HOW TO AVOID ALLERGENS
What Allergens to Avoid
Some common allergens in baking are dairy, gluten, and eggs. These are easy to avoid, but it can be tricky to find substitutes for these that are just as delicious as the original recipes.
Dairy
Dairy is the most common and also the easiest allergen to avoid in baking. Many people are lactose-intolerant in the world today, and it is very easy to avoid. All you need is lactose-free milk or almond milk, plant butter, or vegan cheese (if applicable).
Gluten
Gluten is present in flour, which is seen in nearly all recipes across the board. A good substitute for gluten is gluten-free all-purpose flour, such as Bob's Red Mill Baking Flour. This is the quickest and easiest way to avoid these allergies.
Eggs
Eggs are a common allergy today, but can be tricky to avoid and achieve consistent results. Some common substitutions are using 1/4 cup applesauce per egg, 1/4 cup banana purée, or 1.5 teaspoons commercial egg replacer combined with 2-3 tablespoons of warm water.
BAKING IN THE NEWS
"Many Schools Urging Against Home-Baked Treats"
According to My Journal Courier, many schools are asking parents to avoid bringing in home baked goods for birthdays or other special occasions in younger classrooms due to the high number of students with severe allergies. This is to help prevent children from being left out during lunchtime and to make it easier on teachers in charge of monitoring the allergens. This is an important consideration for parents and others who might be baking for children.