Food Allergies – Recipes and Food Allergies

Food Allergies – Recipes and Food Allergies
Food Allergies – Recipes and Food Allergies

Food allergies are not to be taken lightly. When the immune system goes into overdrive, the consequences can be dramatic. To help you cook safely, here are 5 reference sites and as many recipes.


In Canada, of all ages, 2,650,447 individuals suffer from food allergies. It's nothing! Fortunately, since the early 90s, people are more aware, better informed. When we know that the main allergens are peanuts, almonds, Brazil nuts, cashews, filberts, macadamia nuts, pecans, pine nuts, pistachios, hazelnuts, sesame seeds, milk, eggs, seafood, soy, wheat, sulphites and mustard, we understand that cooking can become complex. That's why we've unearthed 5 sites that promise allergen-free recipes.


Leek velouté – Without major allergens


  • 4 leeks
  • 1 potato
  • 1 onion
  • 1 l of soy milk (or rice milk, ifallergy)
  • ½ cup vegetable broth
  • ½ bunch of parsley
  • 2 tablespoons olive oil
  • S alt
  • Pepper


  • In a saucepan, heat the broth
  • Peel and slice the onion
  • In a casserole, pour a tablespoon of oil and brown the onion
  • Clean and prepare the leeks
  • Cut them into large chunks
  • Clean the leeks again to remove any remaining soil
  • Add the leeks to the onions
  • Peel the potato and cut it into cubes
  • Add potato to leeks and onions
  • Pour the broth into the pot
  • Simmer over low heat for 40 minutes
  • In a blinder, pour the device
  • Mix until it has the desired consistency
  • Stir in soy milk and parsley as desired
  • Season with s alt and pepper to taste
  • Reserve in the refrigerator then reheat when serving

Recipe from websiteAllergobox

We like it: because we can create a profile including our allergens and therefore, when a recipe is at risk for us, it is indicated. Also, each recipe contains a detailed sheet that indicates all possible allergens. Very reassuring.


Facial Chicken Thighs – Peanut Free, Egg Free, Celery Free, Soy Freeand without nuts


  • 4 chicken thighs
  • 1 white onion
  • 100 g sun-dried tomatoes with basil
  • 3 tablespoons olive oil
  • ½ lemon
  • 2 tomatoes
  • 15 cl of white wine
  • Bake Twine
  • 1 shallot
  • 6 small squares of cheese
  • 2 tablespoons fresh parsley


  • Squeeze the 1/2 lemon and collect the juice.
  • Preheat the oven to 210°C
  • Debone the chicken thighs, it's the most difficult part of the recipe
  • Chop the shallot, parsley and onion
  • Mash the cheeses in a deep dish, mix the shallot, the parsley with the cheese
  • S alt/pepper
  • Cut the dried tomatoes into pieces and add them to the mixture
  • Add lemon juice
  • Stuff the chicken thighs and secure the stuffing with twine
  • S alt/pepper
  • Line the bottom of an oven dish with thin slices of tomatoes and onions, put the stuffed thighs on top
  • Drizzle with olive oil and white wine
  • Sprinkle with Provencal herbs
  • Bake for 25/30 mins

This recipe is from Allergen-Free Recipes

We love it: for its internal search engine! From the outset, we can select the allergens to exclude and thus focus on the recipes that suit us.


Stuffed mushrooms withGarlic and fine herbs Rondé with white ham – Nut and egg free


  • 125 grams of Rondelé (or Boursin)
  • 1 pinch of pepper
  • 8 white mushrooms
  • 1 knob of Butter
  • 40 g of ham
  • 2 tbsp breadcrumbs
  • 1 pinch of s alt


  • Wash the mushrooms, cut off the stems and set aside
  • Chop the mushroom stems
  • Cook the mushroom stems, 2 minutes in butter
  • Cut the ham, diced
  • Mix with cheese and mushroom stems
  • Stuff the mushroom caps with the preparation
  • Sprinkle with breadcrumbs

This recipe is taken from the website Want to eat well

We love it: for the diversity of its recipes and for its thematic research.


Basil-Vanilla Crème Brûlée – Lactose Free


  • 1 cup Lactantia® Lactose Free 2% Milk
  • 1 cup Lactantia® Lactose Free 35% Whipping Cream
  • ½ cup fresh basil, shredded
  • 1 vanilla bean, halved, seeds removed and preserved
  • 7 egg yolks
  • ½ cup sugar, plus 4 tbsp. tablespoons for garnish


  • In a heavy saucepan, bring Lactantia®Lactose Free Milk and Lactantia® Lactose Free Whipping Cream to a boil.
  • Add basiland the vanilla pod (including the vanilla seeds), then turn off the heat. Let stand 10 minutes.
  • Strain the milk mixture, then heat until boiling.
  • In a large bowl, combine egg yolks, vanilla and sugar.
  • Once the milk mixture is bubbling, slowly pour the liquid into the egg mixture, stirring constantly to avoid cooking the eggs.
  • Strain the mixture through a sieve, then pour into a clean saucepan. Cook over medium heat, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon.
  • Remove the mixture from the heat and divide evenly among the 6 ramekins. Place the ramekins in a large baking dish or roasting pan. Fill the roasting pan with hot water to the bottom of the sides of the ramekins.
  • Bake for 25-30 minutes, then refrigerate 2-3 hours.
  • Once the ramekins have cooled, sprinkle 2 tbsp. sugar on each of them, then pass them under the broiler until they are golden brown. A torch can also be used to brown the top

Recipe from Lactantia

We like it: because the site contains a section reserved for lactose-free recipes. Although they are known to promote their own products, the recipes offered are tasty and easy to make.


Chinese Beef with Snow Peas – Version withoutgluten


  • 200g beef striploin
  • 2 c. gluten-free soy sauce
  • 2. vs. Sherry (sherry wine)
  • 2 c. cornstarch
  • 2 c. sugar
  • 4 slices of fresh ginger
  • 1 onion, coarsely chopped
  • 1 bell pepper, sliced
  • 1 cup snow peas
  • 2 pressed garlic cloves
  • 3 c. canola oil
  • 1 pinch of s alt
  • Pepper


  • Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix it with soy sauce, sherry (optional), cornstarch, sugar and 2-3 slices of ginger. Leave to rest in the fridge for at least an hour.
  • Preheat the oven to minimum temperature.
  • Prepare the vegetables: coarsely chop the onion, cut the pepper into strips, press the garlic. Keep the snow peas whole. Cut 2-3 new slices of ginger.
  • Heat ½ to 1 tablespoon of oil in the Wok. Add the garlic, onion and bell pepper. Cook 2-3 min and set aside on a warm plate in the oven.
  • Add ½ to 1 tablespoon oil and heat over high heat. Add s alt first followed by snow peas. Stir them constantly for 2-3 min, since they cook very quickly (the color should remain dark green). Arrange the snow peas on the plate with the other partially cooked vegetables. To keepthe plate warm.
  • Still in the Wok, add the remaining oil and the marinated meat. Reserve the marinade. Stir constantly for 5-7 minutes over medium heat, until the meat is almost completely cooked. Add the vegetables and fresh ginger slices to the meat in the Wok. Add the juice from the marinade. Cook another 2 minutes. Add s alt and pepper to taste. Serve.

This recipe comes from SOS Cuisine

We like it: for its selection of recipes and the fact that you can create a profile. In addition to paying attention to allergens, you can also sort by budget.

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