Wednesday, May 11, 2011

Stocking your Allergen Free Pantry

As I look to bake more without: Gluten, Dairy, Soy and Eggs. I am turning to many resources for help. How do you bake without Gluten, Dairy, Soy and Eggs? These ingredients are in so many baked goods.

I recently found a book by Cybele Pascal, The Allergen-Free Baker's Handbook, How to Bake without Gluten, Wheat, Dairy, Eggs, Soy Peanuts, Tree nuts and Sesame. In this book, Pascal gives many helpful hints for baking without the use of common allergens.

Below are a few of Pascal's suggestions for the pantry of an allergen-free baker (p.6):


  • Amaranth flour - High fiber, high protein, nutty flavor
  • Amaranth, whole grain - cereal grain that can be eaten like rice, adds texture to baked goods
  • Applesauce - organic and unsweetened
  • Baking powder - "double acting" and gluten-free
  • Baking Soda
  • Baking Spray - make sure their is no soy in your oil, use canola or olive oil and check the label
  • Better Than Rice Milk Powder
  • Brown rice flour, super fine
  • Buckwheat flour - There is no wheat in buckwheat despite it's name
  • Cane Juice Crystals
  • Canola oil - mild oil, safe from cross contamination with other nut and seed oils that may be an allergen
  • Chocolate - unsweetened baking chocolate
  • Chocolate bars - Enjoy Life makes Rice Milk Chocolate Bars
  • Cider Vinegar 
  • Cocoa powder, unsweeteded
  • Coconut, unsweetened
  • Coconut milk - common substitute for dairy
  • Corn flour
  • Cornmeal
  • Cornstarch, organic, GMO-free - thickening and binding agent
  • Dried fruits - apricots, cranberries, currants, dates, figs, raisins...ect
  • Flaxseed - rich in omega 3's, can be used in place of eggs
  • Chick pea flour
  • Gluten-free oats
  • Maple syrup
  • Millet flour
  • Molasses
  • Olive oil
  • Potato starch
  • Prune puree
  • Pumpkin puree
  • Qunioa
  • Rice flour
  • Rice milk
  • Sorghum flour, sweet, white
  • Sucanut - unrefined dehydrated cane juice
  • Sunflower seed butter - aka SunButter
  • Sweet potato puree - can be used as a binding agent
  • Tapioca flour
  • Vegetable shortening - dairy-free and soy-free
  • Xanthan gum - plant gum that mimics gluten
  • Yeast - rapid rise is best for gluten-free baking





1 comment:

  1. Wow. What a challenge that must be! But worth it if its make you feel better!

    ReplyDelete