My grandson turns 1 in a couple of weeks - would like him to have a cake
like every other kid, but he's allergic to eggs, wheat and milk... can
anyone suggest a cake, or cake like dessert, that would work???

Thanks, Margaret

geb wrote:
> My grandson turns 1 in a couple of weeks, and I would like him to have a cake
> like every other kid, but he's allergic to eggs, wheat and milk. Can
> anyone suggest a cake or cake-like dessert that would work?


See if you can find a copy of _Natural Foods Cookbook: Vegetarian
Dairy-Free Cuisine_ by Mary Estella. Her recipes are all egg and dairy-
free. They do use whole wheat flour, but I've found that other flours
substitute well. There are other cookbooks as well that meet your
criteria for recipes. Search under "allergy," or "macrobiotic."


--Lia

geb wrote:
> My grandson turns 1 in a couple of weeks, and I would like him to have a cake
> like every other kid, but he's allergic to eggs, wheat and milk. Can
> anyone suggest a cake or cake-like dessert that would work?


See if you can find a copy of _Natural Foods Cookbook: Vegetarian
Dairy-Free Cuisine_ by Mary Estella. Her recipes are all egg and dairy-
free. They do use whole wheat flour, but I've found that other flours
substitute well. There are other cookbooks as well that meet your
criteria for recipes. Search under "allergy," or "macrobiotic."


--Lia

In article
>,
"geb" > wrote:

> My grandson turns 1 in a couple of weeks - would like him to have a cake
> like every other kid, but he's allergic to eggs, wheat and milk... can
> anyone suggest a cake, or cake like dessert, that would work???
>

<http://www.angelfire.com/mi/FAST/desserts.html>
<http://www.foodallergy.org/recipes.html>
<http://www.foodyoucaneat.com/food/Br...Category=Desse
rts>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article
>,
"geb" > wrote:

> My grandson turns 1 in a couple of weeks - would like him to have a cake
> like every other kid, but he's allergic to eggs, wheat and milk... can
> anyone suggest a cake, or cake like dessert, that would work???
>

<http://www.angelfire.com/mi/FAST/desserts.html>
<http://www.foodallergy.org/recipes.html>
<http://www.foodyoucaneat.com/food/Br...Category=Desse
rts>

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

In article <f5Sld.40047$5K2.3281@attbi_s03>,
Julia Altshuler > wrote:

> geb wrote:
> > My grandson turns 1 in a couple of weeks, and I would like him to have a
> > cake
> > like every other kid, but he's allergic to eggs, wheat and milk. Can
> > anyone suggest a cake or cake-like dessert that would work?
>
>
> See if you can find a copy of _Natural Foods Cookbook: Vegetarian
> Dairy-Free Cuisine_ by Mary Estella. Her recipes are all egg and dairy-
> free. They do use whole wheat flour, but I've found that other flours
> substitute well. There are other cookbooks as well that meet your
> criteria for recipes. Search under "allergy," or "macrobiotic."

If you subsitute a non-gluten-containing flour (eg soy or rice) for the
wheat, don't forget to add guar gum or xanthan gum to make it stick
together -- it's like a gluten substitute. About 1/2 teaspoon per cup
of flour should work.

Miche

--
WWMVD?

In article <f5Sld.40047$5K2.3281@attbi_s03>,
Julia Altshuler > wrote:

> geb wrote:
> > My grandson turns 1 in a couple of weeks, and I would like him to have a
> > cake
> > like every other kid, but he's allergic to eggs, wheat and milk. Can
> > anyone suggest a cake or cake-like dessert that would work?
>
>
> See if you can find a copy of _Natural Foods Cookbook: Vegetarian
> Dairy-Free Cuisine_ by Mary Estella. Her recipes are all egg and dairy-
> free. They do use whole wheat flour, but I've found that other flours
> substitute well. There are other cookbooks as well that meet your
> criteria for recipes. Search under "allergy," or "macrobiotic."

If you subsitute a non-gluten-containing flour (eg soy or rice) for the
wheat, don't forget to add guar gum or xanthan gum to make it stick
together -- it's like a gluten substitute. About 1/2 teaspoon per cup
of flour should work.

Miche

--
WWMVD?

Miche wrote:

> If you subsitute a non-gluten-containing flour (eg soy or rice) for the
> wheat, don't forget to add guar gum or xanthan gum to make it stick
> together -- it's like a gluten substitute. About 1/2 teaspoon per cup
> of flour should work.


I've read this advice before, and it makes sense, but my experience has
been that it doesn't matter if I leave the gum out when using oat or
barley flour in quick breads. I wonder if the tofu is doing something
to hold the muffins and cakes together.


--Lia

Miche wrote:

> If you subsitute a non-gluten-containing flour (eg soy or rice) for the
> wheat, don't forget to add guar gum or xanthan gum to make it stick
> together -- it's like a gluten substitute. About 1/2 teaspoon per cup
> of flour should work.


I've read this advice before, and it makes sense, but my experience has
been that it doesn't matter if I leave the gum out when using oat or
barley flour in quick breads. I wonder if the tofu is doing something
to hold the muffins and cakes together.


--Lia