Eating With Food Allergies Newsletter

May/June 2009

In this issue...
  • Happy Birthday, EWFA!
  • Other EWFA News
  • Food Find of the Month: Smoreables
  • Recipe of the Month: Wheat Free Waffles

Happy Birthday!

Hello Friends,

As I began preparing this newsletter, I realized that two years have gone by since I started building Eating With Food Allergies! As they say, time flies when you're having fun and I have been doing just that. Building and operating the website has been a great learning experience and I hope that the website has been helpful to you, your family, your clients, or whomever is trying to figure out how to eat with food allergies!

Happy Birthday EWFA!
It's been a busy and exciting couple of months for me as I found out in April that I will be doing a dietetic internship (which is required to become a Registered Dietitian) starting this fall. While this has been a goal of mine for some time, my experience with food allergies has, as Emeril would say, "kicked it up a notch" and pushed me to actually pursue it. Needless to say, it will be a busy year for me as I will be doing various rotations in clinical nutrition, community nutrition and food service management. I hope to focus on food allergies and intolerance when I complete the internship and am a Registered Dietitian.

I want to thank you for your questions, feedback and kind words about the website over the past two years. It has been a very fulfilling project for me and, even as life gets busier, I plan to continue on with the site's mission, helping people to eat well with food allergies!

Eat Well,

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Are you on Facebook? So is Eating With Food Allergies! With 80 fans strong, the Eating With Food Allergies page on Facebook is growing. The EWFA page is a great place to "chat" with each other, share food finds and other tips for managing food allergies. I try to post recipe ideas and food allergies news on a regular basis as well. If you're on Facebook, become an EWFA fan!

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Team Eating With Food Allergies

On June 6, I'll be participating in the Anaphylaxis and Food Allergy Association of Minnesota's Food Allergy Awareness Walk with my family. The walk will take place at Mall of America and will feature entertainment by Kyle Dine.

If you are in the Twin Cities area and want to join Team Eating With Food Allergies, send me an e-mail! Also, if you're interested in making a pledge, you can visit the Eating With Food Allergies page at Thanks for your support!

The Food Find of the Month

S'mores - A Summer Must-Have
Once again, the food find of the month was hunted for as a result of my son's preschool snack calendar. It just so happens that his class is learning about camping this month and no campout would be complete without a s'more!

Kinnickinnick Smoreables
I've attempted to make graham crackers myself but they just didn't cut it. One day I was at a local gluten free store and came across Kinnikinnick's Smoreables. While they are a bit expensive (nothing new to those of us who are eating with food allergies), they do hold up their end of the bargain - a graham cracker that has a tasty honey flavor and, with a perforation in the center of each cracker, perfect for breaking in half for s'mores.

S'moreables are made in a dedicated gluten free, wheat free and dairy free facility but don't pass the "allergy free" test completely. They contain soy lecithin and the package includes an allergy alert stating that they "may contain traces of eggs and tree nuts".

To make s'mores, we sandwiched a large roasted marshmallow and a piece of Enjoy Life's Choco Loco bar between two Smoreable halves. They were delicious!

You can purchase Kinnikinnick's Smoreables at

The Recipe of the Month: Wheat Free Waffles

Waffles are a breakfast favorite at our house, in fact, my husband makes a batch nearly every Saturday morning! Not only are these waffles wheat/gluten free but they are also free of egg and dairy (and soy if you use rice milk). We always store the leftovers in an airtight container and freeze them for future breakfasts. They heat up nicely in the microwave or in the toaster.
Wheat Free Waffles
I originally used the Allergy Free Pancakes recipe but discovered that adding some rice protein powder yielded a lighter, fluffier waffle. We make these in a Belgian waffle maker but you could use a regular waffle maker, too.

If you want to dress up your waffle like we did in the photo, try Rich Whip (the whipped cream substitute) and strawberries with real maple syrup. Yum!


2 cups wheat-free all purpose flour blend
2 tablespoons rice protein powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 tablespoons canola oil
1 tablespoon distilled vinegar
2 cups soy milk OR 1-1/2 cups rice milk
1 teaspoon vanilla


1) Combine the flour, protein powder, baking powder and sugar in a mixing bowl. Add the vinegar, oil, milk and vanilla; mix well. If using rice milk, start with 1-1/2 cups and add more if mixture is too thick.

2) Preheat waffle iron and coat with cooking spray. Pour enough batter to fill the wells and cook according to manufacturer instructions. Serve warm and/or store leftovers in an airtight container and freeze for future use. Makes 4 Belgian waffles.

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