The Conclusion: Since I am home-schooled, drawing and photography is great school. Much practice, practice.
The gluten - most of my siblings and I have issues with gluten. After we discovered our intolerances (in the beginning of 2009), my grandma and cousins also realized gluten affecting them. It is actually not hard to eat gluten-free, contrary to popular reaction.
The dairy - my little 6 year old brother (who has Down Syndrome) is the one most affected in our family by the cow dairy. Why I say cow dairy? Well, he handles the goat milk completely fine (that's why we have milk goats!) - he can eat all the goat milk and goat milk products we make - yogurt, cheeses, butter, etc. We have tried sheep milk - not so well. The reaction (choking episodes that are horrible when he eats it, and a rash when it is just in the house) - the sheep and cow both affect him severely.
My oldest brother has the corn allergy. We first found that he reacted to gluten (his legs would hurt really bad; he felt like he was dragging), then corn. His symptoms would improve when we removed an allergen, but they kept coming back. He finally tried going on the GAPS diet in the June of 2011 - he now feels the best he ever has! It really helped him. Me and my dad also went on the diet, and feel better too.
The Conclusion: My oldest brother would be happy following at least the general outline of the GAPS diet his whole life. Most of the rest in the family still follow a gluten-free diet, and of course, my little brother stays away from dairy (cow and sheep) and gluten for now.
The main thing I remember making with gluten was oatmeal cookies. I don't know why, but I was after a good oatmeal cookie recipe. My family can tell you how those dairy-free gluten-full cookies were. I tried recipes upon recipes. Problem: I used oil 1-to-1 instead of butter. Now? Easy. Solution: lard (or shortening). You may say, "eeeeww . . . lard?" - I use it just like shortening and butter. It works for me. The thing is, no gluten is needed to make the perfect oatmeal cookies. No flour needed to make great oatmeal cookies. The recipe? Click here. And you can use oil - for some reason they are not greasy like my first oatmeal cookies.
The "problem" with gluten-free baking is . . . it's gluten-free. Gluten makes things rise. Gluten holds things together. Gluten is smooth, airy. Rice flour on the other hand, does not rise on it's own. Most of the time it is "grainy". You just have to experiment, tweak and add different things, and it does eventually work.
Dairy-free baking is not hard either. But you want to make cheesecake? Well, there are so many substitutes out there. For us it is especially easy, because we can make everything from goat milk (yep, even cream cheese!).
The Conclusion: If you like to bake, and want to bake allergy-free, you have to just keep at it until you get success - otherwise you won't get anywhere. Though I am not an expert at all and have not been baking that long, from the little knowledge I have I may be able to help with your baking problems. Feel free to email me - h2 (at) gotdownsyndrome (dot) net .
The most important thing in this life is doing everything to the glory of God (the God of the Bible). The only Faith we have found to be true to the Bible can be found here.
The Conclusion: "..........of the whole matter: Fear God and keep His commandments, For this is man’s all." - Ecclesiastes 12:13
I hope you find my blog helpful! Feel free to leave comments, and I'm always open to suggestions.