My Go-To Dairy, Egg & Peanut Free Baking Staples
If you’ve ever tried to bake without dairy and eggs, you know it can feel impossible at first. Throw in gluten-free, and you might think your days of good cakes, cookies, and brownies are behind you. Spoiler: they’re not.
I’m gluten intolerant (not celiac), and Everett is allergic to dairy, eggs and peanuts—so baking in our house took a total makeover. And honestly? These swaps and staples don’t just work… they taste amazing. Six years in, everything from birthday cakes to holiday spreads at our family gatherings is Everett-safe. And the best part? No one even notices.
When we first started out, I’d quietly bake without saying a word about the substitutions. At parties or holidays, I’d set out cupcakes or pies and let people dig in. Then I’d drop the reveal—“Oh by the way, that was dairy and egg free.” Every single time: shock. Because it’s delicious, and you truly don’t have to sacrifice taste.
These are the staples I reach for every time I bake. They work for our allergy needs—but always check labels and ingredients to make sure they’re safe for your family’s allergies.
🥛 Milk & Cream Alternatives
Oatly Full Fat Oatmilk : Rich and creamy—closest to whole milk in baking. Perfect for cakes, muffins, and frostings.
Country Crock Plant Cream: Whips, bakes, and cooks down just like heavy cream. Great for frostings, ganache, and creamy fillings.
🧈 Butter Alternative
Country Crock Plant Butter (with Olive Oil) : Acts like the real thing in cookies, brownies, and pie crusts. Browns beautifully for that nutty, rich flavor.
🥚 Egg Alternatives
Bob’s Red Mill Egg Replacer : Simple, reliable, and versatile. Works in muffins, cookies, cakes, and quick breads. One bag = 34 eggs. My go-to.
Flax Egg : 1 tbsp ground flaxseed + 3 tbsp water = 1 egg Great for heartier recipes like muffins or quick breads. Adds moisture and a bit of density.
Applesauce ¼ cup unsweetened applesauce = 1 egg Good for cakes and brownies where you want softness. Adds moisture and can make some recipes gummy if overused.
👉 I don’t reach for flax or applesauce as often because they change the texture, but they’re worth knowing when you’re in a pinch.
🍫 Dairy-Free Chocolate Chips
Enjoy Life : (semi-sweet, mini, white, ricemilk) Top-14-free and foolproof.
Nestlé Toll House Allergen-Free : Organic and made in a dedicated allergen-free facility.
👉 Between the two, I always have options for cookies, brownies, and protein balls.
🌾 Gluten-Free Flours
Bob’s Red Mill 1:1 Gluten Free Baking Flour : Solid blend for most recipes.
King Arthur Measure for Measure Gluten Free Flour : My personal favorite—best texture and consistency for cakes and cookies.
(Gluten-free isn’t necessary for everyone, but since I’m intolerant, this combo keeps things safe for me too.)
🍰 Tools That Make It Happen
KitchenAid Stand Mixer : The splurge—but a game changer.
Hand Mixer : Budget-friendly and still handles cookies, frostings, and cakes like a champ.
✨ Final Thoughts
If you’re just starting this journey, I promise: you can do this. Baking allergy-friendly doesn’t mean giving up the desserts and traditions that make life sweet. With the right staples, you’ll still enjoy cookies warm from the oven, birthday cakes that wow, and holiday spreads everyone loves—all without dairy, eggs, peanuts or gluten.
It’s been six years since we started, and now every family gathering is Everett-safe. It can become second nature. And the best part? No one will even notice… except to say, “Wow, this is delicious.” 💙
Here’s to making allergy life a little simpler, one day at a time.
- Your Everyday Allergy Mom
