Allergy Free Recipes

Chocolate cake and a refreshing smoothie, plus food allergy substitutes

Unable to find recipes for her 6-month-old son with food allergies, one Philly-area mom took matters into her own hands, publishing a cookbook of simple-to-prepare yet delicious family fare safe for everyone’s consumption. Here’s are two recipes from Lora Cipriano’s Children’s Allergy Free Recipes: No Peanuts, Tree-Nuts or Eggs Used In These Family Recipes.

Food Allergy Substitutes

According to FARE (Food Allergy Research Education), substitutes for common food allergens are readily available in just about every family pantry.

For milk allergies: Milk can be substituted for baking and cooking in equal amounts with either water or fruit juice.

For egg allergies: One egg can be compensated for with the following combinations of ingredients.
• 1 tsp. baking powder + 1 T. liquid + 1 T. vinegar
• 1 tsp. yeast dissolved in ¼ cup warm water
• 1½ T. water + 1½ T. oil + 1 tsp. baking powder
• 1 packet gelatin + 2 T. warm water (do not mix until ready to use)

For wheat allergies: You can substitute 1 cup of wheat flour with any of the following wheat-free flours. Feel free to experiment with blends to get the taste and texture you like best.
• ⅞ cup rice flour
• ⅝ cup potato starch flour
• 1 cup corn flour
• 1 cup soy flour + ¼ cup potato starch flour

“Today, 1 in 13 children are diagnosed with a food allergy. As a stay-at-home mother of two, I began researching recipes, experimenting with ingredients and consulting with pediatric doctors, allergy specialists, dermatologists and nutritionists. I wanted as much information on the foods that my son was able to eat and I wanted the food to taste good. I wanted my baby to eat the same foods as the rest of the family.”

Chocolate Cake


  • 1⅓ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¾ cup brown sugar
  • ½ cup buttermilk
  • ½ cup water
  • ¼ cup extra virgin olive oil
  • 1½ teaspoons vanilla extract


  1. In large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and brown sugar.
  2. Add buttermilk, water, oil and vanilla; whisk until smooth. Pour batter into greased 9×9 square cake pan.
  3. Bake at 350°F for about 30 minutes or until tester inserted in center comes out clean. Allow to cool before frosting.

Refreshing Splash Smoothie


  • Handful of frozen or fresh raspberries
  • ½ cup orange juice
  • ½ cup water
  • 1 frozen banana


  1. Place all ingredients in blender or Magic Bullet.
  2. Blend until smooth.
Categories: Food & Nutrition, Health & Nutrition