My kiddo’s school is hosting a bake sale this weekend and the timing was perfect. The date was set for the exact time when my desire to bake is at its all time highest.
Even with the food allergies, I adore baking, especially cookies. After playing this Food Allergy game for a couple of years, I have a few trusted recipes that I can reliably whip up.
I am especially excited to be able to provide something that I don’t always see at bake sales – actual treats that are top 8 free. (Okay, top 7 free because the FDA considers coconut a tree nut even though it’s a fruit).
Since our family deals with multiple food allergies, going to a bake sale or food based school event is usually a no-go because:
1) I can usually find something that’s nut free, or vegan, or gluten free, but never all at the same time (I get it – baking with flour, eggs, and dairy is magical and delicious).
2) There is also the fear of other folk’s kitchens due to cross contamination. Baking gluten free isn’t as simple as wiping out the mixing bowl and using a gluten free flour substitute.
3) Finally, bake sales usually don’t have ingredient listings for their products along with brand names/sources.
Food allergies are a ridiculous amount of work, but since I already do most of it, and I have a blog space to write everything down, I figured, why not make gingerbread cookies and cupcakes and walk through the process and have a place to list the ingredients and sources.
The Recipes and Ingredients
I decided to make two recipes for the bake sale. Gingerbread cookies and chocolate cupcakes with peppermint frosting.
Here are the ingredients I used (and brands)
- Baking Powder – Clabber Girl
- Baking Soda – Arm and Hammer
- Brown Sugar – Baker’s Corner (Aldi)
- Candy – Bob’s Soft Peppermints
- Canola oil – Carlini Brand
- Cinnamon – Mccormick’s
- Cloves – Mccormick’s
- Cocoa Powder – Rodelle
- Coconut Milk Creamer – SO Delicious Coconut Milk Creamer
- GF Flour – King Arthur GF Measure for Measure Flour
- Ginger – Trader Joes
- Light Corn Syrup – Karo
- Molasses – Brer Rabbit Molasses
- Nutmeg – Mccormick’s
- Peppermint Extract – McCormick
- Powdered sugar – Pioneer (Michigan Sugar Company)
- Pure Vanilla Extract – Costco
- Salt – Morton Kosker
- Shortening – Spectrum Culinary
- Sugar – Wholesome Organic Cane Sugar and Simply Nature (Aldi)
- White Vinegar – Market Pantry (Target)
I did spend some time online checking a few ingredients to make sure they didn’t have any blatant cross production/shared lines. I also wanted to make sure that my ingredients were vegan. For our family’s purposes, I was satisfied with what I found, but I know that depending on the allergy, you can’t be too careful.
Baking Allergy Prep
We have a shared kitchen. I didn’t want Max’s allergies to restrict my daughter’s diet – she’s 5, she does that all on her own.
But, I know exactly how important to prevent cross contamination. So, here’s my approach.
Here’s what I do to keep the risk down –
- I cleaned my oven – I had to do it anyway, and this was the push I needed to give it a good scrub down
- I scrubbed down the counters/workplace
- All utensils and baking equipment that were used were run through the dishwasher
- I have a dedicated allergen free cupcake pan, rolling pin, spatula, and sifter
- Cookie sheets were lined with parchment paper
- I even cleaned inside the paddle on my stand mixer – even though we’ve been wheat free for over a year
- Most importantly, I tried to keep everyone out of the kitchen while I worked
If you found yourself here from the bake sale and you have any questions – please feel free to email me at allergiestothemax @ gmail dot com.