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Alisa’s Advice: Safe Roasted Seeds

Seasoned seeds can offer delicious crunch and savory flavor to any plate of greens, but many brands are packaged on equipment shared with tree nuts and peanuts, or dusted with dairy or gluten. Fortunately, there are a few allergy-friendly options. Gerbs ( offers a wide range of seeds, from sunflower to hemp, roasted and packaged in their own nut-safe, […]

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pasta crop

Allergy-Friendly and Gluten-Free Pasta Choices

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of First published in Allergic Living magazine. To subscribe, click here.

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Recipe Advice: Chili Choices

Tips by Simon Clarke First published in Allergic Living magazine. To subscribe and get the magazine to your door, click here.

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Fresh Strawberry Ice Cream with toppings

Advice On: Dairy-Free Ice Cream Tips

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 Oatmeal Cookie Ice Cream […]

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Advice On: Substituting Cream in Dessert Recipes

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 […]

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Cybele’s Basic Gluten-Free Flour Blend

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 […]

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Advice On: Substituting Butter in Baked Goods

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 […]

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Alisa’s Advice: Secrets to Better Dairy-Free Buttermilk

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 […]

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Note on Dairy-Free Chocolate

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 is naturally dairy-free. […]

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Cybele Pascal’s Rice Milk Mayonnaise

By Cybele Pascal Makes about 1 cup Free of: gluten and all top allergens To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation. Ingredients 1/3 cup (80 mL) plain rice milk, chilled 1 1/2 tsp lemon juice 1/8 tsp ground […]

Posted in Eggs, Fish, Milk/Dairy, Mustard, Other Legumes, Peanut, Sesame, Shellfish, Soy, Substitutions, Sulphites, Tree Nuts, Wheat | Leave a comment
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