You Say Tomato, I Say Faux-mato!
Oct. 5th, 2010 02:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
herlander_refugee in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI am allergic to the bulk of the nightshade family. Yes, I went into official mourning for potatoes and tomatoes.
But for some of my tomato cookery, I have a solution to tomato sauce! I can make passable red spaghetti sauce, or lasagna now without tomatoes. It is also non-dairy and gluten free.
Any other allergic sorts interested?
A few other solutions I will share on request:
(1) a yummy mash of white sweet potatoes and rutabagas so I can get my share of "potatoes" and giblet gravy in the holidays.
(2) Millet bread - a passible grainy almost corn bread for those who cannot endure corn products.
(3) An egg free chocolate cake.
I don't want to burden the group if there is no interest; still feeling my way here!
But for some of my tomato cookery, I have a solution to tomato sauce! I can make passable red spaghetti sauce, or lasagna now without tomatoes. It is also non-dairy and gluten free.
Any other allergic sorts interested?
A few other solutions I will share on request:
(1) a yummy mash of white sweet potatoes and rutabagas so I can get my share of "potatoes" and giblet gravy in the holidays.
(2) Millet bread - a passible grainy almost corn bread for those who cannot endure corn products.
(3) An egg free chocolate cake.
I don't want to burden the group if there is no interest; still feeling my way here!
no subject
on 2010-10-06 04:55 pm (UTC)I have made both gluten free when I had guests with issues. The gluten free millet bread is VERY soft indeed, but tastes perfectly splendid. And using brown rice flour as part of the gluten free mixture actually adds to the slightly grainy "cornbread" texture.