Another Dairy Allergy Child ~ ARRGH!

I know…it’s easy right?

Already got one what’s the big deal?

The problem is…

This one is just 4 months old and formula (milk) is ALL he can eat. And no, breastfeeding is not an option at this point, wish it was because that would be an easy fix.

Formula is very expensive to begin with (and all of them are made with corn syrup, really healthy, don’t you think?) and now having to buy an allergy-free one–YIKES!

We tried the typical hypoallergenic store brands…still not helping, in fact one of them made him worse than the milk based formula.

So, we have to use a truly allergy free formula at an average of $30 for a 14 oz. can. That is used up in roughly 3 days!

Thank goodness we are cloth diaper fans…otherwise we’d need a full time job just to pay for them both!

Not good on the budget and especially not good on very little income, which is where we are right at the moment thanks to the current economic crisis…so the plan?


Well, that is a different plan than finding a wonderful mama willing to give me a deal on her left over unopened cases on Craigslist. Which I did find and what we bought will tie us over for a while.

The Plan:

To Make My Own Allergy-Free Formula

I’ve been doing some research and I will be working with our pediatrician this next few weeks to create a good, alternative, homemade, diary-free formula.

Will it be less expensive?

Not sure.

But I will know what’s in it. AND less expensive or not it won’t be based on corn syrup and that is priceless!

Hmm, wasn’t there some contest about that priceless credit card thing? I know, getting sidetracked…but I should look and see if it’s still out there. Maybe that will pay for formula and diapers. Oh, yeah, using cloth…already have…although, I’d love more. Side-tracked.

After talking with the Dr. tonight I think we might be able to do it! It will not based on goat’s milk, although that is a nice option, isn’t usually a good one for a true dairy protein allergy.

I’ll keep you updated on our progress.

Until next time,


Dairy-Free Chocolate Pudding

I was looking for something special to have for dessert tonight after being reminded by Little Miss that we purchased a set of “ice cream dishes from a flea market, forEVer ago” and have never used them.

“We should use them,” she said.

Honestly, she’s right. We got these beautiful dishes for a steal probably 2 years ago because I had the bright idea that serving everyday things in containers like these can turn any meal or snack into something special.

This afternoon I decided to try my hand at chocolate pudding, dairy-free style. I searched the internet for recipes and then after checking out a few decided to come up with something by combining several recipes together.

Here’s my concoction with a few detailed directions:

Dairy-Free Chocolate Pudding

2-3 tablespoons cornstarch mixed in 2 tablespoons of cold water until smooth.
¼ teaspoon gluten free vanilla
1 ½ cup coconut milk (rice, soy or even almond would work)

Directions: Combine cornstarch, vanilla and milk into a medium saucepan.

⅓ cup sucanat
¼ cup unsweetened cocoa powder

Directions: Mix the dry ingredients in a bowl and pour about half of the wet ingredients into the bowl and whisk quickly until smooth. Pour chocolate mixture into the saucepan and combine. Place saucepan over medium heat and stir consistently until thickens. Allow to cool slightly, pour into bowls and refrigerate several hours before serving.

The simplest directions to give you would be to combine all the ingredients into a saucepan, cook over medium heat until thickens. I hope it is helpful to have a more detailed directions to keep he pudding from being lumpy. Most of the recipe reviews I saw complained about lumpy puddings, but I think that is because most people do not know (1) how to handle cornstarch and (2) how to handle cocoa powder. Both of these ingredients lump when added to wet ingredients especially when warm. Hope these directions make sense and help.

By the way, it turned out really well. For a dairy lover, it was good!


Until next time,

Depression Era Cake

An e-mail from a reader arrived a bit ago saying,

We made this Depression Era Wacky Cake last year for a birthday. We used the orange juice version.

It turned out nice. We iced it with an icing made from powdered sugar and rice milk. We’ll probably make one again for a birthday cake for Jesus.
~ Amy

Thank you Amy for sharing this recipe with us. It really does look like a great cake to make. It’s also nice to know that the substitutions worked well too!

Until next time,

Bob’s Red Mill Gluten Free Shortbread {Review}

So, can you guess that I also got a couple of packages of Bob’s Gluten-free Shortbread to test and review too? The box that arrived last summer had four packages in it. Two of each item.



It’s the cookie with only a few ingredients and one of the main one is BUTTER!

Butter holds this recipe together. Butter gives the shortbread most of it’s flavor.

Since we are dairy-free as well as gluten-free I needed to replace real butter with an alternative.

That’s the biggest problem I have run into so far. In fact, I’ve only made one of the two packages. I am going to try another substitute for the butter next time and I might have something else to offer to you, but in the meantime, let me tell you about what I did and what I think. To start with I used Earth’s Balance.


The recipe turned out well, but I must warn that it will be better if the pan you use is smaller than required. The edges ended up a bit thin in some areas and in order for the shortbread to hold well and not be hard and crumbly it needs to be much thicker than I normally would make it. Maybe you already make nice thick shortbread and that won’t be a problem.

Also, the shortbread didn’t brown as nicely as it would if using real butter, but over all, their recipe was great. The flavor was nice–even with a dairy free alternative. And in spite of being gluten-free the texture was great. The one nice advantage to shortbread is that it is supposed to be dense. Even it’s wheat version is dense. Which would make it a great item to bring to a potluck. If you are able to use dairy and made it with real butter I’m guessing that most people won’t know the difference.


I would definitely buy a few packages to keep on hand for a quick last minute cookie need. Hope this helps.

Until next time,

Honey Shortbread on Foodista

Disclaimer: I hate these, but feel it is necessary to include them at this point…I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Gluten-Free Cornbread

Well, we are headed into winter, time for stews, soups and chili. I am trying my hand at cornbread. I have a lot of cornmeal and would love to perfect a recipe. Little Miss came in from playing outside to join me in the experiment.

IMG_9250Little Miss in her new apron ready to help

So here’s what I ended up doing tonight. I decided to take a basic recipe from Betty Crocker and make it dairy and gluten-free. I changed out the wheat flour for rice flour, the regular milk with rice milk and used sucanat instead of regular sugar. I made it the traditional way by pouring it into a hot cast iron pan and then baking it in the pan even though the directions were different than that.

The entire family was surprised with how well it worked out. It was nice and brown and sweet. With melted Earth’s Balance on top it was perfect to go with our soup tonight.

I did use an egg, just so you know. I will try it next time without an egg and see what happens, since I shouldn’t use them, but I was desperate for something to turn out tonight! So, I’ll keep you updated on that one. It’s so hard to bake without eggs. Nothing turns out well without them. Well, almost nothing.


Gluten-Free Cornbread

1 cup rice milk
1 egg
¼ cup Earth’s Balance stick melted
1¼ cup corn meal (I used Bob’s Red Mill since we were sent a ton from them)
1 cup rice flour (normally the recipe calls for regular flour)
½ cup sucanat (called for regular sugar)
1 tablespoon baking powder
1 teaspoon of salt

Beat together the milk, “butter”, and egg in a large bowl. Stir the remaining ingredients all at once until flour is moistened (batter will be lumpy). Pour batter into a hot cast iron griddle that has been greased with shortening. Bake for 20 minute at 400 until toothpick comes out clean. I used a small pan so it was done early at about 15 mins.

IMG_9252In the pan on the stove sizzlin’ the bottom before baking! Mmm, mmm.

I never took an after photo, shame it looked so nice! I’ll have to be sure to do that next time around.

Until next time,