Tricks to help you bake allergy friendly meals 3/7/14

Since starting to write and sample recipes for my allergy friendly cookbook, i have discovered the following tricks to help you bake allergy friendly meals.

 

Gluten Free :  No one gluten free flour has been found to be as good substitute for wheat flour in all recipes. That's why learning about different flours and combining them effectively is very important to gluten free cooking. I use many substitutes including gluten free buckwheat, soy, cornflour, potato and rice flour.

 

Egg: Egg replacer is readily available in local supermarkets.  To make cakes fluffy and biscuits lighter, try using extra baking powder or yeast where appropriate. Cornflour works well for custards and sauces, or you can use thick whipped cream or gelatin to set desserts. For glazing try milk, soy or oat milk, cream or oil. Dressings and dips work well with soft silken or firm tofu for that eggy texture.

 

Nuts: Choose your oils carefully. Vegetable, olive or seed oils if tolerated. Those allergic to peanuts and tree nuts may be able to eat pine nuts or other seeds including pumpkin, sesame, chia or desiccated coconut instead. Crushed rice cakes or corn chips add crunch to a savoury topping. Some people with nut allergies, but not all, can tolerate pine nuts and sesame seeds.

 

Milk/Dairy: There are so many milk alternatives available, including soy, rice, oat or coconut milk, almond, cashew and potato milk.  

Butter alternatives include, soy, olive oils, vegetable and fat based spreads, lard or other animal fats. 

Cheese alternatives include soy based rice or tofu.

 

Good luck with your allergy friendly cooking. If you have any other tips you would love to share please let us know.

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