The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Sunday, September 30, 2007




Also, DAIRY FREE, SOY FREE, NUT FREE, WHEAT FREE (obviously!), and LOW FAT!!!!! Seriously? Seriously!

My Mom makes a mean sponge cake. It was always the "go to" dessert for impromptu dinner parties. It's fast, easy to make, and pretty much fool proof. This past summer, I started using
my mom's secret recipe for dinner parties, drinks night with my mommy group (we gather once a month for desserts and wine), rotary club luncheons (just kidding on that one, I don't actually know what a rotary club is). I served it with sliced strawberries, compote, Good Karma Vanilla Rice Divine, etc. and it was always a huge hit. Best of all, I realized I could adapt this recipe for people with food allergies. Sorry to all of you out there avoiding eggs. You can't make this with egg replacer, it requires real eggs. But for those of you avoiding the other top 7 food allergens, or on GF diets, this is the cake for you!!!


1/4 cup + 2 Tbsp. Tapioca Flour (available from Bob's Red Mill)
1/4 cup + 2 Tbsp. Amaranth Flour (available from Bob's Red Mill)
1/4 cup + 2 Tbsp. Superfine Brown Rice Flour (Bob's Red Mill BR Flour is superfine)
1/4 cup + 2 Tbsp. Millet Flour (available from Arrowhead Mills)
1/2 tsp. xanthan gum
6 egg yolks
1/2 cup cold water
1 1/2 cups sugar
1 tsp. gluten free vanilla or almond extract (almond is the traditional ingredient, so use it if you have no nut allergies)
6 egg whites
3/4 tsp. cream of tartar

Preheat oven to 350 degrees. In a medium bowl, combine the flours with the xanthan gum, and set aside. Using an electric mixer set on medium, beat the egg yolks until lemon colored. Add the water, beat. Add the sugar and vanilla or almond extract, and beat until combined. Add the flour mixture a little at a time. In a separate bowl (be sure it's dry and cool) beat the egg whites until foamy. Add the cream of tartar and beat until peaks form. Fold the egg whites into the batter, gently. Be sure the whites are fully incorporated, but don't over-beat. Pour batter into a greased nonstick 10-inch bundt pan. Bake 30 minutes. Turn pan, reduce oven temperature to 325 degrees and bake 30 minutes more. Remove from oven, let cool in pan about 10 minutes, then turn cake out onto cooling rack and let come to room temperature. Dust with powdered sugar. Serves 10.


  • At 9:22 PM, Blogger Cybele Pascal said…

    Hi folks:

    I've transferred your comments from the first post, as I'm about to delete it. Thanks for the feedback!

    Anonymous said...

    Hi, I was the person who commented on your last post regarding broken image links. The image show up as missing (i.e. little boxes with red "x"s) in Internet Explorer. Firefox ignores the broken image links, but as a large percentage of people use IE due to its integration with Windows, I would recommend fixing them if possible.

    In this post, there are two broken image links right underneath the text "GF/CF Sponge Cake Recipe". They're attempting to link to a file named DSCN1611.JPG from your desktop. I can still view the picture of the cake, which was uploaded properly and named gfcfspongecake2.jpg. Blogger isn't always the most user-friendly tool, and if it doesn't give you the easy option of editing them out, I wouldn't worry about it too much. Just a friendly tip. Hope this helps! Have a nice day.

    10:53 AM
    Cybele Pascal said...

    Hi anonymous:

    Thanks! I don't have IE. I just went back and tried to edit it out, but I don't see any red "x"s. It all looks totally normal on my computer. I'm not sure how to fix it? Any ideas, computer savvy people?

    12:06 PM
    KT Stop said...

    hmm... the images are broken for me too.

    I wish I knew what to tell you on how to fix it, the only thing I can think of is to reload them.

    The third picture is fine.

    Anyway, thanks for the recipe! :)

    1:28 PM
    Anonymous said...

    It's been a while since I used Blogger, but my guess would be that you'd have to edit the HTML source code if the regular text editor isn't showing them as broken image links. Assuming you're unfamiliar with HTML code, it's probably best you just let it be, since the issue is apparently IE-specific and not very distracting even when viewed in IE (there are just a couple extra little boxes with red "x"s in your post). If you're still curious, let me know and I can email you with specific instructions, but it's probably not worth the hassle for you. Sorry for any confusion I might have caused, and as always, thanks for blogging.

    1:32 PM
    Cybele Pascal said...

    Is the photo you can see in the upper right hand corner next to the title?

    3:19 PM
    Jane said...

    Cybele, the picture of the cake is fine. The broken links are to the left, between the two lines of text "GF/CF SPONGE CAKE RECIPE" and "GLUTEN FREE." I wouldn't worry about it too much as long as nothing is missing.

    By the way, the cake looks fantastic! Wish I could have some right now.

    7:23 PM

  • At 3:22 PM, Anonymous Anonymous said…

    you said "rotary club", tee hee.

  • At 3:16 AM, Blogger Joanna said…

    There are a lot of dairy free / gluten free products from this place (in Australia)...
    I tried a couple of the dairy free / gluten free biscuits and they were delicious. BUT I don't know that they sell completely allergen-free products. Best thing about them...I could enjoy them and I didn't feel that slightly gross feeling afterwards like I normally do with regular biscuits.

