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the allergic boy in my life

I started this blog because my son has multiple severe food allergies to; egg, milk, peanuts, tree nuts, potato and he was allergic to soya until recently but outgrew that. The recipes here will continue to be soya free for those who found this site hoping for soya free, I feel it would be unfair to change that.

You can also find me over at Facebook, Twitter and Pinterest under the name “i bake without” ….kept it simple for you! If you have any questions or comments then please feel free to do so using the form below;

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16 thoughts on “About

  1. I completely can relate. Tree nut allergies here from early on. Soy, egg and poultry grew out of/ Dust mites, shellfish (tho we don’t eat it we tested for it), kiwi among others like dust mites, seasonal allergies. I feel you especially when you got a little one but my son is now almost 19 in college and he lives a pretty normal life. If anything the allergies made us eat very healthy, organic when possible.

  2. wow will need to read this more thoroughly later, my grandson is allergic to egg, nuts, dairy, kiwi and strawberries and intolerant to wheat, gluten, and a few others. nice to see recipes for cakes etc that are different to what we usually make. will need to look for flax as an egg replacer as we usually use mashed banana. will send my daughter a link here as well.

  3. Hi, just found your blog through ‘Red Ted’ it’s great to find other people going through similar problems to us (well not great, but you know what I mean). I started 2 blogs a few months ago – Beetlebirdhare for photos and crafty stuff and Banana = Egg to eventually print off for my son as his own personal recipe book. He has lots of allergies (dairy, egg, nuts, soya, maize, oats, barley, sunflower oil, oily fish) asthma too. I would love your opinion on my foody blog, I’m gradually working through my recipe book!

  4. haha no comment on that one! 😉 If you ever decide to I personally prefer facebook as it’s a nicer way to interact with like minded people!

  5. Hello Bev, just thought I’d mention that when I make a vanilla sponge cake, I use equal parts oil, water and orange juice as the egg replacement and it works a treat! 150 mls oil, 150 mls water and 150 mls orange juice are the right amounts for an 8 inch cake, or 24 cupcakes 🙂 The other ingredients for the cake/s are 12 oz flour (either sponge or gluten free), 1 teaspoons bicarbonate of soda or baking powder, 8 oz caster sugar and 1 1/2 teaspoons vanilla extract. Simply mix everything together and pour into tins or cupcake cases and bake at 200 oC or Gas mark 6 for about 12-15 mins. Just thought I’d share in case that interests anyone xxx

  6. I love your blog and would love to send your son some treats on us as they all conform to your restrictions. If possible, we would love to be added as a link on your blog if you like the treats. Please just send me your address if interested.

    Baking you happy,

    Jon Lubert

  7. I found your blog while searching for chocolate concrete, as a colleague raved about it and I’d never heard of it! My mouth is now watering. Lucky I found you, as I’m currently going through an exploration period of what I’m intolerant too. Oh and we have the same blog layout 😉

  8. Hi Anne! Make some for your colleague and don’t tell her it’s “free from” she will never know! 😉 Bev x

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