After starting my elimination diet a year ago ( for the second time, but this time for longer..), I thought I might starve. I had completed an elimination diet before for 8 weeks. I thought I really would waste away after eating turkey and lettuce and relish with a side of potato chips for most meals. This time, I started out close to the same way. But, after a much needed present of gluten free flour, a couple new cookbooks, and a little shopping and research, I managed to find things that worked for me and I didn’t starve so much!

I have EOE.. this is a little known disease that affects the esophagus. In basic terms, it is an allergic reaction in the esophagus. I have an elimination diet so that I can see what triggers might be causing these reactions in my esophagus.

Anyway…I started out eliminating gluten, dairy(I’m allergic, eggs, pork(I’m allergic), soy, all nuts(except coconut), fish and shellfish. Most people think I might have been eating just air to survive;) But surprisingly, after a bit of emotion, I figured it out. Right now I am off of gluten, dairy, pork, soy, and all nuts(except coconut).

I’m a busy Mom of 6, so I still cook for them ‘normally’ and also cook for me. Most dishes I make, I make so that all can eat..including me. But I have my treats on hand when temptation arises so I don’t goof up…because with kids ranging from the ages of 4 to 17 you can imagine we still have pizza and ice-cream around!

So here’s your first help, my favorite recipe for pumpkin bread(my only one..) seen in the picture above. I promise it’s not yucky! If you are off eggs,you can use the Energy brand of egg replacer. I love to use the gluten free flour mix I make myself from the cooking book ‘Cooking With Isaiah’, it is soo good! It is worth buying to get even just the recipe for the flour mix!

So new tips, use Energy Egg Replacer( I found it works well for cooking when I couldn’t have eggs) and buy the cookbook Cooking With Isaiah to get the best flour mix:) If you are high altitude add another 1/4 cup or so of flour. I use earth balance soy free ‘butter’ to grease the pans with…

Happy Cooking! Hope it turns out well!

Emily’s gluten /milk free pumpkin bread

3 eggs

2 cups pumpkin

3/4 c canola oil

1/2 c water

Add:

2 1/4 c sugar

1 1/2 tsp baking soda

1 1/4 tsp salt

3/4 tsp nutmeg

1 tsp cinnamon(generous)

1/2 tsp ginger

Then add:

2 1/2 cups(generous) gluten free flour mix (I use from the book Cooking With Isaiah)

Generously grease 3 bread pans with earth balance milk/soy free ‘butter’, and divide the dough in the three pans. It will be about 1 inch or so thick.

Cook 375 degrees until springy to the touch in the middle and it smells just right in the kitchen:)