  • At 6:09 AM, Anonymous Lisa C. said…

    Hi Cybele,

    Thank you so much for writing this fantastic cookbook. It is a huge help.

    I have a cooking question. I would like to make your banana bread and basic muffins. My child cannot eat wheat, spelt or barley. What combination of flours would you recommend? Also no egg or dairy.

    Thank you!

    Lisa C.

  • At 8:45 PM, Blogger Lauren said…

    three questions:

    1) what happens if you use egg replacer?

    2) what is xantham gun and where can i find it?

    3) can i use an all purpous GF flour in place of all those other flours?

    also, did you realize that good karma rice cream is full of soy?
    i stupidly didn't read the label very closeley (soy lecithin is ok, soy protien is not) beacuse i figured rice products were made without soy beacuse why else would you need a rice product unless you couldn't eat soy... and ate half the container tonight before geting sick :(

  • At 10:11 AM, Blogger Cybele Pascal said…

    Dear Lisa C:

    It sounds as though your child can eat oat flour? If so, use the oat flour, and replace the barley flour with millet flour. Or use Bob's Red Mill All Purpose GF Flour Mix in place of all the flours listed in a recipe.


    Egg replacer won't work because you need the structure of the beaten egg whites. Sponge cake is almost like a dense souffle. Egg replacer binds baked goods, and creates some rise, but it would never sub for say, an omelet. Same thing here. But if somebody wants to try, just for kicks, let us know how it turns out. It could be a sort of fun chemistry experiment.

    Re: xanthan gum, it's a really important part of gf baking. It is available online, or at health foods stores, or at whole foods. There are many brands, but I use Bob's Red Mill. Without xanthan gum, most gf baked goods are extremely crumbly and dry and fall apart. Xanthan gum creates the bind and smoothness that is usually created by gluten in glutenous flours. However, too much xanthan gum creates a slimy texture and a weird aftertaste, so it should be used sparingly.

    You could probably use an all purpose GF flour mix, but not one with added baking powder. Which are you thinking of?

    And last but not least, I always knew Good Karma had soy lecithin, but i think the concentrated soy protein is a new addition. I agree with you; why make it a rice dessert if you add soy? The whole point of a rice cream is that it's for people avoiding dairy and soy. Stupid. However, this is a good moment for me to point out that just because I said I ate my spongecake with Good Karma Vanilla Rice Divine, that doesn't mean I'm telling other people to do that. It doesn't mean I'm endorsing it. And as Lauren aptly points out, one should always read the label. As I've said before, recipes can change overnight. Thanks for pointing this out, Lauren!



  • At 10:25 AM, Blogger Lauren said…

    i use the bob's red mill flour.. the ingrdeients say it's just a bunch of flours fixed with potato startch.

    another dumb thing is the rice cheese that has milk in it... why would someone who can have milk eat rice cheese? crazy x_X

    if i'm feeling adventurous tonight after puppy school with manny (heehee :D) i'll try to make it with egg replacer to see how it comes out!

  • At 6:00 AM, Anonymous Allergy Asthma Zone said…

    thank you and your mom... for the GF/CF Cake... :D

  • At 5:35 AM, Blogger Jennifer said…

    Hi Cybele!

    I am new to your blog. I recently saw your husband in RENT 3 times and I was researching something for that and I came across your cookbook!

    I happen to be allergic to all dairy products, watermelon, soy (supposedly), some nuts (so I just stay away from all of them), and I have the worst seasonal allergies that my eyes get sooo red and itchy I can't wear contacts for days - so I sympathize with Lennon. On top of all this I keep kosher, which makes things a little bit harder!

    So anyways, I came across your cookbook and I also saw a clip of you cooking on MARTHA and I bought your cookbook right away. I can't wait to make some of the recipes because they all look so yummy. It also happens to be that my mother and sister are Whole Foods obsessed ever since my mother became a Wholistic Health Counselor. So suffice it to say we are all extremely excited for your book!!!

    On another note, I am sure you must be glad to get your husband back, even though I think he is touring so maybe not that much. I wish I lived in LA I would offer my services to babysit!

    Good luck with everything and I am also definitely looking forward to your new cookbook! I also wish you do get your show on Food Network because my mom and I are Food Network obsessed!!

    Thank you!!

  • At 2:31 PM, Blogger Dina said…

    Dear Cybele,

    I am new to your blog. I heard about your cookbook from my sister Jennifer. We are both huge fans of your husband from RENT. While researching something online she came across your cookbook. I was so excited to hear about it.

    I have recently done a detox diet where I completely changed the way I am eating. I stay away from partially hydrogenated oils and corn syrup and basically any artificial food products. I try to eat a lot of vegetables, tofu, chicken, potatos and all other "good" for you foods. However I have a huge sweet tooth!!! I recently discovered Babycakes and was so excited that for the High Holy Days I trecked down to the bakery and ordered their banana chocolate chip load and dark chocolate crumble cake. (which by the way were amazing.) I also ordered cupcakes for my sister's birthday trying to bring the healthy eating to my entire family.

