Allergy Free Shop

People who are new to the topics of food allergies might be surprised to learn that in many recipes, certain ingredients have equivalents, or items that can be used in substitution. This can be especially helpful for those that are sensitive to certain food allergens.

Check the recipe, but when cooking many items, simple water can be substituted for milk. Other common substitutes are “milk” made with rice, soy, or a wide variety of different tree nuts. (Individuals also allergic to specific nuts would have to avoid those, obviously.)

To avoid confusion, many commercially-prepared products do not use the word milk in their descriptions, instead using “beverage” or similar. Two popular milk substitutes at the Allergy Free Shop are Rice Dream Organic Enriched Beverage, and Almond Breeze Original Beverage.

For those sensitive to gluten and wheat flour, there are many options as well, including flour made with quinoa, rice, rye, millet and a wide variety of other gluten-free sources. At the Allergy Free Shop, one of our bestsellers is Bob’s Red Mill All-Purpose Baking Flour.

In some cake recipes, one banana can be used in place of an egg. In other recipes, you may be able to use an egg replacer, such as those made by Ener-G and Orgran.

And the art of substitution isn’t just for the food allergic, but can be used by everyone, such as using fresh or dried herbs or ground spices in place of salt, for those wishing to lower their sodium intake.

And remember that every recipe and mixture is different, and sometimes one substitution option will work better than others.