The amount of people suffering from food allergies and sensitivities is enormous. Thankfully, the food service industry has come a long way in making it easier for the consumer to find and prepare worry-free foods. I am hopeful that a universal symbol similar to the ones on many food labels will also guide hungry food-challenged people on their quest to seek a restaurant when eating out. A simple and helpful sticker on their door and website will help food allergy sufferers in their decision of whether to eat at an establishment or look elsewhere. Perhaps one of these symbols could be displayed in the entrance of a restaurant so the guesswork and anxiety is removed for the benefit of everyone:
It would be a relief to be able to sit down at the table and not have the usual struggle with the waiter about the food ingredients. Although a few restaurants prepare their employees, many don’t. Unfortunately, after dining on a questionable food, GI tract sickness sets in. For some food allergic people, it is a matter of life and death. Swollen airways, wheezing and hives can result in a visit to the ER or worse.
It is therefore imperative that common allergens be listed in plain sight for everyone. Below is an example of how difficult it is to trace allergens. These are a few of the hidden ingredients that must be navigated on a daily basis and are listed on food labels. They all contain milk derivatives:
- Artificial butter or cheese flavor
- casein or caseinates
- Lactalbumin, lactalbumin phosphate
- Lactose, lactoglobulin, lactoferrin
Even normal looking foods have various allergens and must be avoided at all costs if you aren’t sure:
- Au gratin dishes and white sauces
- Baked goods — bread, cookies, crackers, cakes
- Cake mix
- Some cereals
- Chewing gum
- Chocolate and cream candy
- Coffee creamers
- Creamed or scalloped foods
- Malted milk
- Mashed potatoes
- Meats — canned and processed, including cold cuts and deli meats
- Nougat, found in some candy
- Salad dressings
It is extremely difficult to live with a food allergy, and nearly impossible to dine out or even buy groceries. Hours have to be spent reading ingredient labels in order to find an edible food.
My blog has recipes that are completely Dairy Free. I am now adding many Gluten Free recipes as well for my Gluten Free friends. Most recipes are quick and easy.
My goal is to make it a little less difficult for food sensitive people to enjoy the experience of eating. GF and DF isn’t a life sentence. It means Great Food is waiting for you with just a little effort, and it’s all completely worry-free, Delicious and Fabulous!
Orange Chiffon Cake GF DF
Delicious cake that doesn't get soggy with fruit sauces and drizzles.
Adapted from BHG cook book by GourmetMariChef
preheat oven to 325°
- 7 room temperature eggs, separated in 2 different bowls
- 2 c. all-purpose gluten-free flour (I used King Arthur Gluten Free Flour™)
- 1 ¼ c. sugar
- ¾ c. water
- ½ c. canola oil
- 1 tbsp. baking powder
- ¼ tsp. salt
- ¼ tsp. salt
- finely shredded lemon peel from 1 lemon and 1 orange
- 1 tsp. pure vanilla extract
- Mix together flour, baking powder, salt and sugar and make a well in the center of the mixture.
- Add in the wet ingredients and citrus peels and beat on high for 5 minutes. It will be lemony in color.
- Wash the beaters and beat the egg whites in a large bowl until stiff peaks form.
- Pour the lemony batter over the egg whites in a thin stream and fold gently.
- Pour into a greased and floured tube pan.
- Bake 40-60 minutes depending on the pan. It will spring back when touched.
- Remove from the oven and invert.
- While it is slightly warm, loosen from the sides of the pan and remove cake.
- Top with candied orange slices with sauce.