Food allergies may seem complicated. It’s hard to avoid allergens when they often hide where you’d least expect them. Fortunately, you don’t have to let food allergies limit you. There are plenty of different recipes for delicious, allergy-free baked goods that you can make at home.
If you’re dairy-free, you’ll love this Blueberry Breakfast Cake. Light and fluffy, not too sweet, and bursting with blueberries, it’s perfect for breakfast or brunch. Play around with the recipe if you want, using different kinds of flour, to cater to your dietary needs and suit your preferences. The recipe is also vegan.
You may find it hard to believe these Chocolate Chip Cookies are gluten–free. Gluten-free baking can be tricky, so finding a recipe that tastes good and has the right texture is an accomplishment. These cookies are chewy and chocolatey, and they’re also easy, because they start off with a store-bought mix.
This Banana Cake is not only gluten–free, but also nut-free. Overripe bananas make it flavorful and moist, and a rich cream cheese frosting makes it spectacular. You can bake it in less than an hour, and if you need it to be egg-free as well, just substitute applesauce for the eggs.
For an allergy-friendly dessert, try this recipe for Apple Pie. Gluten-free and vegan, it’s got a delicious, buttery crust and the perfect sweet-tart apple filling. It’s perfect for Thanksgiving or any other time you want a special dessert, and you can make it the night before.
If you’re allergic to eggs, it pays to get familiar with egg replacers. It’s easy to purchase egg replacers, but you can also use common foods as egg substitutes.
– Baking powder: Baking powder is a great option if you’re making pancakes. It contains sodium bicarbonate and cream of tartar, which react with liquid and make the batter rise dramatically.
– Baking soda and vinegar: Think “science fair volcano” and you’ll get the idea for the chemical reaction this causes in your baking. That’s why it’s the perfect choice for cakes, cupcakes, and muffins.
– Ground flax seeds: Combine one tablespoon of ground flax seed with three tablespoons of water for each egg the recipe requires. After a few minutes, the mixture will become gelatinous, resembling an egg. This is a good choice for denser recipes.
– Chia seeds: Just like with flax seeds, one tablespoon of chia seeds is mixed with three tablespoons of water. The downside is that, unlike golden flax seeds, chia seeds are visible in the final product.
– Yogurt: This substitute binds batter together and adds moisture, so it’s good for cakes, cupcakes, and muffins. You can use traditional or non-dairy yogurt, using three tablespoons for each egg in the recipe.
– Applesauce: 1/3 cup of applesauce replaces one egg and works well in most recipes. You can also choose to use a different pureed fruit if you prefer.
– Aquafaba: This is the liquid from a can of chickpeas. It’s good for baking, making mayonnaise, and making vegan meringue cookies.
The physicians of Allergy & Asthma Specialists SM specialize in food allergy testing and high risk food challenges. A&AS has successfully transitioned many peanut allergy patients to eating 1 -2 peanuts per day without a reaction using peanut sublingual immunotherapy. The board certified allergists of A&AS are the regions leading practice for the management of food allergies. Call 610-825-5800 or visit the website for an appointment, or to learn more about services available to help you with your allergies.