Lost in translation-the foreign language of food allergens 


I love to cook.  When I started this journey of being gluten and dairy free, I had no idea that I would face not only the thrill of victory, but also the agony of defeat.  Novice that I was, I naively thought, oh, how hard can it be to cook gluten and dairy free dishes?  I will just subsitute gluten free flour and non-dairy milk.  Well, as they say, you can’t always get what you want.

There is a lot of trial and error; and a lot of wasted time and money.  There are several things I have tried more the once before throwing in the towel.  I try to give things a fair shake before I give up.  And being a Capricorn, I am very stubborn and tenacious.  But sometimes you just have to face facts and move on.

These are some of the things that I believe just don’t translate well:


Hubby loves pancakes.   I could take or leave them but every once in awhile I get a craving.  My first attempt tasted like a cross between wallpaper paste and paint.  It would have been good if we wanted to redecorate.  I noticed that the batter was very thick.  I tried these with both rice four and gluten free bisquick.  After the second attempt was an utter failure I just gave up.   Oh well, there is always Denny’s.  At least for him.

French toast 

I may not love pancakes but I do love French toast.  I tried this a couple of times and it just disintegrated.  Gluten fee bread just doesn’t hold up.

Grilled cheese 

Another favorite and something I really miss.  Dairy free cheese is just not the same.  And toasting the bread ahead of time just defeats the whole purpose.


I think this was just my most epic fail.  Dairy free cream cheese in a word-yuck!   I dont want to talk about it.

Gluten free soups

I was so excited when Progresso came out with gluten free soups.  But when I went dairy free they had to be crossed off my list.  They all contain dairy.  At least the ones my local stores carry.   And since they are not separated from the regular soup, I don’t have an hour to stand there and read labels.


Now don’t get me wrong-some of the gluten free pastas are good.  But the texture leaves something to be desired.  And forget pasta salad.

These are just a few of my experiences with gluten and diary free disasters. If there is one lesson to be learned it is that you have to be able to let go and move on.   That is the hardest thing of all, not only in dealing with food intolerance, but also in life.

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