Hello, it's nice to meet you again.
Welcome to my allergy-friendly kitchen. I've lived with allergies to a number of foods for almost 20 years, and my family has food limitations too. Cooking something interesting can be a challenge, and cooking for children with or without allergies can be even harder. Sometimes you just need someone else's view. I've been through most of the limitations, and I discovered I need colour and spice on my plate. Maybe you do too.
Food challenges should not mean boring food. If the traditional kitchen of your childhood no longer serves you, change it. Borrow from every other food culture, mix and match, and build a plate that fits your body.
What I live with
My allergies: sulfites (E220 to E228), baker's yeast, yellow food coloring, malt, wheat, buckwheat, kiwis, perfume mix 1, grass and birch. I also have IBS, with the hardest reactions to fructose and high fructose glucose syrup. I can manage a little lactose and small amounts of garlic or spring onion.
None of mine are life-threatening, which I am grateful for. Together, though, they make travel, restaurants, and ordinary cooking harder than they should be. This site is what I've learned along the way.
Find a recipe that fits your kitchen.
Every recipe is labelled and adaptable, so you can cook around your own list.