Got food allergies or sensitivities? Here’s help!

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got-food-allergies

I’m excited to announce what we’ll be studying next at GNOWFGLINS. This is our eighth class, by the way.

Eighth!? Where did the time go?

We’ve been at this since February 2010, each year adding two classes and around 40+ video and print lessons to the member area. And so here we are now… about to cover food allergies and sensitivities.

In our Allergy-Free Cooking eCourse, you’ll discover the ins and outs of allergy-free cooking without sacrificing taste or nutrition!

Why I’m Excited

Two reasons I’m really excited to go on this journey of allergy-free cooking with you:

1. You’ve been asking for it.

Seriously, it is the #1 request I’ve gotten for the past year or so. You are faced with food allergies and sensitivities. You’re looking for simple recipes to help you feed your families allergen-free without breaking the bank — and without sacrificing nutrition or taste.

2. I’m personally excited to show you how easy, delicious, and healthy allergy-free cooking can be.

Also cheaper than grocery store alternatives. It’s a win-win-win-win. :) A dozen years ago, my family was first faced with allergies and sensitivities — to gluten, dairy, and eggs. So, yeah, we took the crash course on cooking around allergies. We got through it, and I’m happy to say we still love food, we’re healthier, and we learned a lot. So I’m excited to go on this journey with you!

What We’ll Cover

In this online class (beginning in September), I’ll be sharing with you the techniques, strategies, and recipes that kept my family loving food and maintaining health through the challenges of an allergen-free lifestyle.

We’ll take each of the major food allergens and sensitivities in turn — gluten, grains, dairy, eggs, nuts, and sugar.

You’ll learn basic issues and strategies for working around them. Like how to thicken gravies or sauces without flour or grains. Nutritious, homemade milk substitutes and how to use them in your cooking. What you can use in place of eggs (or when to just leave them out).

Then we’ll explore dozens of delicious and nutritious recipes that are free of major allergens. Breakfasts, side dishes, main dishes, breads, desserts, ferments and more. Like…

Sweet treats and jams made without gluten, grains, nuts, and/or sugar (even natural sugars). Gluten-free and/or grain-free breads and main dishes like hamburger buns, crepes, tortillas, and pizza crust. Delicious and creamy dairy-free frozen desserts, main dishes, soups, and ferments. Gluten-free and/or egg-free muffins and pancakes.

We’ll also address special allergies and healing approaches that may offer you freedom from allergies and intolerances.

I can confidently promise you that the techniques you’ll master in this online class are truly going to be your recipe for success.

Interested? I hope so. :)

boy with fork

The Details

Class begins on Tuesday, September 24, 2013. You can find more information on the class here, including lessons and topics covered.

To take this class, you should become a member (if you’re not already). Membership costs as little as $13 per month and grants you access to this class plus all our other classes. You’ll get instant and unlimited access to hundreds of videos and print tutorials on the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, lacto-fermentation, dehydrating, real food cooking with kids, and more.

More info: this class or membership. Or sign up here.

Questions for you: What particular allergy-free cooking issues do you face? What would you like to see covered in this class?

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Do you love GNOWFGLINS?

Help us keep this site going by becoming a member! As a member, you get:

  • access to 8 online classes (and counting!)
  • 100s of videos and print tutorials
  • eBook discounts
  • monthly learning bonus
  • access to exclusive forums
  • and more!

Comments

  1. Terri says

    We are dealing with a somewhat unusual sensitivity. Apparently my grandson is sensitive to salicylates. The clue was his bright red ears and cheeks after eating anything processed and many fruits, especially apples. And of course he loves those things. I’ve read it is caused by some kind of leaky gut problem. I’m just starting to learn about this, and try to find foods he can eat without taking too many enzymes, which have sugar in them. And sugar is a whole other issue!

  2. Mariah West says

    Hi Wardeh! This is really a great topic! I have had severe food intolerances for the past 10 years, and am currently eating just a handful of foods because almost everything irritates my gut. Just 3 months ago I started drinking raw milk and have really seen some great healing for my digestion!!! Hooray!!! The nightshade family (tomatoes, peppers, eggplants) and citrus are of particular interest to me as allergens to avoid, because I can not tolerate them yet. Thanks for all of the work and heart that you put into this blog! It is SUCH a blessing!
    Thank you, Wardeh!
    Mariah :)

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