    We have also tried Cherrybrook Farm chocolate cakes and I have the multigrain pancake mix which I have yet to try. Sorry i am blabbing along here I am just so excited that there is actually someone else out there that is aware of this and trying to put the word out to the masses.

    My sister has been allergic to all dairy products for her entire life and we never thought to come up with recipes so that she could eat anything she wanted.

    So again thank you for taking the initiative to write this recipe book (I can't wait to try the recipes especially with the upcoming holiday season.) and being proactive about these types of food restraints.

    Finally to get to my questions. I will be visiting L.A. in about a year (July 2008) and I was wondering if you would give cooking lessons because I am not the best cook but i really want to try to get better. I was also wondering if you have a recipe for non dairy cheescake.

    Thanks so much and again sorry for the long blog.

    Hope to hear from you soon.


    PS your kids are adorable and my sister and I can't wait to see your husband in concert - we got tickets to his show in Mamaroneck,NY.

  • At 9:10 AM, Blogger Cybele Pascal said…

    Hi Jennifer:

    Thanks for your comment. Wow, a watermelon allergy. Yours is the first I've heard of. Are you also allergic to other melons? And I wonder if that one has anything to do with cross reactivity? What does your allergist say? For example, I wonder if it's a food allergy that's triggered by a seasonal allergy? Are you more allergic to the dairy, soy, and tree nuts? Just curious. The way various allergies play out in our bodies is so unique from one person to the next.

    Thanks for your sweet offer to babysit if you lived in LA!

    Hope you enjoy the recipes!

    all the best,



    I believe I emailed with you? If you're a different Dina, let me know and I'll answer you again here.


  • At 3:32 PM, Blogger Jennifer said…

    Hi Cybele,

    I am actually Dina's sister! I also emailed you in reference to a recipe for sugar cookies.

    Yeah I am the first person I think ever to be allergic to watermelons, haha. My allergist did not say anything about cross reactivity. And yes I am more allergic to the dairy, soy and nuts. THank g-d I love meat so that really works out!

    My pleasure for the offer of babysitting.

    If you do answer my email, then I guess you'll just answer about the sugar cookie recipe.

    I guess it is easier in email.

    Hope to speak to you soon and good luck with everything!


  • At 3:30 PM, Blogger Carrie said…

    that looks SOOOOO good!!!! I can't wait to try that! I love sponge cake!! I haven't had any in ages since being GF!!! Can't wait! Thanks!!

  • At 10:25 PM, Blogger isha416 said…

    I was reading your previous posts, and was wondering how you go about getting tested for allergens. I'v had skin allergies since I was 12, so for 7 years, and I would really like to know what causes them. I have a feeling that it might be my fir tree allergy, but my doctor has never confirmed it. I was allergic to "Christmas" trees before I ever developed skin allergies, but then again, eating peanuts and peanut products has always made me sick. It would be nice to know. Any advice you could give me would be great.

  • At 1:51 AM, Blogger Mom trying to stop running said…

    I read some posts and so I wanted to give info Ive learned lately. Ice cream substitutes are hard if avoiding all soy so we use a product by Tutle Mountain that just started shipping nationally that is dairy free vegan gluten free and doesnt have soy listed in the ingrediant list and my son tolerates it and it was so good that even though I dont need a spcial diet like my son I purchased vanilla for myself the next time we went- defintely worth the 5-6 bucks and it was devine!! Next, if you can tolerate Cirn, Domata is a great all-purpose flour that include xantham gum in it all ready and it is used extactly as a cup fo cup replacement in recipes so conversion is easy and their breakfast bicuits are awesome, or roll out the dough sweeten it and you have a great pasty crust or fill it with Ricemellow and you have a substitue cream horn. Finally, its expensive and hard to come by but when eggs are an issue I use duck eggs or in a real pinch I buy quail eggs from my local asian market but 3-4 quil eggs equal 1 and buy extra in case you end up with fertile eggs..since a trip back is no fun. Also we can get Emu and Ostrich eggs and so depends on season but we use these and they can be broken up into icecube trrays that have lids (since an istrich egg is huge) and have several dozen egg cubes and a cube equal an egg. I can't wait to try the recipe but I will be following it exactly. Did someone say no oat flour? We use GF oats and gind them up but check w the dr and Bobs red mill has trace elements of nuts and so -- so check that out but online Ive seen another brand that didnt. I hope that this info has helped someone.

  • At 2:04 AM, Blogger Mom trying to stop running said…

    One last thing for people that cant tolerate egg at all..I read in a cooking thesaurus that 1 bannana equals 1 egg in cake.

  • At 10:34 PM, Anonymous Anonymous said…

    Saim Rice Mill, a well reputed corporate is committed to follow its motto of exclusive service & quality, standard, customer's satisfaction & reliance and cost-effectiveness. Saim Rice Mill is recognized as the best exporter in pakistan for Rice all over the world. We deels in Long Grain White Rice, Super Basmati Rice, Long Grain Basmati, Non basmati Rice, 385, 386 and Broken Rice.

    Broken Rice


Post a Comment

<< Home