A “flax egg” is commonly used in vegan baking for muffins and cookies, and it’s a great substitute for the egg-allergic too. Following is the method for replacing one egg, and you can double or triple it as needed. Ingredients 1 tbsp flaxseed meal 3 tbsp water Method Add the flaxseed meal and water to […]
Seasoned seeds can offer delicious crunch and savory flavor to any plate of greens, but many brands are dusted with dairy or gluten, or packaged on equipment shared with tree nuts and peanuts. Fortunately, there are a few allergy-friendly options. Gerbs (www.mygerbs.com) offers a wide range of seeds, from sunflower to hemp, roasted and packaged in their own nut-safe, […]
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website. First published in Allergic Living magazine. To subscribe, click here.
Tips by Simon Clarke First published in Allergic Living magazine. To subscribe and get the magazine to your door, click here.
Here are some great allergy-friendly and gluten-free tips to make your dairy-free ice cream sundae even more delicious. Try one of these fun ice cream recipes or pile on some allergy-safe toppings for an ice cream treat like no other. Dairy-Free Ice Cream Recipes: Chocolate Pudding Ice Cream Strawberry Ice Cream Very Vanilla When using […]
My go-to substitution for heavy cream in sweet recipes is coconut cream. Despite the name, coconut cream contains no dairy. It’s made purely from pureed coconut, but has a rich, creamy texture. Like dairy cream, coconut cream is high in saturated fat, allowing it to solidify at cooler temperatures. Thus, coconut cream can be whipped, and maintains […]
By Cybele Pascal Makes 6 cups of flour blend. Free of: gluten and all top allergens. Ingredients 4 cups (950 mL) brown rice flour* 2/3 cup (160 mL) tapioca flour or starch 1 1/3 cups (320 mL) potato starch Method Mix until all ingredients are well-distributed. Then store in an airtight container. Notes: When measuring […]
Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins. For cookies, use just ½ cup of oil for every 1 cup […]
When it comes to brunch, everyone’s Grandma seems to have a favorite buttermilk pancake recipe. Pancakes don’t require buttermilk, but for that special version, you may be wondering how to substitute the key ingredient with a dairy-free alternative. Grandma might have obtained her buttermilk fresh from the farm, as the low-fat byproduct of milk churned into butter. But today’s store-bought versions are really […]
By Alisa Fleming Many people assume that chocolate contains dairy, but pure chocolate is in fact dairy-free. True dark and semi-sweet chocolates are made with a base of cocoa solids (cocoa powder), cocoa butter and sugar. Though cocoa butter sounds like a dairy ingredient, it is actually the fatty portion of the cacao bean, and […]