Lilly's Blog

Meet Elizabeth Gordon

If you've been recently diagnosed with a food allergy, you'll want to get to know Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook. Ever since she was diagnosed with gluten and egg allergies back in 2004, Gordon has been at the forefront of creating allergy-free recipes she can enjoy, including versions of her favorite comfort foods. Every recipe found in her book is free of gluten, dairy, soy, nuts, and eggs, but Gordon doesn't sacrifice taste or texture. Recently, we got a sneak peek into the author's kitchen, and we've got three knockout recipes from the book for you to enjoy!

Parents: What three items are always in your pantry?
Elizabeth Gordon:

• Superfine rice flour, sorghum flour, and potato starch: I'll count that as one ingredient. This is the blend I use in most of my baked goods.
• Powdered vanilla rice milk
• Organic palm fruit oil shortening

Parents: What three items are always in your fridge?
EG:

• So Delicious coconut milk kefir
• Applesauce
• Xantham gum. If you're baking gluten-free, you need it.

Parents: Is there anything you used to eat that you haven't been able to find a suitable substitute for? Anything you miss?
EG: Omelets. I miss eggs. But the upside of an allergy is that it forces you to think outside the box and try new things.
Parents: Any advice for folks recently diagnosed with food allergies?
EG: Don't panic. I felt like I would never be able to eat real food again. I was completely overwhelmed. I felt like I was just told "this is what's wrong with you, have a great day." There was no guidance at the time. But there are so many resources now. There are countless books with helpful information and recipes, plus fantastic products. Really, just by changing the way you think about food ever so slightly makes all the difference. Instead of "Oh, my gosh, how will I eat cereal?" I think, "Oh, well, I don't have to have cereal for breakfast."
Parents: What's your favorite recipe from the book?
EG: The whoopie pies! I made them for a segment I did recently and I literally turned my back and the crew had eaten all of them. I think that's a good sign.