Seasoned seeds can offer delicious crunch and savory flavor to any plate of greens, but many brands are packaged on equipment shared with tree nuts and peanuts, or dusted with dairy or gluten. Fortunately, there are a few allergy-friendly options. Gerbs (www.mygerbs.com) offers a wide range of seeds, from sunflower to hemp, roasted and packaged in their own nut-safe,… Read more »
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org. First published in Allergic Living magazine. To subscribe, click here.
Tips by Simon Clarke First published in Allergic Living magazine. To subscribe and get the magazine to your door, click here.
Here are some great allergy-friendly and gluten-free tips to make your dairy-free ice cream sundae even more delicious. Try one of these fun ice cream recipes or pile on some allergy-safe toppings for an ice cream treat like no other. Dairy-Free Ice Cream Recipes: Chocolate Pudding Ice Cream Strawberry Ice Cream Oatmeal Cookie Ice Cream… Read more »
Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins. For cookies, use just ½ cup of oil for every 1 cup… Read more »
Many people assume that chocolate contains dairy, but pure chocolate is in fact dairy-free. True dark and semi-sweet chocolates are made with a base of cocoa solids (cocoa powder), cocoa butter and sugar. Though cocoa butter sounds like a dairy ingredient, it is actually the fatty portion of the cacao bean, and is naturally dairy-free.… Read more »
There is no need to forego favorite family recipes, even if following a free-from diet. With the right ingredient substitutions, those beloved holiday desserts will make the transition flawlessly. The most important thing to consider when making substitutions is the purpose of the original ingredient. Take buttermilk for example. It adds a slight tang and… Read more »
With gluten-free anything, I think it’s important not to compare the gluten-free item with the wheat-flour counterpart. They truly are different things in every way. Pastry is no exception. The science of the dough is not the same, the handling and the end product are all a little different. So when setting out to make… Read more »
Pastry can be a tricky beast, so here are a couple of suggestions to make the roll-out go smoothly. 1. Heat is your enemy. Keep that in mind, and that it’s everywhere in the kitchen, especially on your hands. So once you have your pastry dough made, don’t handle it too much. – If you… Read more »