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16

The most widely-accepted substitute seems to be various sauces made from mushrooms. I don't want to say "mushroom sauce" because most products don't have that exact name. For example: Here you have "Vegetarian Mushroom Flavored Stir-Fry Sauce" on the left, and "Premium Shitake Mushroom Flavored Soy Sauce" on the right. I'm actually not familiar with the one ...


15

I think this question would be more suited for Biology beta, but since it's here, I'll try to keep the answer as lay as possible. Albumin, like you read on Wikipedia, is a large group of proteins, which are present in all kinds of organisms, including your own blood. (Actually, albumin in your blood has a very important function - it binds small molecules, ...


13

The perfect solution to you - Use the Indian spice called "Asafoetida" or "Hing". It gives a taste which is very much like Onion and Garlic - In fact, stricter practitioners of Hinduism are not allowed to eat onion and garlic (as supposedly they cause mental agitation). Thus, traditional Hindu (Vedic) cooking uses Asafoetida as a subsitute for onion in ...


10

You are not going to find anything outside the chili family that gives quite the same flavor, so substituting flavor-wise is not going to be possible. Note that paprika is a spice ground from particular pepper, so if you are allergic to all capsicum peppers, you don't want to use it. What you can do is build other flavorful combinations which you enjoy and ...


10

Based on the information you've given, it sounds like what you're describing is not technically an allergy but histamine intolerance. In an allergic reaction, histamines are produced by the body as part of an immune reaction. Histamine intolerance is due to an underproduction of the enzyme that normally breaks down histamine. This means that foods that ...


10

No, peanuts are not nuts in the botanical sense. They are legumes, much like peas or beans. Chestnuts and acorns are examples of true nuts. Most of what we commonly refer to as nuts are botanically drupes, including walnuts, almonds and cherries, as well as some larger fruits like peaches (which are typically eaten for their flesh, rather than their seed)....


9

Step 1 should always be to ask which ingredients exactly you need to stay clear of, just in case it's more than nuts. My - possibly naïve - assumption would be that basic recipes that stick to flour, sugar, eggs, butter and possibly dairy should probably be ok. Chocolate could be dangerous as the factories often use nuts as well, so there is a risk of ...


8

Almond milk, rice milk, soy milk, coconut milk (but not the kind from the can, something like So Delicious or Silk brand sells), hemp milk, oat milk, or many other nut or grain based milks will work.


8

I share your allergy and have for some time. First - I'm very sorry, it's not a fun one to have. Second - there are a lot of spices you can use that give color and flavor without going into the pepper family. I have a recipe for a curry powder you can use: 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons ...


8

As ChrisH said in the comments, probably all that matters is that the milk is a liquid. If the end result is supposed to be something solid, there can't possibly be that much milk in there, and the fat and flavor of the milk are pretty small compared to the meat. So, just use another liquid. If you're not worried about flavor, water would work. Stock/broth ...


8

If you do need indeed an allergen free kitchen, you have to ban the allergen in question from the kitchen. Cross contamination will happen in all situations you describe. Even for non-porous surfaces, your allergens will live on in your dishsponge and get redeposited. The other option beside outright banning is to keep a second set of utensils, dish sponges, ...


7

AFAIK, (which isn't much) there is no one good substitute for eggs in baking. This is because the egg can be there for one or more of several reasons. This includes as a flavorant, emulsifier, moisturizer and leavener. So, I'll address each of these separately. Flavor - I have yet to find an ingredient or ester I can easily produce to replicate the very ...


7

If you want to cast a wide net, searching for gluten-free bread might be your best here, even though is a wheat allergy rather than gluten intolerance, since removing the gluten necessarily means removing the wheat. Soy isn't too common an ingredient in breads so you should still be okay. And yes, you can make plenty of kinds of gluten-free bread at home, ...


7

I have spent decades cooking for people who can't have gluten, and I and several other people can't have shrimp. The simplest thing to do is to make everyone's food meet the needs of the allergic person. So for example don't bread anyone's chicken, or make a single gluten-free gravy. That's the simplest, but it may not meet your other needs. In that case, ...


7

If you are not allergic to citric acid you can use it as a substitute for lemon juice in canning. Related Can I use citric acid instead of lemon juice when canning?


6

Ironically, one of the many milk alternatives for lactose intolerant people is "oat milk", which is made by soaking oats in water, and retaining the resulting liquor. Many traditional porridge / oatmeal recipes are made with just oats and water. Oats themselves have a somewhat "creamy" flavour, and remember your lactose-intolerant residents will not have a ...


