Talking Allergies

My daughter is allergic to wheat, eggs and peanuts - does anyone have any baking recicpes they are willing to share? I have a shortbread receipe, a chocolate cake one and a few others, but would really like some cookie recipes. We get tired of the same ol' ones! I will look mine up and post them tommorrow if anyone else is interested.

Hello,

When my daughter was young she was allergic to eggs and milk, so I got some good cookbooks from FAAN in the states and also a Canadian allergy association. They were very helpful. There may even be recipes on the FAAN website, I havn't been there in a while. Luckily, my daughter outgrew her allergies!!

Hi, I have allergies to those foods too. I didn't have much trouble with baking before the wheat allergy was discovered--in cookies and muffins, just substituting 1/8 cup of liquid for each egg works fine. There's also an egg-free substitute made by Kingsmilll. (A vegan friend told me about this one.) Or, you can substitute 1 1/2 TBSP oil + 1 1/2 TBSP water + 1 tsp. baking powder for every egg.

Cakes tend sink in the middle, and one can't make angel food or pound cakes, but regular white cake recipes work alright with some extra icing. Layering can be a bit difficult, but it tastes good.

Avoiding wheat is tricky---here is one wheat flour substitution recipe I've heard works well for most things:

substitute:
2 parts white rice flour
2/3 parts potato starch flour
1/3 part tapioca flour

"my Kid's Allergic to Everything" Dessert Cookbook by Mary Harris and Wima Nachsin might be of interest to you. They use cominations of different flours to produce different baked goods.
I love getting cookbooks for Christmas presents!

Thanks, Susan! I'll definitely check that cookbook out.

I'm also allergic to potatoes so

for the eggs, I substitute ground flax seeds with cold water

for milk, I use soy, almond or rice milk
for cream, I use use coconut milk or cream or goat's milk

for the wheat flour, I've tried:
rice flour-great in shortbread-too heavy for bread & cakes
spelt and Kamut-use 3/4-7/8 to 1 for wheat
plantain and yam flours for thickening or coatings
chickpea is good but has a distinct flavour & is fairly heavy
oat flour (finely ground oatmeal) is good for breads & muffins, it's very hearty