Nancy -

Don't go nuts (literally or figuratively). Our oldest is hair-trigger allergic
to milk, eggs, and all nuts (still, at age 16). Our second and third are
allergic to no foods (lots of other things, though). It's as much a result of
the genetic roulette wheel as anything else.

My wife was careful during her second and third pregnancies. Not absolutely
strict, but careful. She minimized her consumption of milk, eggs, and nuts,
but did not eliminate them entirely.

One thing to consider is that if you severly restrict your diet, you will
concentrate the consumption of other foods. That may not be good for either
you or your baby. I was not allergic to milk or soy until I became a
vegetarian and really concentrated my consumption of both. I likely had the
propensity, but it was latent until I sensitized myself by overconsumption.


Recipes? Here's what we do for pancakes and french toast:

1 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1 cup water
2 tablespoons vegetable oil (we use corn oil)

Bread machine flour works better, or you can add a little wheat gluten for the
extra protein that keeps them moist and keeps them from being overly tough.

Cook at slightly lower temperature than regular pancakes, to ensure they're
cooked through.

For special occasions, add milk-free chocolate chips and/or 1 teaspoon vanilla
extract.

For French Toast (I refuse to call it anything else, regardless of the
ploitical climate and regardless of the fact the it doesn't look or taste a
lot like real French Toast), I simply make the recipe above, add a little
vanilla extract and/or cinnamon, and dip the egg-free, milk-free bread into
that mixture. It's really battered toast, but the boys (even the non-food-
allergic ones) and I really like it.


G'Luck,

Mark