Health

Allergy Free Baking Hacks


Baking can be a delight, but for those with food allergies, it often comes with a set of challenges. We believe that everyone should enjoy the joy of baking without the worry of allergens. Whether you're baking for yourself or someone with dietary restrictions, these allergy-free baking hacks will help you create delicious treats that everyone can enjoy.

Swap Out the Gluten: For those with gluten sensitivities or coeliac disease, finding the right flour can make all the difference. Mt Elephant’s gluten-free flour mix is a perfect alternative to traditional wheat flour. It’s a blend that mimics the texture and taste of regular flour, making it easier to bake cakes, cookies, and bread that no one will guess are gluten-free.

Tip! When using gluten-free flour, add a teaspoon of xanthan gum or a flaxseed meal for every cup of flour to help bind your ingredients together and achieve that perfect, chewy texture.

Replace Eggs with Ease: Eggs are a common allergen, but there are several substitutes that can work just as well in baking. Depending on the recipe, you can replace one egg with:

  • Chia or Flaxseed Eggs: Mix one tablespoon of chia or flax seeds with three tablespoons of water and let it sit for a few minutes until it forms a gel.
  • Applesauce: Use 1/4 cup of unsweetened applesauce per egg. This is great for cakes and muffins.
  • Bananas: A mashed ripe banana can also substitute one egg, adding a natural sweetness to your recipe.

Go Dairy-Free: Whether due to lactose intolerance or a dairy allergy, finding dairy-free alternatives can be a game-changer. Coconut oil, olive oil, or plant-based butter can easily replace regular butter in most recipes. For milk, opt for almond milk, coconut milk, or oat milk. These substitutes can be used in a 1:1 ratio with dairy milk in most baking recipes.

Tip! If you’re using plant-based milk in a recipe that requires buttermilk, add a tablespoon of apple cider vinegar or lemon juice to a cup of plant-based milk and let it sit for a few minutes. This will create a similar acidity and thickness to buttermilk.

Nut-Free Baking: Nuts are a common ingredient in many baked goods, but they can easily be left out or substituted. Sunflower seeds or pumpkin seeds can provide a similar crunch in recipes like cookies or granola bars. If a recipe calls for almond meal, try using oat flour or a bit of coconut flour instead.

Tip! To avoid cross-contamination, always check that your ingredients are certified nut-free, especially if you’re baking for someone with a severe nut allergy.

Sweeten Without Worry: Sugar alternatives are a great way to cater to those who need to avoid refined sugar or have specific dietary needs. Coconut sugar, maple syrup, and agave nectar are all natural sweeteners that can be used in place of white sugar. Remember, liquid sweeteners may require you to adjust the liquid content in your recipe slightly.

Tip! If using liquid sweeteners, reduce the baking temperature by about 10°C and keep an eye on the baking time, as items may brown more quickly.

Allergy-Friendly Chocolate: Chocolate is a staple in many desserts, but finding allergy-friendly options can be tricky. Look for dairy-free, soy-free, and nut-free chocolate brands. Many dark chocolates are naturally free from these allergens, but always double-check the labels.

Tip! Baking with cocoa powder? Ensure it’s pure and doesn’t contain added dairy or soy. You can create a rich chocolate flavour by combining cocoa powder with coconut oil or avocado.

Label Check - Your Best Friend: When it comes to allergy-free baking, label reading is crucial. Always check the packaging of every ingredient you use to ensure it’s free from allergens and hasn’t been processed in a facility that handles common allergens like nuts, gluten, or dairy.

Baking without allergens doesn’t mean compromising on taste or texture. With a bit of creativity and the right substitutes, you can whip up allergy-free treats that are just as delicious as the originals.