(egg-free, gluten-free, milk-free, wheat-free)

Mix dry ingredients in saucepan, then stir in cold water and mix well. Add hot water and cook just until mixture is clear. Let cool to lukewarm, then gradually add remaining ingredients, beating constantly.

(egg-free, gluten-free, milk-free, wheat-free) 5 cups Puffed Rice cereal 1/2 pound miniature marshmallows 1/3 cup milk-free margarine (or 32 large marshmallows) 1/2 cup peanut butter Heat Puffed Rice cereal in shallow pan for 10 minutes in 350° F oven. Pour into large greased bowl. Melt milk-free margarine, peanut butter, and marshmallows in double boiler. Pour marshmallow mixture over Puffed Rice until mixture is coated. Pack mixture in bottom and on sides of paper cups or greased custard cups, leaving the center hollow. Chill thoroughly. Fill with ice cream when needed. (Peanut butter may be omitted.)



Recipes marked with an asterisk (*) are courtesy of the Allergy Information Association, Weston, Ontario, Canada.

The following government agencies and nonprofit associations can help you with questions on food composition, food product labels, and food additives: American Allergy Association P. O. Box 7273 Menlo Park, CA 94025 Allergy Information Association 25 Poynter Dr., Room 7 Weston, Ontario M9R 1K8 Canada American Dietetic Association 430 North Michigan Ave. Chicago, EL 60611 Consumer Communications Room 15 B-32 U.S. Food and Drug Administration 5600 Fishers Lane Rockville, MD 20852 Human Nutrition Center U.S. Department of Agriculture Fourteenth St. and Independence Ave. SW Washington, DC 20850 Much of the material in this chapter is based on information provided by the Allergy Information Association.

(wheat-free, milk-free, egg-free, corn-free)

For gluten-free diets, use a cereal-free baking powder and substitute for barley flour, 2 1/4 cups rice flour less 1 tablespoon.) Cream together sugar and milk-free margarine. Beat in remaining in­gredients. Chill briefly. Roll into 1-inch balls and roll balls in sugar. Place on lightly greased and floured (with barley flour) sheet. Bake for 5 min­utes in 375° F oven. Remove from oven and make a thumbprint in each cookie. Continue baking for about 8 more minutes. When cool, fill each thumbprint with a dab of jelly. Makes 42 cookies.

(wheat-free, milk-free, egg-free, corn-fret

(For gluten-free diets, use a cereal-free baking powder; instead of barley flour, use 2 1/2 cups less 1% tablespoons rice flour.) Cream together the milk-free margarine and brown sugar. Beat in egg substitute, water, and vanilla. Mix together the flour and baking powder and gradually add to the creamed mixture. Mix until smooth. Force dough through cookie press onto ungreased cookie sheet. Bake in 400° F oven for 8 minutes. Makes 60 cookies.

(wheat-free, milk-free, egg-free, corn-free

(For gluten-free diets, use a cereal-free baking powder and, for the barley flour, substitute 1 1/3 cups rice flour less 2 tablespoons.) Cream together the sugar and shortening. Add the egg substitute and water and lemon juice and beat well. Mix in the mashed bananas. Stir together the flour, mace, baking powder, and baking soda. Add the flour mixture and the Va cup water alternately to the creamed mixture, begin­ning and ending with flour. Grease and flour (with barley flour) a 9-cup mini-Bundt pan. Bake in a 350° F oven for 40 minutes. Cool in pan for 15 minutes. Remove from pan and complete cooling on a wire rack.

Below is a selected list of companies that manufacture food prod­ucts for restricted diets, including diets prescribed by doctors for allergic patients. (Check with your doctor first, however, to determine if these products are suitable for your or your child’s particular, special diet.) When searching for a particular product, call up your local super­market to see if it is in stock. If that store does not have the product you want, the store manager may be able to refer you to another supermarket or grocery store in the area that does.

(egg-free, milk-free)

Combine dry ingredients. Gradually stir in vinegar and water. Simmer for 8 minutes, stirring frequently. Beat oil slowly into mixture. Add parsley when serving. This dressing is delicious over greens. It is also excellent as a spread over hamburgers when ingredients such as mustard, ketchup, mayonnaise, and onions are not allowed in the diet. What are some easy-to-follow nonallergenic dessert recipes suitable for the whole family? Food allergy does not necessarily mean no more sweets . Rest assured—a good many allergen-free tasty desserts can be easily prepared that will please the entire family.
The following recipes will give you an idea of the many possibilities available.*

(egg-free, gluten-free, milk-free, wheat-free) 1/4 cup sugar 3 xups Rice Chex or Corn Chex 1 teaspoon cinnamon cereal 3 tablespoons milk-free margarine Mix sugar and cinnamon and set aside. Melt margarine in a frying pan over low heat and add cereal, stirring gently until each piece is coated. Sprinkle half the cinnamon-sugar mixture evenly over cereal, stirring to coat each piece. Continue heating, stirring, and sprinkling until all pieces are covered. Spread to cool before serving.

(egg-free, gluten-free, milk-free, wheat-free) 6 squares semisweet chocolate 2 tablespoons milk-free margarine Heat chocolate and milk-free margarine over hot water until chocolate is partially melted. Remove from hot water and stir rapidly until ingredi­ents are well blended and mixture is thick. Using a teaspoon, cover the inside surface of 10 large paper baking cups with a thin layer of mixture. Set in muffin pans; chill until hard. Fill with ice cream or pudding. Chill in refrigerator before peeling off paper.