6

Galangal root is a possibility (more info). It's sort of like ginger that's been kicked up a notch on the hot/spicy axis. Chinese, Vietnamese and Thai stores will have it. There's also a powdered form available online. I've never tried that, but maybe it doesn't suffer the same terrible fate as powdered ginger. Prickly ash (Sichuan pepper) and Japanese ...


6

Everybody has different rules for what pregnant women should and should not eat, and you definitely should clarify with the individual. Usually the concern with cheese is over bacteria. The typical rule about cheese is to avoid softer, raw milk cheeses for fear of listeria, which can affect the baby. There is more information here: http://...


6

Try black bean sauce. The body and color of the sauce is similar, though there are coarse bits of bean in it (where oyster sauce is usually smooth). Add a shake of fish sauce to taste. Fish sauce alone may be too thin. Most fish sauces are fermented anchovies with added salt (and maybe sugar). I just taste tested this (have all the ingredients) and ...


6

Normally, there are no ingredients shared between butter and mayonnaise. The only ingredient in butter is milk, either fresh or cultured. The ingredients of mayonnaise are egg yolks, vegetable oil, mustard, water and acid. As you can see, there is nothing in common between the two. There are two exceptions when they may share something. First, you can ...


6

The difference between gluten and gliadin is the one already explained in your question: Gliadin is a precursor to gluten. You could say that gliadin is to gluten what grains are to porridge. Gluten is the result of glutenin reacting with gliadin in the presence of water, just like porridge is the result of grains "reacting" with milk in the presence of heat....


6

If you want to closely replicate the water/fat/sugar content of milk, you can use the following (originally from this other question): 200 mL water 2 tsp pure fat (e.g., cooking oil) 1 tbsp sugar That will produce the equivalent of 1 cup of whole milk. You can substitute the water for some other flavorful liquid (e.g., stock or juice), but you will need ...


6

Ways to make lactose-free dairy at home Grind your lactase pills into powder, dissolve them in warm water, and dump the solution into your milk. Wait 24-48 hours. More convenient is to add 7 drops of liquid Lactase. Wait 24-48 hours and 70% of the lactose is gone. More economical is to buy bulk lactase powder. Dissolve it in warm water and pour it into your ...


5

Surimi, sold as imitation crab and sometimes shaped to look like chunks of lobster or even whole shrimp, can be a great substitute for shellfish in a number of recipes, but be aware that, if choosing it for reasons of allergy, many brands actually contain some crabmeat. There is a kosher surimi available, marketed under the dyna-sea brand, that is absolutely ...


5

I agree with the people who say it depends on the recipe. I'm going to expand a little on what has already been said. Tomatoes are acidic but slightly sweet, and of course add some red color and (depending on the juice) maybe some thickness to a sauce or broth. Tomatoes (and their juice) can be pretty distinctive, so you shouldn't expect any substitution ...


5

Disclaimer: The following answer is aimed at wheat intolerance or allergy, not gluten intolerance. Sometimes the two terms are incorrectly used interchangeably, especially with some "trends" in diet. The suggestions below are not gluten-free, but wheat-free! Fluffy light sandwich breads rely on a gluten network to trap CO2 and steam and create a sponge-like ...


5

Since the question is off-topic, I'm not sure if I should be answering this. If not, I'll rely on those more experienced to edit or remove it. If you have no known allergies to other nuts or seeds, coconut oil sold in the FOOD section of a supermarket is safe. If you have allergies to any nuts or seeds, then you'd need to check for labeling saying if it was ...


4

If your friends are seriously allergic/intolerant to different items, then take a step back and think. Cross contamination could cause some serious problems here - nut allergies for example. Go for rice as a base for every side. Create different types of rice dishes, and as mentioned above, use something like a color coded tooth pick, or chop stick. ...


4

Oak aging can indeed produce real vanillin, whether in wines or other liquids (spirits, beer, even vinegars can all be oak-aged) among thousands of other flavorful compounds. Somewhat surprisingly, it seems that vanillin is commonly synthesized for use in artificial vanilla extracts from lignin, a fibrous compound that serves to strengthen the cell walls in ...


4

For an applesauce substitute you could make any other fruit sauce using the same method as you would make homemade applesauce - pear sauce, peach sauce, etc. In my experience applesauce is always a bit of a variable in recipes depending on if its store bought or homemade given the different sugar and water content. Baked goods made with homemade applesauce ...


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