Cake4Kids Allergy Baking Guidelines
Avoiding Cross-Contact
Cross-contact happens when one food comes into contact with another food and their
proteins mix. As a result, each food then contains small amounts of the other food.
These amounts are so small that they usually can’t be seen.
Even this tiny amount of food protein has caused reactions in people with food allergies!
The term “cross-contact” is fairly new. Some people may call this “cross-contamination.”
Understanding the difference between Cross-Contamination vs. Cross-Contact
Cross-contamination is a common factor in the cause of foodborne illness.
Microorganisms such as bacteria and viruses from different sources can contaminate
foods during preparation and storage. Proper cooking of the contaminated food in most
cases will reduce or eliminate the chances of a foodborne illness.
Cross-contact occurs when an allergen is inadvertently transferred from a food
containing an allergen to a food that does not contain the allergen. Cooking does not
reduce or eliminate the chances of a person with a food allergy having a reaction to the
food eaten.
Examples of Cross-Contact and How to Avoid It
Say a knife that has been used to spread peanut butter is only wiped off before being
used to spread jelly. There could be enough peanut protein remaining on the knife to
cause a reaction in a person who has a peanut allergy. All equipment and utensils must
be cleaned with hot, soapy water before being used to prepare allergen-free food.
Even a trace of food on a spoon or spatula that is invisible to us can cause an allergic
reaction.
Questions to ask yourself about cross-contact
Before baking a cake for a child/person with an allergy did I thoroughly sanitize all my
utensils including my work surface?
GLUTEN
What Foods Have Gluten?
Gluten is found in wheat, rye, barley and any foods made with these grains.
Avoiding wheat can be especially hard because this means you should avoid all wheatbased flours and ingredients. These include but are not limited to:
White Flour
Whole Wheat Flour
Durum Wheat
Graham Flour
Triticale
Kamut
Semolina
Spelt
Wheat Germ
Wheat Bran
Sauce
Gluten free flours can be readily bought today.
Gluten Surprises
You may not expect it, but the following foods can also contain gluten:
Breadcrumbs
Some candies
Malt
Matzo
Modified food starch
There are also many additives and ingredients in packaged foods that may contain
gluten. Always check labels and ingredient lists for these. For a more comprehensive
list of gluten-containing additives, contact your local celiac support group.
Other Tips to Remember:
• Don't forget that ingredients in food products change frequently, so always check
the label before buying packaged foods.
• Remember that "wheat-free" does not automatically mean "gluten-free." While a
product may not contain wheat, it can still contain rye or barley in some form.
• If you have any question about whether a food contains gluten, contact the
manufacturer directly.
The Fuss About Oats
Pure oats are a gluten-free food, but most commercially processed oats have been
contaminated during the growing, harvesting or processing stages. In the past, many
experts recommended completely avoiding oats those on a gluten-free diet in addition
to wheat, barley, and rye. Now, some oats are grown and processed separately, and
can be labeled "gluten-free."
Many people with celiac disease are still advised to avoid oats initially.
Rule of thumb avoid oats to err on the safe side!!
MILK
Milk Allergy
Foods/products to avoid:
• Milk of any type such as condensed, evaporated, dry or powdered milk, or
cream. This also includes Lactaid and acidophilus milk.
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Goat's milk and milk from other animals. (Goat's milk protein is similar to cow's
milk protein and may cause a reaction.)
Buttermilk
All types of cream and half-and-half
Yogurt
Ice cream and ice milk
Sherbet or frozen milk made with milk or milk-based ingredients
Puddings and custards
Cream-based sauces and soups, white sauces
Butter, butter flavor, or non-vegan margarine, ghee, and everything made with
them
Cheese (all types), including cottage cheese and soy cheese
All baked goods made with milk, including breads
Instant cocoa, breakfast drink mixes, and cereals containing dried milk or any
milk derivative
Ingredients on label to watch for:
• Milk or milk solids
• Whey
• Casein, like casein hydrolysate (some brands of canned
tuna contain casein)
• Lactalbumin, lactulose, and lactoferrin
• Caseinates (all forms) such as sodium caseinate, potassium caseinate, or
calcium caseinate
• Butter "flavor"
• Margarine
• Cheese
• Lactic acid
• Natural or artificial flavoring
• Nondairy products (some products claim to be "nondairy" but actually contain
milk derivatives that can cause problems)
Substitutes for milk in recipes:
• Rice milk
• Soy milk (check the label to be sure it doesn’t contain milk-based ingredients)
• Oat milk
• Almond milk
• Fruit juice can work (depending on the recipe, like in breads and muffins)
Substitutes for cheese in recipes:
• Look for vegan cheese alternatives in your supermarket or natural foods store.
