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Allergy friendly baking
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Created By: SarahK
Views: 611 views
Comments: 4
Topic : Allergy Friendly Baking
SarahK - `10` `2012-08-14 16:50:47`  

Hi everyone!

I have a new care kids who started in my care yesterday. We really love baking here and want to continue to do as much of it as we can. My new little guy has serious food allergies, so im on the hunt for egg, dairy and peanut free recipies!!


Anyone got any favourites they wish to share. Or any websites they recommend I check out?

Comments (4)
Guest Member - 7:30 PM Wed-15-Aug-2012

To replace eggs in baking, you can get a product called 'no egg' from the gluten free section of the supermarket it's made by Orgran, and comes in a box the size of baking powder. In baking, as long as there's only 1 egg, 2 at a stretch, you won't be able to tell the difference. I have used it for some years now, and actually think it's great to have in the cupboard anyway, even just for those occasions when you want to bake but have no eggs.

I don't have to do dairy free, but recently googled 'replacing milk with water' as DD1's best friend is dairy free. After trauling the opinions on the various sites, you need to consider what the purpose of the dairy is. Eg butter can either be substituted with a dairy free marg - Sunshine is one, and one of the olive oil ones (have forgotten which). Or you can use oil in most cases. Milk can be substitited with water, provided you allow for the fat content, and bulk. I made a delightful chocolate cake by increasing the margarine content and slightly increasing the golden syrup (very slightly) - it is a recipe that is egg free anyway, and we think comes out better dairy free. I chose margarine for that recipe over oil as the mixture is already very runny.

I have since used this recipe with gluten free baking flour as well and it came out wonderfully. (Gotta love the MIL's old birthday cake recipe).


jopukeko - 3:17 PM Wed-15-Aug-2012
Tray addapting your favourite recipes. Margarine will be your friend. Egg substitutes (each makes the equivalent of one egg): 2T cornflour; 2T arrowroot flour; 2T potato starch; 1 heaped tablespoon soy powder and 2T water; 1 mashed banana or 1/2c apple sauce (in cakes or muffins).
thecoffeelady - 2:57 PM Wed-15-Aug-2012

Defenitely try these ones: and

I use both of those regularly and they usually turn out perfectly. I don't really know much about egg allergys, That would be quite tricky to replace I imagine.

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