Arm Yourself With an Arsenal of Allergy Resources

An increasing number of products, as well as sources for meal planning, information and inspiration, are available to people with food allergies and sensitivities. Here are a few that may be of interest.

RECENTLY PUBLISHED BOOKS

“Allergy-Free Cookbook: No Eggs, No Dairy, No Nuts, No Gluten” (DK Publishing, $25) by Alice Sherwood is an indispensable guide for anyone learning to live with allergies. It’s full of recipes and useful tips for shopping and traveling. But it’s the chart for substituting ingredients that will transform your kitchen and cooking.

“Gluten-Free, Sugar-Free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life” (Marlowe & Company, $16.95), by Susan O’Brien is a real cook’s book. O’Brien’s creative recipes make eating healthfully both easy and enjoyable.

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PRODUCTS

SOY AND COW’S MILK SUBSTITUTES:

Rice and almond milks are made in several flavors, including vanilla, chocolate and plain. Coconut milk can be used in desserts with compatible flavors.

Strawberry and apricot-mango are just two flavors of goat’s milk yogurt offered by Redwood Hill Farm. They’re sweetened with honey and fruit, and are produced without preservatives or gelatin. Even if you’re not a fan of goat’s milk, this delicious yogurt has a mild taste, and is definitely worth a try.

CANE SUGAR SUBSTITUTES:

Agave nectar is a sweetener commercially produced in Mexico from agave plants. It has a more neutral flavor and is less viscous than honey. There are several brands available at Whole Foods and natural food markets. (Susan O’Brien shares a few recipes using agave in “Gluten-Free, Sugar-Free Cooking.”)

WHEAT SUBSTITUTES:

Bob’s Red Mill has an amazing variety of wheat- and gluten-free flours and products that are available on its Web site (bobsredmill.com) and in many supermarkets.

Ancient Harvest Quinoa Pasta has more texture than wheat pastas, but its flavor blends well with ragus, as well as lighter sauces and vinaigrettes.

DeBoles Gluten-Free Rice Lasagna doesn’t need precooking, so it’s ready to layer in the pan.

Pamela’s Products produces a line of gluten-free cookies and baking mixes that are available on her Web site (pamelasproducts.com). You’ll also find recipes and product information relating to specific allergies.

EGG SUBSTITUTES:

Ener-G Egg Replacer is also gluten and wheat free. In “Allergy-Free Cookbook,” Alice Sherwood suggests adding 1 teaspoon oil and 1 teaspoon vanilla for flavor to commercial egg replacers, which can have a drying effect in baked goods.

To make a homemade egg substitute, Sherwood recommends combining 1 teaspoon baking powder, 1 tablespoon vinegar and 1 tablespoon water. Or dissolve 1 teaspoon yeast in 4 tablespoons warm water.

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WEB SITES

_ Aaaai.org (American Academy of Allergy Asthma and Immunology) has an archive of articles offering news and information regarding food allergies.

_ Aafa.org (Asthma and Allergy Foundation of America) supplies a number of links relating to food allergies.

_ Foodallergytalk.com is an invaluable resource for sorting out the ingredients listed on labels that may pose a risk to allergy sufferers.

_ Glutenfreegirl.com, written by local blogger Shauna James Ahern, is an entertaining and insightful look at living the good life without gluten. (Ahern’s book, “Gluten-Free Girl: How I Found the Food That Loves Me Back … & How You Can Too” will be published by Wiley in October.)

_ Kidswithfoodallergies.org provides parents with support, resources and recipes to help their children live healthy, active lives.

_ Mayoclinic.com supplies information and tools to help manage the symptoms of allergies.

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