Baking Without Milk, Eggs, Soy, Wheat, Gluten and Nuts (Archived Webinar)

Description: Substitutions for milk, egg, wheat/gluten, corn and rice are clearly presented. This would be a good video for dietitians that counsel on these restrictions and for clients that avoid these allergens. For clients, avoiding only one allergen, a handout on that single allergen would be more appropriate. The presenter is Colette Martin, author of Learning to Bake Allergen-Free.

Target Audience: General Public

Organization: Kids with Food Allergies

Website Link:

Posted in: Summer2013-Resources