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Food for Thought: Tips for cooking when you have food allergies

Posted December 30, 2014 12:01 am

TIP OF THE WEEK

An estimated 15 million people in the United States, including one in 13 children, suffer from food allergies, according to Food Allergy Research and Education. A wide range of reactions to food allergens can provide a unique set of challenges in the kitchen. How can someone with food allergies still enjoy cooking?

Chef Jennifer Brooks-Stadler of the Illinois Institute of Art says there are three ways to work around a food allergy: reduce, replace or eliminate. "The home cook needs to know what they like and be willing to experiment a little," she says. "There will be some fails."

Eggs and nuts are two common food allergens, but there are ways to work around them when cooking at home. Brooks-Stadler says you can substitute fruit and vegetable purees such as applesauce, pumpkin or squash for breads and baking.

For eggs being used as a binder, try using a mashed banana, xanthan gum or another thick mashed or pureed fruit substitute. Applesauce works well to contribute moisture, and if the egg is the leavening element in a recipe, a small amount of baking powder can be used.

"A lot of people have different levels of allergies to nuts. Maybe you can't have almonds, but you can have peanuts," says Brooks-Stadler. She recommends substituting seeds and seed butters for nuts and nut butters.

 Brandpoint

NUMBER TO KNOW

2.2 million tons: In 2009, Brazil cultivated more than 2.2 million tons of pineapple, leading the rest of the world. Other countries that grow a good amount of pineapple include the Philippines, Costa Rica and Cote d'Ivoire.

 More Content Now

EASY RECIPE: Winter Kale Salad

Ingredients:

4.5 ounces uncooked kale

2 firm pears, halved, cored and sliced

1/2 cup red onion, thinly sliced

1/4 cup dried cranberries

1/4 cup pistachios, chopped

1/4 cup olive oil

1/4 cup pineapple juice

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1. Combine salad blend, pears, red onion, cranberries and pistachios in large bowl.

2. Whisk together olive oil, pineapple juice, garlic and ginger in small bowl. Pour over salad mixture; toss to evenly coat.

 Family Features

FOOD QUIZ

A watercress sandwich is made with which ingredient, aside from the eponymous herb?

A. Ham

B. Cucumber

C. Egg

D. Pickles

Answer at bottom of rail.

WORD TO THE WISE

pancetta: Pancetta is often called Italian bacon. That's a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It's then dried for a few months. Pancetta adds a distinctive pork flavor to pasta and other dishes without infusing into them bacon's smokiness.

 Cookthink

THE DISH ON

Every Last Crumb: Paleo and Beyond' by Brittany Angell

Get prepared to have your life changed. "Every Last Crumb" will take you down a revolutionary bread-making road with recipes that look, taste and smell like their gluten-filled counterparts. These recipes use ingredients that are healthier and accessible to those with the many dietary restrictions. Dairy-free? Egg-free? Sugar-free? "Every Last Crumb" has you covered. You will be exposed to coconut flour, almond flour, and chestnut, plantain and sweet potato flour that will open your eyes to new ways of making healthy and tasty breads.

 Victory Belt Publishing

FOOD QUIZ ANSWER

B. Watercress sandwiches, a staple selection with tea in England, are typically made with cucumber.