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This food allergy information- food intolerances products and recipes page contains the most up to date allergy information for products, food allergy friendly recipes and allergy friendly product reviews. We cover peanut allergy, nut allergy, egg allergy, dairy allergy, gluten allergy, soy allergy, fish/shellfish allergy and more.Visit this page often for the latest in food allergy product news and reviews. For basic food allergy information and articles, click on Allergy Information to be taken to our food allergy info page.

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Recent Food Allergy Information, Recipes and Reviews

• Dairy Free Chocolate Syrup Recipe

  

  We rarely buy chocolate syrup because most brands contain high fructose corn syrup or have allergen warning labels. One day I realized that I could probably make my own chocolate syrup since I’ve made chocolate sauce in the past.  The following recipe makes a great dairy free chocolate syrup that just happens to be free from many other allergens as well. It tastes just like the store bought kind but better and is great on ice cream (dairy free if need be) too.

  Ingredients
  1/2 cup cocoa powder
  (check the label to make sure it does not contain traces of dairy or other allergens)
  1 cup sugar
  1 cup water
  1/4 teaspoon salt

  Instructions
  Combine all of the above ingredients in a pot and heat over medium heat

  Bring to a boil and stir, being careful not to burn

  When the liquid has thickened to a syrup, remove from heat and cool

  Bottle* and store in the refrigerator

  *I like to use a plastic sports water bottle so I can easily squeeze the syrup out

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• Potato Leek Soup Recipe

  

  Potato Leek soup is one of my favorite winter soups. This recipe is easy to make and is gluten and dairy free.

  Ingredients
  1-2 tablespoons olive oil
  3 medium leeks (sliced, white parts only)
  4 medium russet potatoes (peeled and diced)
  1 qt chicken or vegetable stock
  1 teaspoon salt
  1/2 teaspoon ground black pepper

  Instructions
  Trim the ends of the leeks leaving only the white part in the middle. Cut each leek in half lengthwise and rinse under cool water. Trim the leeks horizontally so that you get tiny strips.

  Heat a stock pot over medium heat and add 1-2 tablespoons olive oil. When the oil is hot, toss in the leek strips and stir cooking until softened.

  Rinse and peel potatoes and then dice. Add the diced potatoes to the softened leek mixture in the pot and stir so that the potatoes do not stick to the bottom of the pot.

  Add 1 quart of stock (it should be enough to cover the vegetables – if not add some water) to the pot. Heat on high until the stock boils and reduce heat to a simmer. Cook until potatoes are soft.

  When potatoes are soft, scoop half of the soup mixture into a blender and blend until pureed. (Do this in batches if your blender is small. You should not fill the blender any more than 1/2 full with hot liquids.)

  Return the pureed soup mixture to the pot and then stir. (If you prefer a fully pureed soup, you can puree the entire batch. By pureeing 1/2 the soup, you will be left with a creamy soup that has chunks or potato and leek in it.)

  Season with salt and pepper and serve.

  Makes approximately 4-6 main dish servings.

  Additions
  If dairy is not a concern, I like to grate a hard cheese such as Parmesan over my bowl before.

  You could also add pureed cauliflower to this recipe in place of some or all of the potato.

  Try sprinkling curry powder on top for a nice spice addition.

  Serve with salad or a nice crusty bread.

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• Gluten Free Recipe Wins Prize

  
  Photo courtesy of Betty Crocker

  Holly Phillips of Mrs. P’s Gluten Free Bakery recently won the Grand Prize in the Betty Crocker Baker’s Challenge for her gluten free cupcake recipe.

  Her winning recipe, Apple-Spice Cupcakes with Maple Cream Cheese Frosting and Candied Walnuts, is the perfect fall and holiday season treat.

  Phillips started selling her gluten free goods out of her home, over the phone and online. She officially founded Mrs. P’s Gluten Free Bakery in 2010. She plans to use the $5,000 prize to purchase a new oven for her bakery.

  You can get her winning recipe by clicking on Betty Crocker Gluten Free.

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