In our April issue , I wrote an essay about children and food allergies. I know this subject well because my youngest daughter is allergic to eggs, dairy, peanuts, tree nuts, sesame seeds, and avocado.
Aside from avocado, these ingredients are pervasive in the foods most people eat everyday. Sesame seeds are included in crackers and many breads (not to mention hummus), nuts are hidden everywhere, and eggs and dairy, well, you can pretty much forget about any breakfast food, dessert, or baked good.
These types of allergies can be paralyzing, but being the food editor of this magazine, I decided to view the experience as a challenge. It's important to me that my daughter have the same pleasurable experience with food that the rest of us do. So, I've learned to cook and bake without these ingredients, I've gotten to know menus better than before, and I've learned the questions that I need to ask when dining out. Below are my tips—feel free to add yours in the comment area below.
When baking or cooking something like pancakes or waffles, I substitute Bob's Red Mill  ground flax seed for eggs. For each egg called for, soak one tablespoon of ground flax seed in three tablespoons of warm water for five minutes. Add to the recipe and proceed as normal. (Bob's Red Mill also offers an egg replacement product , but I prefer the wholesomeness of flax seed.)
In place of butter, I buy Earth Balance's organic coconut spread . The spread contains no cholesterol and it imparts a slight coconut flavor. My only complaint is that the smoke point is low. (I turn to coconut oil when I need to cook with high heat.)
In place of cheese, I rely on Daiya 's dairy-free products. I've found that these melt and taste better than other brands. Oddly enough, the cheese that comes in blocks melts significantly better than the shredded variety.
In place of peanut butter, I purchase MaraNatha  sunflower seed butter. I like the flavor better than the slightly off-tasting soy nut butter.
WEBSITES AND COOKBOOKS
I've spent a tremendous amount of time researching websites and cookbooks. Some of my favorites:
Chloe Coscarelli's website  and books are phenomenal resources. She gained fame by impressing judges with her vegan treats on the Food Network's Cupcake Wars  but her savory recipes are also reliable. I especially like this recipe  for roasted squash, apple, and caramelized onion pizza.
Say what you will about Alicia Silverstone, but her blog the Kind Life  is jammed with information and recipes.
I'm a huge fan of True Food Kitchen's cookbook . The recipes are flavorful, healthy, and easily adaptable for allergies. The book is also a terrific resource for all degrees of healthy eating.
Vegan Desserts  by Hannah Kaminsky won me over with recipes such as stuffed cider doughnuts. The book is well researched and has tons of photographs.
Anne Benckert's book The Egg-and-Dairy-Free Cookbook  takes the guesswork out of where and how to substitute. The recipes are easy to follow and are, for the most part, pretty good.
General cooking tip: You don't always need to follow an allergy-safe recipe, just read the instructions carefully and make adjustments and substitutions when needed.
Casein  is a milk protein that shows up in items such as sausages, lunchmeats, nondairy whipped toppings, and other processed foods. For a full listing of words that might indicate the presence of casein, click here .
Egg whites are often used as a binder ingredient, so expect to find them in many hot dogs, meatballs, meatloaf, and even veggie burgers. (The quinoa-based Qrunch Burger  is my go-to veggie burger.)
Gluten-free products often contain almond flour.
It's worth doing your homework before you walk into a restaurant. Don't make any assumptions—call ahead and ask about specific dishes. Ask about those dishes again when you arrive. Make sure your server understands that these are allergies, not preferences.
True Food Kitchen , City O’ City , and ModMarket  take allergies very seriously. Patxi's Pizza  also does an excellent job, as does Nick-N-Willie's Pizza  (the gluten-free dough, which is also sans eggs and dairy, is quite good).
—Image courtesy of Shutterstock 
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