Tip #6,976 • 1 person found helpful Avocado puree can be used to replace butter. A solid fat like butter, avocado has a buttery texture in baked goods like biscuits, cookies, and even cakes but is safe for those who cannot have butter. Trial for each recipe as needed. Food & Drink baking + food-allergy + allergy-friendly + substitutes + Helpful... Share Share Tweet Send
Tip #6,982 • 1 person found helpful Try edible flowers! These can be ground with sugar in a food processor to create all-natural colored-sugar for decorating baked goods while avoiding artificial coloring agents. Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,983 The acidic quality of buttermilk helps baked goods rise. Replace the buttermilk with a milk substitute (tea, coffee, juice, broth, water, etc.), but include an acid as well such as honey, lemon juice, or vinegar in the recipe in a ratio of 1 cup milk sub to 1 tablespoon acid. Food & Drink baking + food-allergy + allergy-friendly + substitutes + Helpful... Share Share Tweet Send
Tip #6,979 Maintain a well-stocked pantry with a variety of herbs and spices. These can enhance flavors and replace unsafe ingredients. Food & Drink baking + food-allergy + allergy-friendly + substitutes + Helpful... Share Share Tweet Send
Tip #6,977 Purees can be prepared in large batches and frozen in individual portions. Simply fill an ice-cube tray with the puree, freeze, and store in an air-tight container. When ready to use, thaw individual cubes of puree and incorporate in the recipe as directed. Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,975 Reduce or replace oil in a recipe with pureed beans, fruits, or vegetables. The addition or use of beans, fruits, or veggies will produce a deliciously moist baked good without any oil. Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,973 Fruit or vegetable purees can be used to replace eggs. One egg can be replaced by a quarter cup of puree. Try common substitutes like apple sauce or pumpkin puree for a fall recipe or get creative and experiment with tomatoes, carrots, or sweet potatoes! Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,974 If you have food allergies, avoid mass-produced cross-contamination and other potential allergen dangers by purchasing local produce to make purees at home. Pumpkins, apples, and other vegetables and fruits can all be pureed simply with a food processor. Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,972 Purchase a food processor or blender. Either of these tools are essential to pureeing fruits and vegetables for allergy-friendly baking. No need to get the most extravagant one, but do keep one on hand in the kitchen at all times. Food & Drink food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,981 If you have food allergies and want to avoid cross-contamination, keep pantries, cabinets, cupboards, and tools free of unsafe ingredients. Read More Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,978 If you have a dairy allergy, use liquids like tea, coffee, juice, or vegetable broth to replace milk in a 1:1 ratio. Each of those liquids may also enhance flavors depending on what’s being baked. Read More Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send
Tip #6,980 Grind your own nut, seed, or oat flour for gluten-free recipes with a coffee grinder. Flours can be stored in the freezer, though fresh is always best. Some flours are a 1:1 ratio, others are not. Trial as needed for each recipe. Food & Drink baking + food-allergy + allergy-friendly + Helpful... Share Share Tweet Send