Food allergy friendly recipes?

[Chickfever]

I'm looking for some recipes that are free from milk, soy, eggs, and nuts. Does anyone have any they'd like to share? You can post them here, pm them to me or even email them to me. Know of any good cookbooks? A lot have food free from just one but not all of them.

 

[menageriemama]

Wow, thats a tough one. I guess I would look for good asian cookbooks. Rice based meals would be great for you or whoever you are cooking for who has allergies. You can always omit the soy sauce... Thai cooking may work well, rice noodles and cocconut based curries? or pad thai w/ out peanuts? Sorry I cant be more helpful... Ethnic food is just what comes to mind. Oh, maybe Mexican? It is very corn based- you can always omit the cheese...

 

[simplyazippo]

We love Shoefly Cake:
4c Unprocessed flour (your choice)
2c. Br. sugar
1c. butter
cut together with pastry cutter until fine and crumbly. Set aside 1.5cups for topping

2c boiling water
1c molasses (dark or light)
2tsp baking soda

Add to dry ingredients. Mix-will be thin
Pour into a floured baking pan. Sprinkle crumbs over top.
Bake 350F for 35 minutes. Serve with heavy whipping cream.

 

[Chickfever]

Quote:
Sounds great and I'm sure she would love it, but butter has soy

. I hear there's some type of milk free butter but we can't find it here

. I'll file this away though and maybe if we can find her a diff. kind of butter......

Thanks

 

[Chickfever]

Quote:
She's only 2 so I'm not sure what she would think about those but we could always try

.

Thanks

 

[MrsCountryChick]

Quote:
Sounds great and I'm sure she would love it, but butter has soy

. I hear there's some type of milk free butter but we can't find it here

. I'll file this away though and maybe if we can find her a diff. kind of butter......

Thanks

I have a few cake or moist bread (like banana, carrot or zucchini ---no yeast kind of moist bread) recipes that say to use oil, butter or applesauce. & have worked up fine with using applesauce as a substitute. It tastes the same as when it's made with oil or butter, it just doesn't get as brown in color as it typically would with the oil or butter. I also found this info online:

As an oil substitute, I like to use unsweetened applesauce and other thick fruit purees. I generally take 1 cup oil and substitute it with 3/4 - 1 cup unsweetened applesauce. You can also use pumpkin, banana, mango, squash and other purees in recipes, but I always use an extra 1/4 cup unsweetened applesauce along with the purees, because I have found that recipe, when baked, turns out more moist with a better texture. I always add in 1-2 TBSP canola oil, as well to enhance the recipe's flavor.

When you replace the butter with applesauce in a recipe that depends upon butter for its characteristics, such as a crispy and crunchy cookie, you will get a cookie that bends and is soft or may not resemble a cookie at all. So, in those types of recipes, I recommend reducing the amount of butter, instead of substituting it with applesauce, to the point where the lower-in-fat one is still similar to the full-fat version. That takes LOTS of experimentation, sometimes adding in or taking out ingredients from the original recipe!

It must be challenging to cook appealing recipes for such a little one. Hope this helps

 

[farm_mom]

My daughter will be 5 in December, and we discovered her severe peanut/nut allergy at the age of 2 when she had an anaphylactic reaction to a cashew. I feel for you, my friend! That's quite a list! First, I would suggest becoming a member at FAAN (food allergy and anaphylactic network.) www.foodallergy.org they have GREAT resources for parents and they send out a newsletter with lots of recipes for people with multiple food allergies. Secondly, I would recommend The Parents Guide to Food Allergies by Marianne S. Barber. Great info for us parents and it has a ton of great recipes. Good luck!!

 

[Chickfever]

Sorry if I gave the impression she was mine

. She's like one of mine but she is my niece. And yes, we all try to cook for her and are having a terrible time finding new stuff for her to eat. She's tired of the same stuff all the time and she wants what my kids have

. We give her sourdough bread and pizza, just looking for a few new things.

I'll look up that book and the website. Thanks!

I think they sub applesauce in stuff for her sometimes, I usually just sub with olive or canola oil. Cookies are a task, they come out too hard usually.

MrsCountryChick, I'd love to have a copy of those recipes if it isn't too much trouble.

Thanks again!

 

[MrsCountryChick]

Quote:
No prob at all

Just sent a batch of the Blueberry/Zucchini in mini muffins to work with Hubby & it was a hit. I like blueberries, but was hesitant about whether anyone else like the tart-ish taste of blueberries.... but it was a Big hit. They never even guessed it had Zucchini in it.

