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Mar 30, 2011 04:56 AM

Food Allergy Substitutions: wheat, milk, eggs

My husband has been diagnosed with multiple food allergies including beef, bananas, pork, wheat, spelt, graham, yeast, brewers yeast, eggs, milk including goat milk, apples, almonds, and multiple other fruits. Our greatest difficulty is coming up with breakfast foods. Baking isn't a problem but I am stymied with the multiple whammy of no wheat, milk or eggs. I would like to make him something like corn bread and wonder if I can substitute soy milk for buttermilk and what to use to substitute for eggs. TIA

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  1. For the past few months we have cut the grains, sugar, and dairy out of our diet and I have found that to be challenging. It has forced me to use a variety of products that I never would have tried before. I have been able to find some recipes for ingredients like coconut flour, chia seed meal, or flax seed meal and have been able to make some of my own substitutions with coconut milk, or cashew milk. I have seen several recipes using beans as a main ingredient in vegan baked goods. This is one of the websites that I have found that might have recipes close enough that you might be able to tweak for specific allergies

    As far as breakfast is concerned, here are a few of things that we have been making:
    Latkes with a variety of ingredients (zucchini, sweet potatoes, etc
    )Porridge made with quinoa
    Sweet potato hash with chicken sausage
    Homemade breakfast bars (I make these with dates, nuts, and other dried fruit. That's it. They remind me of Larabars)

    2 Replies
    1. re: girleatseverything

      Thanks for the advice. I checked out the website, found it helpful though she uses a lot of almond products (butter, meal, flour) that is for some reason included in my husband's apple allergy.

      I like the idea of the sweet potato hash but the sausages are made with pork fat or casing so no go. I could though make the filling using ground dark meat chicken or turkey. An idea to explore.

      1. re: AGM_Cape_Cod

        I also like this blog as well She had a few flour blends that so not include almonds. I thought about combining her blends in some of the dairy free recipes I have found but I have not really started experimenting yet.

    2. I'm also off many grains, eggs, and dairy. It's been a lot of fun to experiment with baking. Check out the Gluten Free Girl website as her recipes all use weights and ratios, so substitutions are quite easy. Different flours I like are rice, brown rice, teff, amaranth, quinoa, coconut flours. For oil I usually use coconut oil - though sometimes olive oil or grapeseed. I don't eat soy or almond, so usually use coconut milk, but sometimes rice or hemp. And instead of eggs I use a slurry of flaxseed or chia seeds. Add nuts, dried or fresh fruit, etc.

      Some experiments are better than others, but everything is different and they are all a lot of fun to play around with.

      Smoothies save me for breakfast, though. They are a great way to get a lot of nutrition easily: frozen fruit, coconut milk, rice protein powder, and a splash of agave or honey.

      1. I had my son off dairy for a while. This site has a lot of ideas, not just for dairy free, but egg and gluten free too.

        1. What about fried polenta, served with maple syrup and chicken breakfast sausages? Or pour the cooked polenta into oiled muffin tins and add toppings that your hubby can eat (mushrooms?). Let'em cool and then reheat for bfast.

          Can he have barley? Barley flour might work in some baked goods, and hulled barely (not the pearled kind) makes a really yummy breakfast porridge.

          1. My stepson is allergic to milk and eggs so I know how you feel! Try Cherrybrook Kitchens. They make a variety of cake/cookie/brownie/pancake mixes that are egg, nut, dairy, gluten free and the stuff actually tastes good. I warn you, it's not cheap- like $6 a box but it's worth it. You can buy egg replacer at Whole Foods, we use it occasionally but it upsets my and my husband's stomach and just bake as usual.