[sewaneecook]

I'm teaching a class to parents about food allergies (I'm sticking with the main 8 for the 90 minute class). My 2 1/2 yo DS has an anaphylactic allergy to egg, so I have a fairly firm grasp on that one, but some of the others I haven't done nearly as much research about. So, what do you like to substitute when a recipe calls for any of the following:

-Wheat
-Dairy (including milk, sour cream, cream cheese, etc.)
-Peanuts
-Tree nuts

Thanks!

 

[ASusan]

We're avoiding those, too: Egg, wheat, dairy, peanut (IgE, so we avoid all nuts). I'm not very adventurous for my substitutions, and I'm fairly cheap and lazy, so I don't buy too many fancy or expensive ingredients. (But I will buy bags of rice flour and quinoa flour that go untouched until expiry dates.

)

eggs: 3 T hot water + 1 T ground flax seed, sit for 10 minutes. I sometimes toss a packet of unflavored gelatin into a recipe, but I have no idea if it is helping or hurting. Someone else may be able to comment on gelatin's effectiveness as an egg replacer (or you probably know yourself).

butter: coconut oil or bacon fat

peanut butter: sunflower seed butter (Trader Joe's seems to be the least expensive.)

milk: enriched, organic rice milk. Again, I've found that TJ's has good prices.

flour: corn flour for breading. Crushed corn chips for bread crumbs.

may be back later with more...

 

[tanyalynn]

pumpkin seeds are nice in many peanut/other nut applications, and they can be ground and made into pumpkin seed butter (which is a nice zinc source)

coconut milk can work for milk or cream (may need to be watered down, depending on the application)

I've found wheat to be more involved, not many direct substitutes. Though there are wheat-free crackers, and things like tortilla chips can be used instead of crackers at some times (i like them instead of saltine crackers on chili), but for baking, it's more complicated. Corn tortillas work for some things.

 

[JaneS]

Wheat: I like sorghum flour b/c it's whole grain but have to cut this with a bit of tapioca or arrowroot starch and potato starch. Bob's Red Mill site is good for recipes and info about their many GF products.

 

[JaneS]

sorry hit reply too soon....

Bob's Red Mill Xanthan gum package (and website) has information on using it. It's a thickener that most GF recipes use in small amounts b/c it will replace the elasticity and stretch of gluten that GF flours don't have, reduces the "crumbliness". Can also use guar gum.

Bette Hagman is the queen of GF baking but she does tend to use a lot of processed flours which are not nutritionally great.

Tinkyada brown rice pastas are the best. Also Mrs Leper's corn pasta. Whole Foods just came out with a whole line of 365 GF baking mixes which tend to be a bit cheaper than other brands. They also have frozen baked goods made in a dedicated facility.

For allergy support, recipes and all kinds of allergy product recommendations such as where to get nut free chocolates, this website is great:
http://www.kidswithfoodallergies.org

Also of course FAAN:
www.foodallergy.org/

One of those has great substitute lists, I forget which!

 

[JaneS]

Oh and yes, Sunbutter sunflower seed butter tastes fantastic! Very like peanut butter all the friends I've told about it their kids like it.

 

[tanyalynn]

Jane, could you re-share the gelatin-based sub for eggs? I ran out of eggs last night and had to wing it...

 

[kjbrown92]

butter/shortening: spectrum palm shortening or coconut oil or bacon grease
sour cream: coconut milk yogurt (made with non-dairy/soy starter); can be used in savory or sweet dips
thickener for gravy: sweet potato starch (my favorite)
wheat flour: we use a mix: buckwheat flour, sorghum flour, sweet potato starch, tapioca starch, millet flour
Oatmeal: Cream of Rice, Cream of Buckwheat cereal
milk: rice milk or coconut milk
cream sauce: white sauce made with sweet potato starch, palm shortening and original rice milk
Peanuts/tree nuts: I guess it depends on the application

 

[sewaneecook]

:

These are great, keep 'em coming!

 

[LBMarie9]

Quote:

Originally Posted by kjbrown92 butter/shortening: spectrum palm shortening or coconut oil or bacon grease sour cream: coconut milk yogurt (made with non-dairy/soy starter); can be used in savory or sweet dips thickener for gravy: sweet potato starch (my favorite) wheat flour: we use a mix: buckwheat flour, sorghum flour, sweet potato starch, tapioca starch, millet flour Oatmeal: Cream of Rice, Cream of Buckwheat cereal milk: rice milk or coconut milk cream sauce: white sauce made with sweet potato starch, palm shortening and original rice milk Peanuts/tree nuts: I guess it depends on the application

oh my gosh--is the cream sauce on your recipe blog? (I have a hard time getting a lot of recipes to come up-for some reason)--sounds great.

everything we use has been said--(because I got my ideas from everyone here) also a lot of dairy things--we just don't make things that have those in it since most subs are soy (cream cheese, cheese, sour cream, etc)

 

[kjbrown92]

Quote:

Originally Posted by LBMarie9 oh my gosh--is the cream sauce on your recipe blog? (I have a hard time getting a lot of recipes to come up-for some reason)--sounds great.

I just subbed everything in a basic white sauce recipe. I use it for scalloped potatoes. Did scalloped yellow squash and broccoli once too which was really good. I missed scalloped potatoes. I was going to make creamed onions but haven't gotten around to it yet. I'll have to look and see if it's on my blog. I'm pretty sure it's on the recipes sticky. I keep forgetting to put things in both places.

 

[dannic]

We use coconut milk for dairy, coconut oil for butter in recipes, coconut butter for butter spreading, we have a grinder and grind brown rice and buckwheat.
I'm just now learning the egg thing...if you meant just wheat, the Whole Food Allergy Cookbook is amazing--it is free of the top 8 and they are great recipes. She uses oat flour quite a bit (and we sub in her baking) but she has some great non baking recipes as well.