There are so many people with food allergies these days that either you or someone you know has some sort of food allergy. Common allergens in baked goods include flour (wheat), dairy, eggs and butter. Baked goods often have to be removed completely from the diet of the person suffering with food allergies. They become greatly missed too. Who doesn’t enjoy a toasted bagel with butter or a whole wheat blueberry muffin with a cup of coffee?
When I was diagnosed with allergies to wheat, soy, dairy, and eggs, my diet completely changed overnight. We were not eating a vegan diet at the time so this was a total shock. I had no idea how to bake anymore and I really enjoy baking. My new challenge was to learn how to bake our favorite recipes without using wheat, soy, dairy, and eggs. I scoured allergy-friendly cookbooks and vegan cookbooks and found some helpful tips. I was very pleased with the results and continue to replace allergens in old favorite recipes. If you suffer from food allergies or are planning to bake for someone who does, these tips will come in very useful! Please comment if you have any questions or new replacement ideas.
Replace with the same amount of applesauce or Earth Balance buttery spread. Earth Balance works well in frosting too.
Replace with the same amount of rice, oat, hemp, hazelnut, almond, coconut or soy milk. It is usually best to use unsweetened and plain flavored non-dairy milk alternatives.
Buttermilk can be replaced by adding 1 tablespoon lemon juice or vinegar and enough non-dairy milk to bring up to the one up line.
Ground Flaxseed – (flaxseed meal) – best used in baked goods such as pancakes, cookies, and muffins. Combine 1 tablespoon flaxseed meal and 3 tablespoons warm water in a small container with a tight fitting lid. Shake until thick and creamy. Tip: to maintain freshness of your flaxseed meal, grind whole flaxseeds in a coffee grinder and store in refrigerator or freezer.
Applesauce – best used in cakes, quick breads, and brownies. Use ¼ cup applesauce to replace 1 egg.
Ener-G Egg Replacer – best used in cakes, muffins, and cookies. Found in the health food section of your grocery store or at a health food store. Follow directions on the box.
Ripe banana – best used in breads, muffins, cakes, and pancakes. Use ½ cup masked banana for 1-2 eggs.
Vinegar and baking soda – best used in cupcakes, cakes, and quick breads. To replace 1 egg use 1 teaspoon baking soda mixed with 1 tablespoon of white or apple cider vinegar.
Wheat Flour – Start by trying Bob’s Red Mill Gluten-Free All-Purpose Flour and Bob’s Red Mill Gum Xanthan together. Follow directions on package. There are many GF flours including brown rice, teff, garbanzo bean, almond, etc. Our favorite recipe book so far is Flying Apron’s Gluten Free and Vegan Baking Book.
2 thoughts on “How to Bake Gluten-free, Dairy-free, and Egg-free”
Greetings from Scotland! I enjoyed reading your articles.
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