Vegi-kaas and Soymage offer several options.
Substitutes for yogurt or sour cream in recipes:
• Soy-based yogurt. Check the label to be sure it doesn't contain milk-based
ingredients (such as White Wave Silk soy yogurts.)
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Vegan sour cream substitutes, such as Yo-Soy and Tofutti Sour Supreme. The
first four ingredients in Tofutti's Sour Supreme are partially hydrogenated
soybean oil, isolated soy protein, maltodextrin, and tofu.
Soft or silken tofu, beaten or pureed until smooth
Substitutes for cream sauces and white sauces in recipes:
• Wine or broth-based sauces
• Tomato sauces
• Pesto (olive oil and basil) without cheese
• Sundried tomato pesto without cheese
Substitutes for butter and margarine in recipes:
• There are several brands of vegan (dairy-free) margarines that you can use for
recipes. Earth Balance has several options, such as their soy garden natural
buttery spread and their vegan buttery sticks.
• Use canola oil when possible. (If the recipes calls for beating the butter or
margarine with sugar until fluffy, a straight substitute with oil won't obtain this
texture result.)
Baker's notes:
The biggest difference using these substitutes will be flavor, as the natural flavor of
butter, sour cream, and cheese are difficult to reproduce. The vegan cheeses will melt
differently than dairy cheese.
EGGS
Egg Allergy Tips
If you are allergic to eggs, you have to avoid all egg-based foods and dishes in addition
to less obvious products and foods that surprisingly contain them. People may be
allergic to the egg white, yolk, or both.
Foods/products to avoid:
• Baked goods like cakes, muffins, and cookies (unless homemade with egg-free
recipes using commercially available egg replacements or ingredient
substitutions.)
• Cake and brownie mixes
• Pancake and waffle complete mixes
• Custards, puddings, Bavarian creams, cream puffs
• Ice cream, filling for cream pies, and lemon and pumpkin pies
• Eggnog and egg creams
• Pancakes and waffles
• Breads that typically contain egg (such as muffins, rolls, bagels, doughnuts)
• Meringues and meringue powder
• Some frostings
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Pretzels
Anything made with egg substitutes (which are generally made with egg whites)
Chocolates, marshmallows, and fondants
Ingredients on label to watch for:
• Egg (dried, powdered, egg solids, egg white, egg yolk, and whole egg)
• Albumin, apovitellin, and silici albuminate
• Lecithin, lysozyme, and livetin
• Egg wash
• Globulin
• Mayonnaise
• Meringue, meringue powder
• Ovalbumin, ovoglobulin, and ovomucin
• Ovomucoid, ovotransferrin, ovovitelia, ovovitellin, vitellin, simplesse, and silici
albuminate
• Simplesse, a commercially produced fat substitute derived from protein.
• The following ingredient terms may indicate that egg protein is present: artificial
and natural flavoring, lecithin, macaroni, marzipan, marshmallows, nougat, and
pasta.
Substitute for eggs in recipes:
• In baking recipes and sauces, the yolk is the emulsifier that helps blend different
ingredients together while the egg white provides structure due to the high
protein content and its ability to be whipped.
• Commercial egg replacers are available that are made from potato starch and
tapioca, such as Energ-G Foods Egg Replacer. Be sure to follow the
manufacturer's directions for whichever egg replacer you try.
• Applesauce works well as a substitute for egg yolk since it also has natural
emulsifying abilities. 1/4 cup of applesauce can replace one egg in most recipes.
