How To Bake Without Wheat, Milk or Eggs
Have you given up on baking because you or someone in your family is allergic to wheat, milk, or eggs?
We understand that cooking and baking can become a huge challenge with these allergies, but you don’t have to give up altogether! Try some of the following tips to make substitutions in your family's favorite recipes:
🌾 WHEAT ALLERGY 🌾
For breads, rolls, muffins, brownies, etc., substitute barley flour as long as your allergy is to wheat (and not gluten sensitivity). Some stores also sell gluten-free baking flour, which can be used for making everything from cakes and cookies to breads and muffins.
Substitute wheat-free pastas for noodles. Pasta made from quinoa, corn, potato, rice, beans, and other wheat-free pastas are widely available in stores.
For sauces and gravies, thicken the mixture with cornstarch, potato starch, or tapioca starch.
Instead of beer in recipes, substitute apple juice or wine.
🥛 MILK ALLERGY 🥛
Substitute milk in recipes with rice, oat, soy, coconut, hemp, or almond milk. You can also try fruit juice (like in breads and muffins) or broth for recipes like casseroles or mashed potatoes.
Try using vegan cheese alternatives.
Opt for vegan sour cream substitutes in place of yogurt.
Replace yogurt with soft or silken tofu, beaten or pureed until smooth.
For butter you can use vegan (dairy-free) margarines. You can even try canola oil.
🥚 EGG ALLERGY 🥚
Choose egg-free recipes or use commercially available egg replacements or ingredient substitutions, such as those made from potato starch and tapioca.
Applesauce works well as a substitute for egg yolk.
For binding in sweet applications instead of eggs try using bananas.
For savory recipes, use pumpkin or squash puree instead of eggs.
Flaxseed is another solution to substituting eggs.
