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Jun 24, 2012 02:56 PM

Calling All Dynamic Allergy-Friendly Bakers!

Hello, hello! I have a bit of a predicament. After almost two years of worsening autoimmune issues, a holistic doctor did various testing (although I'm still a little leery about all of this) and found a boatload of things.

I'm "sensitive" to all types and forms of sugars, alternative or unrefined (except pure Stevia), I don't have much insulin (requires low glycemic diet), and I have various food sensitivities, so I have to avoid a lot of different things like casein, yeast, soy, eggs, and more.

I'm not new to the allergy-friendly baking world, but this combo of things has thrown me for a loop. Unfortunately, I'm severely underweight (in 0 percentile for my age group) and sugar used to be my easy calories.

I have a wicked sweet tooth I haven't been able to satisfy with no sugar except stevia and some fruits (apples, pears, grapes, berries, no dried), only whole grain, and vegan ingredients.

I've tried half a dozen recipes that I've had to edit to meet criteria, and of course they flopped. Too much liquid it seems... The best sweetness comes from a combo of stevia and pureed fruit, but I haven't nailed down how to scale back the liquid in the recipe enough to keep the end product from being waterlogged mess.

So I'm curious if anyone knows the ends and outs of :

Vegan Baking, Sugar-Free Baking, Low-Glycemic Baking, and Soy-free Baking all wrapped up in a neat little ball?

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  1. This is a tough one -- sorry about all your intolerances. I don't have a definitive answer for you, just a couple hints which may or may not apply to you. On sugar, the best solutions for me are bananas, dates, and (tiny amounts of) xylitol. You may not be able to have any of those. If you can, try Nikki's Healthy Cookies at Lara Bars are nut and date based -- there are a variety of raw recipes in this vane using dates. Fats in my repertoire I've had most luck with are coconut oil and olive oil. Elana Amsterdam's Gluten-Free Almond Flour cookbook (and her website have low glycemic, almond flour-based recipes, but you would need a good egg substitute. I haven't tried any with flaxseed or Ener-G, so I don't know how they would work. The almond flour is caloric, so that should be a benefit for you.Torturous as it might be, it actually helps to cut out the sugar completely for 30 days -- your craving may lessen overtime.

    2 Replies
    1. re: maxie

      Thanks so much for the info!

      Yeah :/ I can't have any of the alternative sugars like xylitol or z-sweet and bananas are high-glycemic. I can't have coconut either which makes me pull my hair out because coconut oil was the only oil my stomach seemed to like, go fig. Negatory on the dried fruits like dates too.

      Ground flax is a great egg substitute, I can't use ener-g because potato came up as a sensitivity too x_x

      I'd be afraid to cut out fruits (which would make 0 sugar in any form) because it might make me lose even more weight, since I've been eating a servings of fruit a day whenever I get cravings for all those wonderful cookies, cakes, and jellies of the past.

      Again, thanks for the input! If I can get anything to get these culinary cogs turning, I'm incredibly grateful.

      1. re: Sprue

        Good luck to you. Maybe you can aquire a craving for nuts instead. It is my curse!

    2. Have you considered a healing protocol like the GAPS diet to get over the allergies/intolerances?

      1 Reply
      1. re: weezieduzzit

        This particular plan I'm following is supposed to be like a special-tailored diet and supplement combo to heal my intestines and reverse various damages I've amassed over the while I've been sick. I'd be lying if I said I wasn't skeptical, vitamins and food are supposed to heal all of this? Haha

        Using results from hormone testing, allergy testing (, and various other forms of testing, I have an irritatingly specific diet plan I have to follow for awhile to give my guts time to heal.

        After a bout of particularly severe worsening symptoms these past weeks, I was able to get in touch with a doctor and a nutritionist today who will write recipes that fit my special plan well :) I'm always open to new ideas though.