Hmmm, Thank you Cakeislove, Now I definitely don't feel quite so ignorant. Thank you hun, and I really do mean that.
It seems that the boy cannot metabolize those particular proteins, albumen and caseine. Which would preclude that he not consume egg products nor dairy products. Hmmm. Why do we assume that all milk allergies are to lactose (milk sugar) when a lot of times it's the protein that's the culprit.
I did not read all the comments in detail but I should mention that if you are baking for people with food sensitivities you must not use mixes.
One lady posted a recipe (I know she is trying to be helpful) that did not list a specific cake mix and a pudding mix. Unless you are buying at Wild Oats or some health food store that caters to organics and food the mixes from the regular grocery store have lots of ingredients in them that people will react to. There will be dairy and egg product and don't forget corn products in there too.
So always bake from scratch.
As for dairy, 45% of people who are allergic to dairy are allergic to soy. You will not know that until it is consumed.
But if they know he only has a dairy allergy then you are probably safe. I use soy for everything. I also use soy margarine which is not hydrogenated made by earth balance and there are other good companies out there too.
They bake well and you will not notice a change in your product.
They are more expensive however so when pricing your cake make sure you consider that.
Good luck and happy baking Claire
I think you may be talking about my son. My wife was looking into having someone make a cake for his first bday and your location is the same as ours. He has galactosemia, a genetic disorder. Its not an allergy, its not lactose intollerance. If he consumes galactose a type of sugar mainly found in dairy products but also in a lot of other things, it can potentially lead to retardation, organ failure and death. It only affects 1 in 80,000 or so, its a rare condition but it is out there.
I as his parent can understand the nervousness you get from a request such as this, but before asking for advice please get all the information you can about the childs condition and do not be afraid to say no. I would rather have no cake than feed him a harmful cake thinking that it is safe.
I have a question that's in the same vein as this post. I am making a HS graduation cake for a young man who has allergies to nuts, dairy and eggs. I've already baked a cake or two for his sister who only is allergic to milk derivitives.
What I told his mom I would do, is experiment with a couple of recipes using Ener-G egg replacer, Fleischmann's Unsalted margarine and rice milk. My question is, for the flour the recipe calls for Cake Flour and I have two brands in my possession. The King Arthur I cannot use because it says that it's manufactured at a plant where milk, eggs and nuts (homerun) are processed. I also have Swans Down and am trying to find out if this is okay to use. I'm probably going to call his mom, but thought since it's just a practice cake today for flavor I would try to ask here first.
Does anyone know for sure?
Does anyone have an answer?
I'm waiting to hear back from the company which probably won't happen until Tuesday, and I also have a call in to the mother, but haven't heard from her.
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