Some of you may not be aware, but I have terrible food allergies that actually made me very sick in an unexplained way for several years before I figured it out 4.5 years ago. It was quite a journey with some crazy symptoms (not what you’d guess) so I’m thrilled to be healthy again and to put that chapter of my life to bed.
Of course, being healthy requires me to avoid the foods that I am allergic to – corn, soy and gluten. Believe me, it’s well worth the effort.
The most common question I get regarding my food allergies is what CAN I eat? I mean, between corn, soy and gluten, the list of what I can eat can’t be long, right? Those three things are some of the most common ingredients in food today.
I read ingredient labels very carefully. Between my three allergies, they can fall under over 500 aliases/ derivatives or chemical names (it’s very tricky). So, it takes a lot of effort to make sure what I do eat is safe.
The short answer is this – I CAN eat anything I make from scratch! That way I know what is in it. I can customize MOST recipes to suit my needs. Even cookies!
Today, I’m sharing a cookie recipe that I use often on The Small Things Blog ! She’s doing a virtual cookie exchange. This is my very first cookie recipe post!
These cookies are gluten free cookies (also corn and soy free). But, you can easily trade out the crazy rice flour for regular flour and enjoy them with gluten.
I use very specific items that meet my allergy requirements, so check the post out to see what those are as well as to learn a tiny bit more about why I eat this way!
Enjoy! Hop on over there to get my recipe!