It has been an exciting time in our house with food allergies. My issues with milk have not been horrendous, that is, it could just be lactose intolerance or a mild allergy.
My girlfriend, however, has either developed a new allergy, or is finally showing signs that something new in our diet is an allergen. One of the ingredients in the Apple Buckwheat Muffins appears to be the culprit. If we look at only new additions to our diet, the most likely candidates for the reaction are buckwheat or agave syrup. I'm hoping it's the agave syrup, since we purchased the buckwheat flour to lower the wheat content in some of my baking projects to keep her from inducing a wheat allergy.
About Me
- Chemical Kitchen
- MidwesternMetropolis, United States
- I am graduate student in Chemistry. This blog is for my "baking research" which involves lots of usually tasty experiments in my kitchen. Most of these experiments stem from the lack of "safe" food available. Most of the ingredients for baked goods come non-contaminated by the allergens listed in my blog description, but the final products do not.
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