’s a bad habit that I really need to work on. It’s why it took me a long while to finally visit an allergist for a few persistent issues I’ve been dealing with. They ended up drawing some blood to see if I have any major food allergies.
The test results won’t be back for a bit, but this got me thinking about recipes and resources for people who do have to avoid certain kinds of foods. Here are some of the more excellent food blogs I came across during my research:
An excellent selection of dairy and gluten-free recipes.
An extremely thorough selection of recipes that are free from gluten, dairy, eggs, wheat, soy, peanuts, tree nuts, fish, AND shell fish.
Delicious recipes from a mom dealing with eosinophilic esophagitis.
Thoughtful recipes that focus on balancing flavor with dietary restrictions.
Great recommendations and awesome recipes.
Do you have any favorite allergen-free recipe blogs? Please share them in the comments!
Sure, I can eat a handful of honey roasted peanuts now and then, salted cashews are starting to grow on me, and I like my peanut-butter crunchy, but I despise Jordan almonds and think that nuts ruin perfectly good fudge. I hate nuts in stuffing, I hate nuts in trail mix. They’re usually bitter and make my teeth feel weird.
But these Candied Pecans might as well be some illicit drug with how addicted to them I am.
I would go as far as to say that besides for the allergic, these would convert even the most ferocious of nut-haters.
They’re so easy to make and perfect to have on hand for the holidays. I’ve served them for our last three holiday movie parties, and several years ago I even made festive little baggies of them as gifts.
Preheat to 300 degrees and line a large baking tray with wax paper.
Whisk the egg white, vanilla, and water together in a large bowl until its thicker and frothier.
Add in the sugars, cinnamon, and salt, and then mix thoroughly until the pecans are well covered.
Spread evenly over the wax paper-lined baking tray and place in oven for 45 minutes.
Stir the pecans every 15 minutes.
Cool for at least 10 minutes before eating.
Stores well in cookie tins.
You’re doing yourself a disservice if you don’t give them a chance.
Our humble party spread featuring the candied pecans, kettle corn, movie-theater popcorn, hummus and veggies, hot cocoa and fresh whipped cream, eggnog, pomegranate punch, salted caramel cookies, various candies, and a delicious cabbage salad courtesy of my brother and his girlfriend.
Holiday shorts and cartoons before our main feature during our Holiday Movie Party
(With the exception of those Hawaiian sweet rolls, everything on this table is gluten-free).
And to redeem my table decorating skills, here’s what it looked like when I actually served dinner:
I dove into this adventure because a dear, dear friend ended up joining us for turkey day last year and they have a pretty rough time with gluten. I resolved to make sure they could have as yummy a day as the rest of us.
To be clear, gluten-free basically means nothing that might have gluten in it — that’s wheat, barley, rye. It’s in most flours, and it’s often used as a thickening agent in other foods. A LOT of foods, actually.
Going into a gluten-free Thanksgiving had me kind of freaked out, if I’m super honest. I wanted to make absolutely certain that I didn’t accidentally poison my friend. This lead to hours of Googling and researching the bajesus out of all these new recipes I could try out.
In the end, it wasn’t hard. I eventually threw out those new recipes and returned to what I had already been making.
That’s right. A gluten-free Thanksgiving required minimal changes from what I was already doing. Who knew?
Mashed potatoes with cream, cheddar, bacon, and garlic? Gluten-free.
Corn starch instead of flour in the gravy and boom, gluten-free.
Green bean casserole? With a few modifications, it tasted just as good as any other year and BOOM — gluten-free. Just swap out the french fried onions for something homemade: slice up a medium onion, dip onion slices in buttermilk, then shake off and place in a zip-loc bag with gluten-free Bisquick, salt, and pepper. Shake to cover and then put those onions in the deep fryer. They’re done when they are golden and crispy and work great in the recipe below.
The amazing corn casserole that Adam brings? Swap out one ingredient and it’s delicious (as usual) AND gluten-free.
The gluten-free stuffing mix we bought from the neighborhood market was delicious. I expected it to be a little off-putting or weird, but it turns out that gluten-free products have come a long, long way.
Pie was probably the biggest challenge, and it still ended up being pretty easy. All it required was picking up a few gluten-free shells to fill with our normal pie choices.
To save time, we admittedly also just picked up a pre-cooked turkey, splurging on one from Whole Foods. That was an amazing choice and freed up time to focus on making and cooking the tasty side dishes.
If you need to put on your own gluten-free turkey day, don’t be intimidated. It’s easier than you might think — just double check your canned goods and broths to make sure they’re gluten-free, too.
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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