The recipe makes 1 full normal loaf, and a smaller loaf (or two smaller loaf pans). This recipe freezes well too. Enjoy!

Blueberry Zucchini Bread

3 eggs lightly beaten
1 cup vegetable oil OR applesauce
3 teaspoons vanilla extract
2-1/2 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tsp. ground cinnamon (you can use up to a Tablespoon. It just depends how much cinnamon flavor you want)
1 pint or 2 cups fresh blueberries, coat with some flour before adding to mixture -Quickly mix in 1 tsp. of flour with the measured out blueberries before you fold them into the batter so they won’t all sink to the bottom.

Preheat oven to 350° F. Lightly grease pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, baking soda, and cinnamon.
Gently fold in the blueberries.
Transfer to the prepared -loaf pan. Bake approx. 1 hour, or until a knife or toothpick inserted in the center of a loaf comes out clean. Cooking time depends on what size pan.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Do not eat the same day you bake it. It is much better if it is wrapped after it cools and then let sit on the counter for a day or two to mellow.


Zucchini Bread

Mix together:
2 cups sugar
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Add:
3 eggs; beaten
2 sticks butter; melted OR 1 cup vegetable oil
2 cups zucchini (remove seeds); grated OR 2 ½ cups grated zucchini
2 teaspoons vanilla

Mix well and pour into 2 greased and floured loaf pans or 2 (1pound) coffee cans sprayed with Pam. Bake at 325° for 45 to 55 minutes or until toothpick inserted in center comes out clean.

*****EVERYONE LOVES this RECIPE, I've often wondered if I can use this Zucchini Bread recipe & just add the blueberries to it?

It's just soooo delicious, it'll disappear Quick.

I can't keep any at our house. Oh it makes 2 average loaf pans. I HIGHLY recommend using silicone bread pans. Helps those who are impatient & want the bread warm... so even before it cools It's eaten around here.

Oh I'll look up my carrot cake recipe & post when I come across it.

*****Here's a glaze for the Zucchini Bread, although I've never used it. Can you use a powdered egg in place of an actual egg in the recipes? or is that considered the same as an actual egg? There must be some kind of egg substitute.

Optional:
Let cool in pans for 10 minutes then remove and prepare glaze.

GLAZE:
1 c powdered sugar
2 to 3 t orange juice

Mix the two ingredients then spread over warm bread.

Just researched a Replacement for Eggs:

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 banana = 1 egg in cakes.

 

[BowChickaBowMow]

I have alot of recipes from FAAN (farm mom mentioned their site) I think you can order back newsletters, or maybe a recipe book? Mine are from like 8 or 10 yrs ago. I don't get the newsletter anymore. Most have a "recipe" for an egg replacement, I know it has baking soda, oil, and water, but I forget what the measurements are. Just ask i fyou're interested.

Warning on ethnic foods, they often contain peanut oils.

Most recipes can be adapted to be soy/nut/egg/milk free. You're lucky you don't have to omit wheat as well, that makes it a little tougher (and more expensive)

What types of recipes are you looking for?

In baked goods eggs can be replaced w/ fruit or vegetable purees. You can also use gelatin as a binder. Milk can replaced w/ most any liquid, though it depends on what you're making. Rice or Oat milk is a good replacement. A couple of my kids can't have rice either. I use vita milk or vitamite, somethin' like that for a milk replacement. They stopped selling it at the stores, and only sell it wholesale now though, so I had to purchase a 50lb bag of powdered form, and mix it myself. I can make a cream sauce w/ it too, which my kids love over pasta.

I use sunflower seeds and almonds in replace of nuts in recipes, my kids can have almonds, and sunflower seeds are not a nut, but they taste nutty. Also we get Sunbutter (I think just google sunbutter) it's like peanut butter, but guranteed to be nut free, it's made from sunflower seeds and is delicious. Very kid friendly, and a good alternative finally! We've tried almond butter, but was just too sweet. They're thrilled w/ the sunbutter.

Soy, I just don't use recipes that call for it, so wouldn't know what to replace it with.

Good luck! If you're looking for a specific recipe just ask, or if you had one that you'd like to make, but don't know how to substitute it out, post it and I'm sure we could all work together to come up w/ some different ways to try it! That's what I've done, just experiment!