Allergy-free food

One of my friends, Robin Asher, wrote:

“Myrna, Myrna. What can I do?

I can’t eat anything.

That’s why I’m writing you.

No sugar, no yeast, no milk, no dairy.

I think I need a food fairy.”

The Internet offers many recipes that substitute allergy producing symptoms. Gluten-free oats, pulverized to flour, in the food processor, almond flour, coconut flour or measure-for-measure flours are now easily available for gluten intolerance.

Unsweetened applesauce, monk sugar, coconut sugar, brown rice sugar, agave, and honey can be used as sweeteners.

Oat milk, almond milk, lactaid-free milk, non-dairy b...