Other substitutes for 1 egg:
• 2 tablespoons water or milk + potato starch or tapioca starch + 1 teaspoon
canola oil + 3/4 teaspoon baking powder + 1 tablespoon unflavored gelatin
dissolved in 1 tablespoon cold water, then stir in 2 tablespoons boiling water and
beat until the mixture is foamy
• 1/4 cup mashed potatoes, canned pumpkin or squash, or tomato sauce
• 1/4 cup pureed prunes or mashed bananas
• 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
• 1 tablespoon ground flax seed simmered in 3 tablespoons water for 1 minute,
then let sit 5 minutes to gel
• 1/4 cup soft or silken tofu (pureed in a food processor or electric mixer)
• 1 egg white = 1 tablespoon plain agar powder dissolved in 1 tablespoon
lukewarm water, whipped, chilled, and whipped again
Baker’s notes:
Very few foods can whip up and incorporate air as well as egg whites, so using some of
these egg substitutes may not produce foods that are as light and fluffy in texture.
NUTS
Nut Allergy
With a peanut or tree nut allergy, even a tiny amount ingested or inhaled could cause an
allergic reaction. Some of the places you find nuts, like nut butters and nut breads, are
not surprising.
Once you know what to look for, you can check labels carefully before you buy or use a
product.
Nuts You May Need to Avoid
If you are allergic to peanuts, you may need to avoid tree nuts like walnuts and
almonds. Same goes if you’re allergic to tree nuts -- you may need to avoid peanuts.
Tree nuts include:
• Almonds
• Brazil nuts
• Cashews
• Chestnuts
• Filberts
• Hazelnuts
• Hickory nuts
• Macadamia nuts
• Pecans
• Pine nuts
• Pistachios
• Walnuts
Common Foods With Nuts
Don't be surprised to find peanuts or tree nuts in foods like these:
• Baked goods. Cookies, candy, pastries, pie crusts, and others
• Candy, chocolate candy especially; also nougat and marzipan
• Other sweets. Ice cream, frozen desserts, puddings, and hot chocolate
• Cereals and granola
• Chex mix
• Peanuts or peanut butter are sometimes used as thickeners.
• Grain breads
• High-energy bars
• Honey
Common Ingredients With Nuts
Avoid these when cooking and look for them on prepared food labels:
• Nut butters. Almond, cashew, peanut, and others
• Nut pastes. Includes products like marzipan, almond paste, and nougat
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Nut oils. Includes cold-pressed or expressed peanut oil, and others
Hydrolyzed plant or vegetable protein. These can have peanuts in them.
Peanut flour
Nut extracts, like almond extract
4 Tips for Avoiding Nuts
• Beware of cross-contact
• Foods that don't contain peanuts or tree nuts can get contaminated if they are
prepared in the same place or using the same equipment. Foods sold in the U.S.
must say this on the label.
• Cross-contamination also occurs in ice cream parlors because of shared
scoopers and other equipment, as well as in many ethnic restaurants where a
wide variety of ingredients are used.
Check the label each time you buy a product. Manufacturers sometimes change recipes
and a trigger food may be added to the new one.
The role of sugar in baking and cooking
Regular or table sugar is known for its sweetness — and its calories and carbs. Sugar
gets a bad rap and is blamed for many major health problems such as obesity and Type
2 diabetes. But all cooks and bakers know that sugar is an invaluable ingredient in
helping to ensure foods not only taste good, but also have the right texture, color, and
volume. Sugar does more than just make foods and beverages taste good. In baked
goods, such as cakes, cookies, and brownies, sugar creates a light, tender product and
adds volume. It also helps trap and hold moisture so that those chewy chocolate chip
cookies don’t immediately turn into hockey pucks. Sugar also helps with browning
(picture a golden crust on a loaf of banana bread) and can crystalize to add crunch or
texture to baked goods. If you’re a bread baker, you probably know that sugar helps to
feed the yeast that provides leavening. When sugar is heated, it caramelizes, forming
the basis for caramel sauce or flan. And who doesn’t appreciate the beauty of a flaming
baked Alaska dessert or lemon meringue pie with its frosty white peaks, formed by egg
whites beaten with — you guessed it — sugar!
Using sugar substitutes in cooking and baking
Sugar substitutes can be used in both cooked items and baked goods, but it’s important
to realize that the end result may not be identical to the same product made with sugar.
Sugar substitutes, while very sweet, don’t have the same properties or chemical
composition as table sugar. For these reasons, be prepared for the following issues.
• A lighter color. Baked goods made with sugar substitutes tend to be light in color.
Sugar substitutes don’t provide the same browning effect as sugar.
