- Milk Alternatives
- Egg Alternatives
- Cheese Alternatives
- Baking Powder/Soda, Vinegar and Yeast Sensitivity (*note: under advisement of our Dr. we were able to introduce sourdough spelt bread to our boys. Since they have only a yeast sensitivity, be it a high one, naturally occurring yeast is tolerable. If you have a yeast ALLERGY please don’t ever experiment with it unless advised by your Dr.)
- Misc. For example broth, bouillon, chocolate chips…You know random cooking goodies ;)
Wednesday, November 17, 2010
I titled this section Cooking Essential, because lets face it, when you have sensitivities or allergies to foods, that will inevitably effect how you cook and bake. With our restrictions so many staple ingredients, I’ve had to really become creative when cooking and storing foods. It’s easy when you can have eggs, dairy, yeast and cheeses. They sell 10 pound cans of dehydrated or freeze dried cooking essentials. But when you can’t have those things, you have to either look for an alternative or figure out how to store the substitutions you use everyday. I’ve tried to think of all the staples from cooking and baking that I substitute with and comply them in sections. If you see anything missing, please let me know!