Wheat Free, Soy Free, Nut Free: lasagna noodles

Sunday, February 10, 2013

Gluten Free Lasagna

We made this lasagna as normal, with the exception of using DeBoles Rice Lasagna Gluten Free -- 10 oz noodles, in place of regular noodles. Though these gluten-free noodles don't taste exactly like wheat noodles, we figured that the baked-in flavors of lasagna would supersede that--and it did. Layered bottom-to-top, as followed:

Spaghetti Sauce
Lasagna Noodles
Ricotta
Spaghetti Sauce
Lasagna Noodles
Ricotta
Spaghetti Sauce
Lasagna Noodles
Spaghetti Sauce
Ricotta
Parmesan

Bake at 400F for 30 minutes, and wallah:

Topped with Parmesan

Sliced and Ready to Eat

Food Allergies

I was recently diagnosed with a multitude of inconvenient food allergies. This is a written account of my experience living without wheat, soy, tree nuts, barley, oats, rye, peanuts, and sesame seeds. Wheat and soy are the big ones, as they are in just about every packaged food available at the market. Through my struggles, though, I have started taking back my life. I have never felt better, getting rid of the awful symptoms associated with food allergies: Respiratory congestion, indigestion, stomach pain, bloating, wheezing, fatigue, and hives. There were many nights where I would have so much trouble breathing, I literally couldn't sleep. My chest would strain to get enough air, and my survival instincts would kick in and not let me sleep. Now, my forever-asthma is gone, my forever-runny nose is clear, and I can breathe again. My forever-itchy skin is clear of hives, and my forever-tiredness no longer requires 3 cups of Joe in the morning. What's better? My forever-bloated tummy is gone, and I can once again fit in my high school jeans.

If you suffer from a wheat, soy, or nut allergy or intolerance, this blog is written with you in mind. If you are like me, and have all three (and then some), this blog is most definitely for you. Come share your experiences, questions, and recipes with me. I have hopes to build a supportive community here!