• Flatter products. Cakes, quick breads, and muffins may not have the same volume
when prepared with sugar substitutes.
• Texture differences. Baked goods made with these sweeteners tend to be drier and
denser (almost like a biscuit) than those made with sugar because the sweeteners don’t
hold moisture. Besides being drier, products may become stale more quickly.
• Taste differences. Sugar substitutes can impart an aftertaste; some people find this
more noticeable than others.
• Cooking time. You may need to adjust the time required to bake a cake or cookies
made with sugar substitutes.
To prevent your grandmother’s spice cake from turning out like a pancake (and tasting
like cardboard), it’s generally recommended not to use a sugar substitute in a baked
goods recipe for all the sugar called for. Depending on the sweetener you are using, the
proportions of sugar may vary. Check the product’s package or website for specific
information on how to bake with a sugar substitute.
Despite some of the issues that can occur when using sugar substitutes, they can still
be useful in helping you and your family cut down on sugar while enjoying sweet treats.
However, not all sugar substitutes are well suited for cooking and baking, so choose
wisely. Here are the sugar substitutes best suited for cooking and/or baking.
• Sucralose: This sweetener is 600 times sweeter than sugar. One teaspoon contains
one calorie and 0 grams of carb, and one cup contains 48 calories and 12 grams of
carb. This sweetener is heat stable and therefore great for baking, cooking, and
canning. It’s also available in a brown sugar version. Splenda’s website provides helpful
tips for baking and cooking with Splenda.
For example, when baking cookies, it advises substituting only the white sugar in the
recipe with Splenda, not the brown sugar. Doing so will retain a cookie’s characteristic
chewy or crunchy texture. To ensure cakes and quick breads rise to their full height,
Splenda advises using small pans and adding nonfat dry milk powder and baking soda
for every one cup of granulated Splenda used. For more helpful hints, visit
www.splenda.com.
• Saccharin: Years ago, saccharin was pretty much the only sweetener in town. Tab,
one of the first diet sodas to hit the market, was sweetened with saccharin. This
sweetener is 300 times sweeter than sugar. It’s available in packets, in bulk, and in a
liquid form. One packet contains 2 calories and 0.5 grams of carb. The Sweet’N Low
website states that saccharin is heat-stable, making it suitable for baking, cooking, and
canning. While you can substitute saccharin for all the sugar in a recipe, the website
advises keeping some of the sugar in baked goods recipes to maintain proper volume
and texture. A substitution chart is provided to determine the right amount of saccharin
to use in a recipe.
To enhance volume and texture, other helpful baking hints are provided on Sweet’N
Low’s website, including increasing the amount of liquid ingredients and adding an extra
egg or two egg whites. To learn how to best use saccharin in recipes, visit
www.sweetnlow.com or www.sugartwin.com.
• Stevia (steviol glycosides): Some of the newer sweeteners to enter the market are
the stevia-based sweeteners. These sweeteners contain an extract from the stevia leaf
called rebaudioside-A. The term “stevia” refers to the entire stevia plant, which is not the
same as stevia-based sweeteners. Stevia-based sweeteners are 200 times sweeter
than sugar. One packet contains between zero and one calorie and one to four grams of
carb, depending on the brand.
One brand, Truvia, contains erythritol, a sugar alcohol that is added to provide bulk and
texture. Pure Via contains dextrose, a type of sugar. Stevia-based sweeteners are
suitable for baking; however, they can’t replace sugar cup for cup in recipes. It’s best to
leave at least 1/4 cup of sugar in the recipe to help with browning and provide texture.
You likely will need to use a lower baking temperature and increase the baking time.
Find more tips and recipes at the manufacturers’ websites: www.truvia.com,
www.purevia.com, www.sweetleaf.com, www.zingstevia.com.
Sugar substitute blends
While sugar substitutes can help reduce calorie and carb intake, they don’t possess all
the properties of sugar, which means they either may not be suitable for baking at all, or
the final product may not have the same texture, volume, or appearance as a baked
good made with sugar. For this reason, many of the sugar substitute manufacturers also
produce “sugar blends,” which combine a particular sugar substitute with sugar. If you
decide to bake with a sugar blend, be sure to read the instructions. When replacing
sugar with a sugar blend, you’ll generally use half as much — for example, 1/2 cup of
sugar blend instead of 1 cup of sugar. Available sugar blends include:
• Splenda Sugar Blend and Splenda Brown Sugar Blend;
• Pure Via Turbinado Raw Cane Sugar and Stevia Blend;
• Truvia Baking Blend and Truvia Brown Sugar Blend;
• SweetLeaf SugarLeaf; and
• Zing Baking Blend.
