5 Ingredients to Avoid when Baking for Someone with Allergies

Not everyone gets to enjoy eating all the delicious treats and snacks that come out from your baking spree. Dietary restrictions affect people of all ages, and differently too. While some people may only have a mild reaction like an itchy throat, to others, it may be fatal.
 
People with mild food allergies react by having skin to skin contact with it and it can cause some itchiness at the affected area. However, there is a more worrisome potential allergic reaction called anaphylaxis which can come from foods like nuts, mentioned as our first entry.
 

 
Anaphylaxis is a life threatening reaction that can take multiple different forms depending on the person. Some reactions include an itchy rash, throat or tongue swelling or shortness of breath. That being said, thank goodness that desserts have a vast catalogue of different recipes!
 
You are sure to be able to find a recipe online that doesn’t include certain ingredients, but that only works if you know what to look out for. This article lists some common ingredients in baked goods that may trigger an allergic reaction.
 

1. Nuts

Nuts are a fairly common dessert topper as well as a baking ingredient for several baked goods. From sliced almonds in Chinese almond cookies to whole pecan nuts adorning your carrot cake, nuts are a frequent addition to many bakers pantries.
 
Unfortunately, nuts are one the most common food allergens. This is sad news for people wanting to try out a keto diet as almond flour is a common replacement.
 
Some common nuts used in desserts are;

  • Hazel
  • Pecan
  • Cashew
  • Macadamia

 

 
While on the topic of nuts, peanuts aren’t actually nuts! A nut allergy is an umbrella term for allergens that are tree nuts, as peanuts are grown underground and are in the same genetic family as peas and beans, they can’t be considered as nuts. However, they are still a pretty common allergen, so do try to avoid them when making desserts for others.
 

2. Milk

Dairy allergies is another well known food allergy; if only because many people allergic to adiry are lamenting and joking about powering through the pain as they guzzle down a large milkshake. Like nuts and peanuts in the previous entry, milk can cause anaphylaxis.
 

 
Some desserts you can make using this ingredient are milk pudding, milk cakes, ice cream and the previously mentioned milkshake.
 

3. Cream

Cream is made from milk after all!
 
There are several different types of cream. Light cream, heavy cream, clotted cream, half & half. They are each all made different by how much butterfat they contain.
 
This makes different types of creams suitable for different tasks and different recipes. You wouldn’t want to use the heavier creams for recipes that are meant to be light and fluffy or else the texture and density will come out wrong.
 

 
Some common things made with various creams are buttercream frosting, yogurt, cheesecakes and whipped cream.
 

4. Eggs

Like peanut allergy, children that are allergic to eggs will mostly outgrow their allergy thankfully. So they can fully enjoy eggs and other egg related foods when they are older.
 
However, there is still a chance, however small, that people allergic to eggs can have an anaphylactic shock. It’s a bit disappointing then, when you might have come to realise that many of your favourite dessert recipes need eggs to act as a binding agent.
 

 
If you’re determined to make a recipe that needs eggs, use flax seeds or chia seeds as a substitute ingredient. As eggs are in so many normal recipes, you can also try your hand at making vegan recipes which don’t include eggs or even dairy.
 

5. Wheat Flour

Unlike some of the other ingredients in this list, flour is tied to two different kinds of allergies, that though similar, are distinct: wheat and gluten allergies.
 
However, as you may have guessed, like eggs, flour is used in many of your beloved baked goods. Wheat flour more than other types of flour especially if you’re trying to be healthier by adding more grains and fibre into your diet.
 

 
A great substitute ingredient is almond flour, also known as almond meal. It is both wheat and gluten free. The only downside would be that it has a rougher texture and a strong almond flavour.
 

 
Food allergies are depressing because as Malysians, we spend so much of our life communicating through food. We greet each other with the customary “Dah makan?” as our greeting rather than a traditional “Hello!”
 
While there are some common food allergies that have gone unmentioned, like a seafood allergy, unless you are making a very… special dessert, you shouldn’t have to worry about them.
 
If you want to take the next step into decorating your cakes or try out more complicated recipes check out our Seasonal and Promo Classes. Our baking classes are taught by certified chefs that will help guide you through each step.
 
myweekendplan.com.my

 

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