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Showing posts with label about. Show all posts

Replacements

Tuesday, January 11, 2011 | Labels: , ,

Hello everyone!
I really meant to post this page a long time ago but I've been so busy!
Today I'm going to be posting a list of replacements for common allergens (except for fish because that can be replaced by other meats or even veggies).

Most of this information I have gotten from my allergist. The other information is from The Everything Food Allergy Cookbook by Linda Larsen. and


EGGS:
·     Powdered egg replacer (Such as Ener-G): 1 ½ tsp
 with 2 tablespoons water per egg
·     1 tbsp ground flaxseed with 3 tbsp boiling water
·     1 tsp baking powder, 1 tablespoon liquid, with 1
tablespoon vinegar
·     1 packet gelatin with 2 tablespoons warm water
·     Fruit such as banana or applesauce (1/4 cup)
·     Soft-silken tofu: ¼ cup per egg (contains soy)

MILK:
·     Cow’s milk: Soy milk, almond milk, rice milk, coconut milk, goat’s milk (check with allergist)
·     Cheese: goat cheese (check with your allergist), vegan cheese (may contain soy, Daiya is good melted), almond cheese
·     Ice cream: rice/coconut/almond ice cream (check for soy), sorbet (not sherbet)
·     Milk-containing dressings: try vinaigrette or oil and vinegar
·     Yogurt: goat milk yogurt (check with allergist), coconut milk yogurt
GLUTEN:
·     Baking powder: combination yields 28 tsp: 6 tbsp cream of tartar,
 3 tbsp baking soda, 1 tsp cornstarch or potato-starch flour
·     Alternative flours: Almond, Amaranth, Arrowroot,
 Bean, chestnut, corn, cornmeal, garbanzo/chickpea, Indian rice
 grass, mesquite, millet, potato, potato starch, quinoa, rice,
sorghum, soy, sweet potato, sweet rice, tapioca, and teff
·     To substitute other flours replace this amount for 1 cup of wheat flour=
Amaranth flour = 1 cup
Arrowroot flour = 1/2 cup (use as a thickener, don't overcook)
Buckwheat flour = 1 c...up
Chickpea and other bean flours = 3/4 cup
Corn flour = 1 cup (use as a thickener, do not overcook)
Cornstarch = 1/2 cup plus 1/2 cup of rye, potato, or rice
Millet flour = 1 cup
Potato flour = 5/8 cups (combine with other flours for baking)
Quinoa flour = 1 cup
Rice flour = 3/4 cup brown rice flour + 1/4 sweet rice flour or 7/8 cup rice flour
Soy flour = 1 2/3 cup (soy should make up only 20% of the flour in a recipe, bake at 25 degrees less than the recipe calls for)

Rice and potato flour makes things lighter. Sweet rice flour, tapioca, and arrowroot will make them bind together better. Rice, oat and buckwheat are more crumbly than wheat. Coconut, nut and seed flour can be sprinkled in the bottom of a pie plate and used as pie crusts.

·     Flour Replacement mix 1 makes 2 cups (1 cup replaces 1 cup all purpose): 1 cup superfine rice flour, 1/3 cup potato-starch flour, 1/3 cup garbanzo-bean flour, 1/3 cup debittered soy flour, 3/4 teaspoon xanthan gum
·     Flour Replacement mix 2 makes 4 cups (1 cup replaces 1 cup all purpose): 1 1/4 cup millet flour, 1 cup white sorghum flour, 1 cup potato-starch flour, 3/4 coconut flour, 1 1/2 teaspoons xanthan gum
·     Flour Replacement mix 3 makes 3 cups (1 cup replaces 1 cup all purpose): 1 1/2 c. brown rice flour, 1 c. white rice flour, 1/2 c. potato or corn starch, 2 tsp. xanthan gum
PEANUTS:
·     Peanut butter: Almond butter, cashew butter, sunflower seed butter, soy butter
·     Peanut oil: Replace with other oils such as canola, vegetable (contains soy), and olive

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Posted by Michelle

What to Watch Out For

Tuesday, January 04, 2011 | Labels: ,

If you have food allergies, you know that reading labels can save your life. In the beginning, it seems tedious and time-consuming, but further down the road it only takes seconds. Most of you probably know what you can't just look for the "Contains" section. Many mistakes are made and some aren't listed (often in oils). For example, some oils can cause reactions while some don't. I'm very cautious when it comes to reading labels. If it says soybean oil but doesn't list Contains: soy, I don't get it. For those of you who don't know what to look for, this blog post will help you out. I'm going to post the allergy and then list what you should watch out for. I'm not an expert on food allergies, so I'm posting just basics and there are probably more.

