Baking Without Milk, Eggs, Soy, Wheat, Gluten and Nuts

 This is the video recording from the live webinar Kids With Food Allergies Foundation (KFA) presented on 11/28/12. Our guest speaker was Colette Martin, author of Learning to Bake Allergen-Free. Topics include replacements for milk, eggs, soy, wheat and gluten and recommendations on how to get the best results for baking.



Please remember that the information contained in the video is not intended to be medical advice, nor an endorsement of any product.  Please check with the manufacturers to confirm safety of a product for your child.


We received almost 200 questions during the webinar.  For those that were not answered, Colette responded on our blog: Baking Without Allergens - Your Questions Answered.  Thank you!

Here are some resources to help answer some questions about baking without allergens:


How to Read Food Labels to Find Food Allergens (U.S.)


Basic Recipe Substitutions for Milk Allergy


Basic Recipe Substitutions for Egg Allergy


Basic Recipe Substitutions for Soy Allergy


Basic Recipe Substitutions for Wheat Allergy

Basic Recipe Substitutions for Corn Allergy

Basic Recipe Substitutions for Thickeners/Starches


Avoiding Cross-Contamination in Your Home


You can post any question you have on our Food & Cooking support forums at any time.  Registration is free!


Kids With Food Allergies Foundation also has an large collection of allergy-friendly recipes (over 1,200) available to our Family Membership subscribers.  A free preview of over 50 recipes is available; and we also share recipes on our Food, Nutrition and Recipes blog.



You can follow Colette Martin on her blog, Facebook page, or on Twitter. Her book is available on


If you are doing any holiday or food shopping via, please bookmark and use our special link to Amazon.  For every purchase made through our link, KFA receives 4-10% of the proceeds at no cost to you!



Thank you!


Last edited by Kids With Food Allergies December 15, 2013 9:09 PM
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