#histamineintolerance — Public Fediverse posts on home.social

Brain Stew @[email protected] · 2026-08-01 · 06:57 UTC

Looks like I’m now allergic to dogs now. Person came to pick up something I’d sold on olio, she’s been before, and I help them to organise the bags on their wheelchair, and have a chat. They had forgotten to get cash out, and we mobile banking was playing up for them. Probably took 20 mins if not longer.

They had their assistance dog with them, who kept jumping at me, so I asked if it was ok to pet etc, and they said yes. Goldie was very excited, I think she could smell the cats, and kept nuzzling into me and my face, and just inside my house. Towards the end my eyes became really itchy. There was so much dander inside my house and on my front door.

After they’d gone, everywhere was itchy, and I had red bumpy, blister like welts on my face and hands. I’ve also got a lot of cuts and broken skin, which made it worse. I hadn’t taken my meds (which include 3 different antihistamines) and washed myself, which helped. But still itchy.

At least it didn’t touch one of the 9 foods I can eat, I guess.
#Allergies #MCAS #HistamineIntolerance

#allergies #mcas #histamineintolerance

Brain Stew @[email protected] · 2026-05-18 · 12:14 UTC

This is vegan, gluten free, nightshade (and allium) free, also gum free and as low histamine, as I can get. It turned out really well, nice crust and texture. It tastes good, nice toasted, and no weird aftertaste.

Sorghum Bread

A vegan, gluten free and gum free recipe.

Prep time: 15 mins + 60 mins rise
Cook time: 60 mins
Cooling 2hrs
Yields: 1 loaf

Ingredients

Dry:

1.5 cups (180g) Sorghum Flour
1 cup (120g) Tapioca Starch (or Arrowroot)
half cup (60g) Brown Rice Flour
2 tsp Instant Yeast (ensure certified gluten-
free)
1-2 tbsp Maple Syrup (sugar feeds yeast)
1tsp Salt

Wet:

1 and a quarter to 1.5 cups Warm Water
3 tbsp Olive Oil
1 tsp Apple Cider Vinegar

Instructions:

1. Activate Yeast: In a small bowl, combine
warm water, maple syrup, and yeast. Let it sit
for 5-10 minutes until foamy.

2. Mix Dry Ingredients: In a large bowl, whisk
together sorghum flour, tapioca starch, brown
rice flour, and salt.

3. Combine: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Use a hand mixer or stand mixer to combine for 2-3 minutes. The dough should be thick and sticky, not pourable like cake batter.

4. Proof: Transfer the dough into a parchment-
lined 2lb loaf tin. Smooth the top with wet
fingers or a spatula. Cover with a damp towel
and let it rise in a warm place for 60 minutes
or until doubled in size.

5. Bake: Preheat oven to 375°F (190°C). Bake
for 50-60 minutes. The loaf is done when it is
golden brown, sounds hollow when tapped,
and has pulled away slightly from the sides.

6. Cool: Allow the bread to cool completely in
the tin before slicing, otherwise, the center
will be gummy.

Notes: As this recipe contains no gums or
psyllium, the tapioca starch acting as the binder requires a full cool-down to set the
Structure.

I cooked in my air fryer oven 185 • c on bake, and completely cool down in tin for 2 hours before removing and slicing.

I’m moving soon, and packed my loaf tins, as didn’t expect to have the spoons to try a new recipe before the move. I used a smallish Pyrex this time, but will use the loaf time next time.

#GlutenFree #Baking #GlutenFreeBaking #Bread #GlutenFreeBread #Vegan #GumFree #NightshadeFree #AlliumFree #MCAS #Allergies #HistamineIntolerance

#glutenfree #baking #glutenfreebaking #bread #glutenfreebread #vegan