How to modify recipes for food allergies
It is important to make allergy free meals look and taste similar to meals served to the rest of the children at your service.
Many favourite recipes can be modified to be suitable for children with allergies by swapping allergenic ingredients with ingredients that are allergy free.
Alternative ingredients for common food allergens
The table below outlines common ingredients used in many recipes and appropriate alternatives for children with allergies.
| Ingredient to avoid | Allergy free alternative |
|---|---|
| Eggs These are used to bind or aerate a recipe so the option you choose will depend on the recipe. | 1 egg = any of the following options: 1 teaspoon egg replacer (e.g. Orgran) + 2 tablespoons water (for aerating or binding) 1 teaspoon baking powder + 1 tablespoon water + 1 tablespoon vinegar (for aerating or binding) ¼ cup mashed potato or pumpkin (for binding) ½ cup mashed banana or puree apple (for binding) |
| Egg yolks only | 1 egg = 1 teaspoon egg replacer (e.g. Orgran) + 1 tablespoon water |
| Egg whites | Beat egg replacer (e.g. Orgran) with water until stiff |
| Cow’s milk | Soy or rice drink |
| Plain wheat flour | 1 cup plain wheat flour = any of the following options 1 cup Orgran All Purpose Plain Flour ½ cup rice flour + ½ cup pure cornflour |
| Self raising wheat flour | 1 cup self raising wheat flour = any of the following options 1 cup Orgran All Purpose Self Raising Flour ½ cup rice flour + ½ cup pure cornflour + 2 teaspoons wheat free baking powder (e.g. Wards). |
| Wheat based baking powder | Use a wheat free alternative (e.g. Wards) |
| Margarine | Milk free margarine (e.g. Nuttelex, Becel, Sundew) |
| Cooking oil | Sunflower oil, safflower oil |
Recipe modification example
The following examples demonstrate how common recipes can be adapted to allergy free alternatives by swapping some ingredients.
Custard
A standard custard recipe uses custard powder and cow’s milk. An allergy free alternative uses a rice flour and corn flour combination, with rice drink and soy drink.
| Standard ingredients | Allergy free alternative |
|---|---|
| 1–2 tablespoons custard powder | 1–2 tablespoons rice flour or corn flour |
| ½ tablespoon sugar | Same |
| 1 cup milk | 1 cup rice or soy drink (use calcium fortified) |
| 1 teaspoon of vanilla essence | Same |
Carrot muffins
Our carrot muffin recipe uses flour, milk and eggs. The allergy free alternative uses Orgran flour, rice bran, rice milk and egg replacer.
| Standard ingredients | Allergy free alternative |
|---|---|
| 1 cup white self raising flour, sifted | 1 ½ cups Orgran self raising flour |
| 1 cup wholemeal self raising flour, sifted | ½ cup rice bran |
| Brown sugar | Same |
| Cinnamon, ground | Same |
| Carrots, medium, grated | Same |
| Apple, medium, grated | Same |
| 1 cup milk | 1 cup rice drink (use calcium fortified) |
| 2 eggs, lightly beaten | 2 teaspoons egg replacer (e.g. Orgran) + 4 tablespoons water |
| Canola or vegetable oil | Same |
| Vanilla essence | Same |
References
Adapted with permission from: Modifying recipes for food allergy, Department of Nutrition and Food Service, Royal Children’s Hospital Melbourne, 2013
For more information please phone 1300 22 52 88 or email heas@nnf.org.au
Except where otherwise indicated, the images in this document show models and illustrative settings only, and do not necessarily depict actual services, facilities or recipients of services. This document may contain images of deceased Aboriginal and Torres Strait Islander peoples. In this document, ‘Aboriginal’ refers to both Aboriginal and Torres Strait Islander people. ‘Indigenous’ or ‘Koori/Koorie’ is retained when part of the title of a report, program or quotation. Copyright © State of Victoria 2016
Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.
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