Food Allergy Substitution Infographics

Bake the best allergy free desserts around!

Hardly a dinner party or cook out seems to pass without the concern of food allergies having to be considered. We have put together these food allergy substitution infographics to help out.

Butter, Milk, and Egg

It’s no secret that butter, milk and eggs are core ingredients to many of our favorite desserts. But just because someone you know has a food allergy, doesn’t mean they have to miss out! Check out this allergy substitution infographic to make your recipes allergy free.



Gluten-Free Flour Mixtures

To ensure that your gluten-free desserts are absolutely delicious, make sure that you are using the right flour mixture. This infographic will help you decide which gluten-free flour mixture is best for your sweet treats.

gluten free flours


Gluten-Free Problems and Solutions

Sometimes baking gluten-free has its difficulties. Our infographic provides solutions to some of the most common gluten-free baking problems so that you can bake the perfect dessert every time.


With the help of these food allergy substitution infographics, you can bake up just about any allergy free or gluten free recipe you want! And don’t forget to check out our allergy-free and gluten-free Pinterest boards for recipes, tips and tricks!



Three Twists on Carrot Cake

 Happy National Carrot Cake Day!!

With a food holiday almost every day of the year, there is always a reason to get in the kitchen and bake. Today is no different—happy National Carrot Cake Day!  There are so many variations of carrot cake. Do you add coconut, pineapple or raisins? Or are you a purist that sticks with the classic carrot and spice? Or maybe you’re still trying to decide? If so, here are three of our favorite carrot cake recipes with a twist.

Have you ever tried having cream-cheese filled sandwiches for dessert? Or you can practice your fancy frosting skills and pipe fluffy cream cheese goodness onto these kid-friendly, nut-free cupcakes. And we know you will be the supermom of the basketball team by bringing cake to practice.

There is only one official carrot cake day, but this delicious spiced cake is always in season. For even more carrot cake recipes to last all year long, visit our recipe database.

Tips for Gluten-Free Baking

Gluten Free Baking Problems Solved

Whether you’re gluten-free for medical reasons or you just want to avoid the “wheat belly,” baking with alternative flours can be a challenge. There are plenty of gluten-free recipes online, but what if you want to create a gluten-free version of your grandma’s signature banana bread? These handy tips can help you do just that, or troubleshoot a gluten-free baking catastrophe.

Dry Ingredients:

  • Use a combination of gluten-free flours
  • Sift flours and starches prior to measuring. Sift again after combining to improve texture of baked goods.
  • Mix flours thoroughly before adding to other ingredients
  • In recipes which call for rice flour or corn meal: mix with liquid, bring to a boil, then cool before adding
  • To maintain freshness, refrigerate gluten-free flours and bring to room temperature prior to baking


  • Starch flours require extra leavening. The rule of thumb is 2 teaspoons of baking powder per cup of gluten-free flour, but you may need to reduce the amount to adjust for altitude.
  • If baking soda and buttermilk are used for leavening, add 1-1/8 teaspoon of cream of tartar for each ½ teaspoon of baking soda to neutralize acid.


  • Add dry milk solids or cottage cheese to recipe to improve structure or baked goods
  • Use evaporated milk instead of regular milk
  • If your baked goods are too crumbly, add an extra egg white next batch

The Process

  • Without gluten, kneading time is shorter, so take care not to over beat
  • If using a bread machine, only use one kneading cycle
  • Let gluten-free dough rest at least 30 minutes or up to overnight in the refrigerator to improve texture

Baking & Keeping

  • Bake in a smaller portions at a lower oven temperature for a longer time
  • Use dark pans for better browning
  • Because gluten-free baked goods can dry out quickly, always wrap them tightly and store in the refrigerator or freezer to retain quality