Allergen-Free Recipes to Get You Started
Cocoa Coconut Cookies
(Wheat-Free, Egg-Free)
Ingredients:
1/3 cup less-fat margarine (a vegan margarine like Earth Balance Organic Buttery
Spread can be used)
2/3 cup dark brown sugar, packed
2/3 cup low-fat milk (soy milk or rice milk can be substituted)
1 1/2 teaspoons vanilla extract
1 3/4 cups barley flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup pecan pieces (optional)
1/3 cup coconut, shredded or flaked
Preparation:
• Preheat oven to 350 degrees. Coat cookie sheet with canola cooking spray or
parchment paper
• In large mixing bowl, cream together margarine and brown sugar. Slowly pour in
the milk and vanilla and beat until blended.
• In medium bowl, combine barley flour, cocoa powder, baking powder, and baking
soda with whisk. Beat into margarine mixture on low speed, blending just until
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combined. Stir in pecans (if desired) and coconut.
Using a cookie scoop, place balls of dough on prepared baking sheet. Bake for
about 8 minutes.
Yield: Makes 18 cookies.
Rice Flour & Whatever Muffins
(Wheat-Free and Potentially Milk-Free and Egg-Free)
Ingredients:
1 large egg (or use an egg replacement such as 1 tablespoon ground flaxseed
simmered in 3 tablespoons water for 1 minute, then let sit 5 minutes to gel)
1/2 cup liquid of choice (fruit juice, low-fat milk, soy milk, coffee, etc.)
2 tablespoons granulated sugar
2 tablespoons canola oil
1 cup brown rice flour (white rice flour can be substituted)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped nuts (optional)
3/4 cup fresh or frozen fruit (blueberries or raspberries, finely chopped apples or
peaches, etc.)
Preparation:
• Preheat oven to 425 degrees. Line six muffin cups with foil or paper liners, or
coat the cups with canola cooking spray.
• In large mixing bowl, combine egg or egg replacement, liquid of choice, sugar,
and canola oil, beating on low until smooth.
• In medium bowl, combine brown rice flour, baking powder, and salt. Add all at
once to egg mixture and beat on low just until combined. Stir in nuts (if desired)
and fruit of choice.
• Divide batter among the prepared muffin cups and bake for 15 minutes or until
toothpick or fork inserted in the center of largest muffin comes out reasonably
clean.
• Yield: Makes 6 muffins
Nutrition Information: Per serving (using a large egg and 3/4 cup blueberries): 187
calories, 4 g protein, 28 g carbohydrate, 6.5 g fat, 0.8 g saturated fat, 37 mg cholesterol,
2 g fiber, 304 mg sodium. Calories from fat: 31%
Helpful Chart:
The list below is not a full listing of potential allergens, but a list of more common ones
found in bakery products:
Milk/
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Butter
Cream
Lactose
Eggs
Wheat/ Gluten
Peanuts/ Tree
Nuts
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Ice Cream
Milk
Whey
Caramel color or flavor
Sour Cream
Whipped Cream
Yogurt
Cheese
Buttermilk
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Egg washes—used on breads, sweet goods, • Egg substitutes
made pastries, and pies with egg whites
Edible cake decorations
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Wheat:
triticale
graham
kamut
semolina
spelt
faro
einkorn
flor
hydrolyzed wheat
protein
matzoh
sprouted wheat
wheat germ oil
whole wheat berries
Barley
Oats
Rye
Wheat derivatives:
bran • grass • durum • malt
germ • gluten
sprouts • starch
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Artificial nuts
May be made from peanuts with tree nut flavoring added
Marzipan
Made from almond paste; used in cookies, sweet goods, and
cakes
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Soy
Pesto
May contain pine nuts or walnuts; added to some focaccia and
savory breads
Almonds
Filberts/Hazelnuts • Peanuts
Pecans
Pistachios
Walnuts