What everyone should be cautious of:

   • Fried foods: other allergen-containing foods can be fried in the same oil (Ex: Say you are allergic to eggs. You can eat french fries, but they might share the same oil as fried chicken, most having eggs, so those french fries might not be okay after all)
   • Kitchen counters: allergen-containing foods may have shared the same counter
   • Dishes not properly cleaned
   • Dining out at restaurants: you don't know what their cross-contamination procedures are, they probably share used equipment
   • Manufactured on equipment that processes other foods: even just touching a shared environment will cause a reaction. It's not just leftover food touching it but the molecules/protein still remaining on the surface. Watch out for labels that say they have been manufactured on shared equipment or "may contain"



Milk
   • Products with whey, casein, lactalbumin, lacto-- : milk is made up of mostly the protein casein but about 20% is the whey protein. Try almond, coconut, rice, or soy milk.
   • Butter, margarine: some margarines are okay but double check the label
   • Chocolate, caramel: some dark chocolates are okay
   • Creamed soup: usually has a milk base
   • Some salad dressings: especially creamy ones
   • Some desserts
   • Some baked goods
   • Lactose-Intolerant milk such as Lactaid: these are made without lactose (a sugar) for people that have limited amounts of lactase (an enzyme that helps digest lactose) so they will still contain the protein you are allergic to
   • Products containing "cream": sour cream, whipped cream, heavy whipping cream, creamer, etc.
   • Yogurt, ice cream: try soy, coconut, rice, or almond. Try sorbet and italian ice.
   • Cheese: try vegan cheese (might contain soy, some taste terrible)
   • Goat products: goat milk often resembles cow milk so clear it with your allergist first


Eggs
   • Products with albumin/albumen, globulin, ovo--, vitellin, lysozyme, livetin, etc.: these are proteins and parts from eggs
   • Caesar dressing, mayonnaise: surprisingly, these dressings contain eggs. Try vegan mayo (contains soy) 
   • Noodles: a lot of noodles are made with eggs, especially in restaurants
   • Baked goods
   • Most breakfast foods: Examples are scrambled eggs, pancakes, waffles, crepes, etc.
   • Ice cream, frostings: You'd be surprised but a lot of ice cream is made with eggs or egg whites. Try sorbet but read the label.
   • Flu vaccine: Most flu vaccines contain traces of eggs to ask your doctor first. I actually had a reaction to a flu vaccine. The injection site was very red, puffy, and swollen. My whole upper arm was very painful.
   • Marshmallows
   • Some meats: such as meatballs and meatloaf
   • Meringue: meringue that is often used in pies is actually made from egg whites and sugar
   • Egg Beaters: products like this often contain eggs already beaten or just egg whites, which may or may not cause a reaction in a person with an egg allergy (the majority of protein in eggs is in the yolk)
   • Lecithin: used as an extender, most likely soy or egg

Soy
   • TSP (Texturized soy protein) in meats: this is used as a filler and extender, it also makes the meat juicier. It is seen most often in hamburger and ground beef
   • Soy Sauce, Miso, and other Asian cuisines: many Asian meals use soy sauce or soy beans, also used for seasoning
   • Bread, cereals, baked goods, noodles: Most breads have soy in them (Try Rudi's or 365/Whole Foods). A lot of cereals have soy as well
   • Lecithin: used as an extender. May be from soy or eggs
   • Gums (acacia, guar, locust bean, etc.)
   • Tofu/Tempeh: made from soybeans, often used as a meat replacer for vegetarians, sometimes used for egg replacer as well
   • Oils and shortenings: some oils remove the protein from them but some don't
   • Chewing gum, chapstick: Most chewing gum has soy in it in the form of lecithin (Try B Fresh). Some chapsticks do as well (Such as Burt's Bees; Try the Chapstick brand)

Peanuts/Tree Nuts
   • Asian cuisines: many of these are made with peanuts (including peanut oil) and other nuts such as cashews
   • Candy, cookies, baked goods: many goods have cross contamination on manufacturing equipment
   • Cereals, granola
   • Sauces
   • Soups
   • Vegetable oils
   • Peanut butter: Try almond butter, soy butter, sunflower butter

Wheat/Gluten
   • Breads/Baked goods: Obviously these are going to have wheat in them. Most baked goods use all purpose flour which has wheat.
   • Flour: Avoid all purpose and and other wheat flours. Try amaranth, corn, millet, oat, potato, rice, soy, potato, tapioca, etc.
   • Beverages, specifically alcoholic ones: Examples include beer, vodka, gin, whiskey, etc.
   • Cereals
   • Some condiments: such as some sauces and salad dressings, some soy sauce
   • Malt: used as a sweetener and comes from barley
   • Pasta noodles
   • Baking powder: find one gluten free or mix cream of tarter and baking soda


I hope I helped! If I misstated anything or if you have any other suggestions, let me know and I'd be happy to change or add it. Thanks everyone!
-Michelle

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