Allergy Shmallergy

Simplifying life for families with food allergies.

Baking Substitutions from the Pros April 21, 2013

I don’t know what it is, but boy do I feel like baking these days!  I can’t get chocolate chip cookies and strawberry shortcake off my mind.  And you know, I never let a regular recipe stop me from serving treats to my son.  I just work with what I know to make it allergy-free!


If you’re in a baking way as well, enjoy these allergy-free substitutions from the pros:

  • Substitute peanut butter or almond butter with Sunbutter which is made from sunflower seeds.
  • Substitute sesame seed oil with Safflower Oil.  You’ll never notice the swap.
  • Cow’s milk can be substituted part-for-part by rice milk, hemp milk or soy milk.
  • Instead of eggs, you can use 3 tablespoons of applesauce for each egg in baked goods.
  • One egg can also be substituted with 1 tsp baking soda added to dry ingredients while 1tsp of apple cider vinegar is added to wet ingredients.  This creates a chemical reaction which causes dough and the like to rise.
  • 1 tbsp flax seed meal combined with 3 tbsp of hot water  can also replace an egg.  And, as a bonus, flax seed is super-healthy for you.
Cybele Pascal, the author of two excellent allergy-free cookbooks based on the whole foods approach to eating, recommends various substitution for flour:
Gluten-Free Flour Mix:
4 cups fine brown rice flour
2/3 cup tapioca starch or flour
1 1/3 cups potato starch
Combine all ingredients in a ziplock bag and shake.  Refrigerate until ready for use (lasts approximately 6 months). Mimics all-purpose flour in recipes.
And, don’t forget about all those great dairy-free products, like: dairy-free cream cheese, yogurt and sour cream.
Happy Baking!  (PS:  Send me samples!)

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