16 Dec Allergen-Free Baking Tips
The holidays are the best time to bake lots of goodies. If you have food allergies, there are a lot of substitutions that can turn your holiday favorites into allergy friendly treats.
- Learn good substitutes for your allergen of concern
1 cup milk= 1 cup water/juice/rice milk/almond milk
Cheese= Try Vegi-Kaas and Soy-mage for suitable substitutes
Yogurt/Sour Cream= Soy based yogurt, Tofutti sour supreme, or soft tofu
1 egg= 1 tsp baking powder, 1 Tbsp liquid, 1 Tbsp vinegar
=1 tsp yeast dissolved in 1/4 cup warm water
=1/4 cup applesauce or banana
=1.5 Tbsp water, 1.5 Tbsp oil, 1 tsp baking powder
1 cup wheat flour
=7/8 cup rice flour
=5/8 cup potato starch flour
=1 cup soy flour + 1/4 cup potato starch
=1 cup corn flour
*Wheat free and gluten free flours tend to be a bit drier and not rise as high. Adding a
small amount of xanthum gum can help with rising and holding the product together.
- Cook/Bake the allergic foods first.
This will ensure that safe foods are prepared with clean kitchen equipment
therefore the risk for cross contamination is minimized.
- Clean Up Well
Be sure to wash all dishes/pans/utensils in hot soapy water. Running everything
through the dishwasher also helps to remove allergens from equipment.
- Eliminate all risks for cross contamination
This means all food products, utensils, pots, pans, etc.
Purchasing different equipment, such as: pots, pans, toaster ovens, and plates might
also be a consideration. Color code them so the allergic individual knows they are
safe.
Purchase different food products if necessary. For example, avoid putting a peanut butter knife into a jam jar if there’s a nut allergy in the house. Label the safe jam to avoid accidents.
- When cooking, wash hands often
Eliminate the risk of touching other things such as kitchen handles with contaminated
hands.
- Don’t take risks
It if doesn’t have a label or you can’t confirm that a product is safe, don’t consume it.
- Be alert when handling dangerous foods
Wash up well!
