Dairy-, Egg-, and Nut-Free Cooking

If you're like many people, a large number of your favorite recipes contain milk and eggs -- and you're now wondering if there's a way to modify these recipes for your new diet. The answer is: it depends.

The easiest substitution is for butter. Use a dairy-free margarine instead. Just be sure to check the ingredient panel, as most margarines actually contain dairy ingredients. In addition, if you need the margarine to make baked goods, you'll get the best results if you use a brand that has a high fat content

If your recipe calls for milk then you may be able to substitute soy or rice milk. This works well in baked goods, but not in cream sauces, soups, and other items where the "alternative milk" will affect the flavor of the finished dish.

If you want to cook with cheese my best advice is "don't waste your time and money"! Sure there are some varieties of soy "cheese" that don't contain dairy, but these products do not taste like cheese, melt like cheese, smell like cheese, or act like cheese in a recipe.

To substitute for eggs in baked goods recipes I like to use the following formula: For each egg mix together 1-1/2 tablespoons vegetable oil, 1-1/2 tablespoons water and 1 teaspoon baking powder. When you mix this up it should be "fizzy." Be sure to use it immediately.

But if the recipe calls for a lot of eggs then substitutions won't work at all. What's a "lot" of eggs? My rule of thumb is that substitutions won't work if a recipe for baked goods calls for three or more eggs per batch (with a typical "batch" consisting of 36 cookies, one pan of brownies, one loaf of bread, or one cake). In this case, find something else to make!

Check out my lense on "How to Shop and Cook When You Have Food Allergies" for some pointers.

and

Download a FREE E-Book on "Grocery Shopping For Your Food-Allergic Child" to learn:
- How to determine if a product is safe
- Why you should always read the ingredient statement
- What you need to know about cross-contamination
- How Kosher labeling can be helpful for those who must avoid dairy products
- And much more

Okay, I'll admit it, I wrote this cookbook. But I'm telling you, it's a fabulous cookbook that's received rave reviews from across the country and around the globe.

Every recipe (all 147 of them) are completely dairy-, egg-, and nut-free. It includes everything from baked goods to soups and salads, main dishes, side dishes, and breakfast foods. And it's written with the understanding that you don't have hours to spend in the kitchen (or drive around town looking for specialty ingredients).

So do yourself a favor, and check it out. If you click on the link and order it from my website I offer a money-back guarantee. I'll even autograph it for you (all you have to do is ask).

After years of customer requests I have finally released my second cookbook. Once again, every recipe -- including main dishes, side dishes, soups, salads, and baked goods -- is completely dairy-, egg-, and nut-free.

With an even greater emphasis on "fast and easy" recipes and instructions written with the novice cook in mind, "What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook" is sure to become one of your favorite allergy-free cookbooks.

Check it out!

I know, I just gave you a bunch of suggestions for terrific cookbooks full of recipes that will work on your dairy-, egg-, and nut-free diet. But perhaps your books have not yet arrived, and you're just feeling overwhelmed.

Here's my best advice: Don't focus on what you can't eat. Focus on the huge varieties of foods that you can eat. This would include:
- All grains (wheat, rice, corn, barley, oats, etc.)
- All fruits and vegetables
- All meats, chicken, fish, shellfish
- All beans, lentils, and other legumes

Focus on the positive, and you'll realize that you're certainly not going to go hungry!

This is reprinted from my book, "What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook," available at www.FoodAllergyCookbook.com

Chocolate Layer Cake

Preparation time: 10 to 13 minutes
Cooking time: 35 minutes

3 cups flour
2 cups sugar
1/2 cup dairy-free 100% cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Using 100% vegetable shortening, grease and then flour two 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.

Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes, or until wooden pick inserted into the center of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.

Makes one 9-inch round double-layer cake

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Chocolate Frosting

This is a basic chocolate frosting for layer cakes and cupcakes.

Preparation time: 10 minutes

1/2 cup dairy-free margarine, room temperature
2-1/2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup dairy-free 100% cocoa powder
2-1/2 tablespoons water
2-1/2 cups powdered sugar

Place margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Using electric beaters at low speed, cream these ingredients together. Add water and sift powdered sugar into mixture. Beat with electric beaters on medium speed until well mixed. Use frosting to frost cake.

Makes about 2-1/2 cups frosting, enough to frost a 9-inch double-layer cake.