1. For spice allergies, simply remove the spice in question. The same is true for herbs and mustard.
2. To substitute for semi-sweet chocolate or chocolate morsels (which may contain gluten) in a recipes, use 2 level tbsp cocoa and 2 level tbsp of butter, margarine or shortening for each one ounce square of chocolate called for in the recipe.
3. For those allergic to gluten or soy products, make your own soy sauce by experimenting with salt, hot water, molasses or caramel.
The flavour is affected by the heat of the water.
4. Canned junior meats make a handy sandwich filling either on bread or bread substitute.
5. Adding mashed bananas to mixtures in which there have been substitutions helps hold the mixture together and also adds flavour.
6. Tapioca is very well tolerated by persons with food allergies. To minute tapioca and soy milk, add a little vanilla and sugar, cook to pudding form, then add a little corn syrup on top.
7. Ground lamb can be just as versatile as beef. Use to make hamburgers, shepherd's pie, meat loaf. Not all stores will grind lamb for you. When you convince one to do so, have them put a bit of lamb fat through the grinder first. This removes all traces of any other meat ground previously. Don't forget that lamb livers and kidneys can be used to provide variety. A good sandwich spread can be made by grinding up liver with whatever else can be tolerated and moistened with soy milk substitute. Also, one kidney and one liver ground into 10 pounds of meat yields a delicious, nutritious variation.
8. Use carob powder in recipes in place of chocolate or cocoa by equal substitution. Carob looks like chocolate or cocoa and can be purchased at health food stores.
9. If you are unable to use lemon juice or ascorbic acid to prevent discoloration of fruit, a mild salt solution with do the job.
10. Baking powder may contain corn so check the ingredient listing on the container carefully. A drug store will make up substitute baking powder. It is possible to substitute 1 tsp baking powder for 1 egg in quick bread recipes, but do not use this substitute in cake recipes.
11. The content of corn in baking powder is so infinitesimal that most tartrate baking powders are acceptable, except in extremely unusual cases. The following is a corn-free baking powder: 1 part baking soda, 1 part cream of tartar, 1 part potato starch. Make up in any quantity and substitute directly.
12. Sometimes merely using equal amounts of cream of tartar and baking soda is sufficient, especially for heavy batters such as Christmas cake. For example, if the recipe calls for 1 tsp baking poweder, use 1 tsp cream or tartar and 1 tsp baking soda.
Origin: The Allergy Cookbook. Shared by: Sharon Stevens, July/95.
Submitted By SHARON STEVENS On 07-04-95
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