Since my youngest was diagnosed with several potentially life-threatening food allergies about a year ago, I’ve had to either find or create some allergy-safe recipes. The nuts are easy to avoid; the milk and eggs are a bit trickier, especially in baking. It just takes some experimenting!
So I thought that I would share a few recipes I’ve either come across or adapted to suit our needs at home. Unfortunately, I don’t have photos of them because they disappear before I think to photograph the result but I will try to remember to take pictures the next time I make these and add them to the post.
French toast was probably the one I avoided for the longest time because really…the entire recipe is 3 things, 2 of them things my son is allergic to; eggs and milk. I thought that surely, French Toast without eggs could not possibly be good.
But I was really wanting a sweet breakfast without having to make pancakes. So I finally tried it. And it was good!
I actually don’t have measurements for anything, but basically I just poured some vanilla flavoured rice milk (you can use another milk alternative if you’d like) and mixed in a couple of shakes of cinnamon, soaked the bread in it and put it on the griddle like you usually would. It did stick a bit more so I would recommend using a cooking spray and it took a bit longer to crisp up, but the outcome was really pretty close to usual French Toast.
My old pancake recipe had both eggs and milk in it, so I had to find a new one! This is our favourite that we’ve come across so far.
- 2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 T sugar
- 3 T oil
- 1/2 tsp vanilla
- 2 cups water
Combine the dry ingredients, then the wet, and mix well. cook on a hot griddle or pan. Or, you can pour it into a greased baking tray and bake at 325F for about 15 minutes.
Gravy is something that I really only learned how to make a couple of months ago. All of my previous attempts were utter flops. And that was before we knew about allergies in the house! So I was intimidated when I wanted to make gravy but every recipe started with butter…a milk product. However, I finally tried to make some and learned that vegan margarine does in fact work! One of my favourite restaurants is St Hubert’s (do you have that in the US? It’s a bit like Swiss Chalet…but better 😉 ) and I was trying to find a copycat recipe of their sauce, which I l-o-v-e. I haven’t found a perfect replica yet but the attempt I made last night turned out to be a really yummy gravy. I had made a whole chicken in the instant pot and just removed the chicken, poured out the drippings/broth into a bowl, turned the instant pot on saute, and used that instead of dirtying another pot.
In a hot pot, melt together 3 T of vegan margarine (or dairy free butter replacement) and 3T of flour, whisking constantly. When it’s well combined, add in your chicken drippings and enough water or broth to bring it to about 2 cups of liquid. Add this slowly, stirring well after each addition to make sure the flour stays well combined.
Add in about 1/4 c ketchup and a couple of tablespoons of worchestershire sauce. Mix in 1tsp each of paprika and ginger, and a 1/2 tsp of pepper. I then added a few good shakes (sorry…again I’m not one to use exact measurements) of Mrs. Dash salt-free seasoning. If you don’t use this, you can add in some dried thyme and parlsey, and some onion powder and garlic powder. Simmer for several minutes, whisking constantly. If you want a thicker gravy, keep as is. If you want it thicker, mix a T of cornstarch into 2T of water, then drizzle into the gravy. If you want a thinner dipping sauce, add some water or broth until you get to the desires consistency. I don’t add salt to mine because worchestershire sauce and broth is salty to start with, but you can adjust salt and pepper and other seasonings to suit your taste.
I hope you find these helpful!
Do you have a favourite allergy-safe recipe?