Got food allergies? You might think your aversion to gluten, dairy, soy, nuts and eggs means you have to kiss cupcakes goodbye forever, but don’t give up so soon: there’s hope! Well+Good NYC has a story that will restore your ability to bake, even if you can’t eat any of the ingredients in grandma’s recipe for chocolate chip cookies:
For Elizabeth Gordon, a Midwestern girl turned New Yorker, baking is a near spiritual experience. Which is why she was devastated after being diagnosed with wheat and egg allergies. “I thought, ‘My favorite pastime is out the window,” Gordon said.
Instead, she found alternate ingredients and got to work experimenting, launching a bakery business and a cookbook, Allergy-Free Desserts, both of which cater to sufferers of all of the most common food allergies—all recipes are free of gluten, dairy, soy, nuts, and eggs.
Elizabeth Gordon, creator of Allergy-Free Baking
So, instead of white flour, she uses bean, sorghum, or rice flours.
Coconut oil may take the place of butter, and applesauce or a flaxseed meal and water mixture will act as eggs.
While the recipes are made for the allergy-prone, they happen to be mostly vegan, by default. “I am definitely carnivorous, and so the vegan part was unintentional,” admits Gordon. She also couldn’t have predicted the number of people choosing to skip wheat for health reasons.
Most recipes still pack a decent amount of sugar, so health foods these are not. The recipes will also take longer—both procuring the ingredients at the supermarket and preparing them at home. I was all ready to bake when I realized I needed to find and combine three kinds of flour, a task I was not excited about.
But when you show up with these delicious treats at a holiday party (or a break-the-fast get together this Saturday), for once, nearly everyone will be able to dig in.
Continue reading for a great, allergen-free recipe for pumpkin bread…
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