Category Archives for "Gluten Free, Allergen Free Baking & Cooking"
Due to my son’s food allergies, I’ve been experimenting with gluten-free, vegan baking. My failures and successes have inspired me to compile a list of tips for others who want or need to bake without wheat, gluten, eggs, and dairy.
Before I proceed with my tips, let me just say that gluten-free baking, by itself, and vegan baking, by itself, are not very difficult.
When you’re baking without gluten, you simply replace the wheat flour with other flours, such as rice flour, quinoa flour, and bean-based flours. You still get the moisture and richness offered by butter, and the leavening, flavouring and binding qualities of eggs.
Neither is vegan baking much more difficult than regular cooking or baking. Yes, you replace eggs, butter and milk with substitutes, but you still get to use wheat-based flour.
However, when you combine gluten-free with vegan baking, then it gets extremely difficult.
Here are some ways I’ve discovered to make the journey much smoother and more enjoyable:
We recently found out that my son’s eczema was caused by food sensitivities. So I set out on a mission to find allergen-free recipes for his favorite foods, such as pizza and pastries. A big challenge for me was finding a recipe for bread that he liked. I’ve tried three gluten-free, dairy-free and egg-free recipes for breads and had to throw all of them away, because DS didn’t like them (the squirrels are happy though).
Lisa Lundy, author of The Super Allergy Girl Cookbook; Gluten-free Casein-free Nut-free kindly gave me a copy of her book to review. In this post, I’m going to show you what results I got with the first three recipes I’ve tried so far.