Frequently asked questions
Everything you need to cook with confidence when you have an allergy or intolerance.
How do I replace milk in a recipe?
In most preparations, cow's milk can be swapped volume for volume for a plant-based drink: oat, soy, rice, almond or coconut. Oat and soy, being richer, are especially well suited to sauces and baking.
For cream, choose a soy, oat or coconut cream depending on the flavour you're after. For butter, a plant-based margarine or a neutral oil does the job in most cakes. On every recipe card, we show the precise brick to adapt (a milk-free béchamel, for example).
How do I replace egg in a cake?
It all depends on the egg's role. To bind and add moisture, use half a mashed banana or 60 g of apple purée per egg. To help things rise, a teaspoon of baking soda with a tablespoon of vinegar works well.
A "flax egg" (1 tablespoon of ground flaxseed + 3 of water, left to rest for 10 minutes) replaces the egg in rustic bakes. For whipped whites, aquafaba (the liquid from a can of chickpeas) whisks up just like egg whites.
Which flours should I use for gluten-free baking?
No gluten-free flour behaves exactly like wheat flour: the best approach is to blend. A common mix combines rice flour, starch (corn or potato) and a pinch of guar gum or psyllium to add elasticity.
For recipes that don't need to rise (shortbread, crumbles, some pancakes), rice, buckwheat or chestnut flour is often enough on its own.
What is a cross-reactive allergy?
A cross-reactive allergy happens when the immune system confuses the proteins of two foods (or of a food and a pollen) that resemble each other. For example, someone allergic to birch may react to apple or hazelnut.
That's why you should stay cautious even with a substitution: replacing one tree nut with another isn't always risk-free. When in doubt, ask an allergist for advice.
Is the site's allergen information 100% reliable?
We do everything we can to identify allergens correctly, but these indications remain informative. The exact composition of a product (a brand of chocolate, a shop-bought sauce) can vary and may contain traces not listed in the recipe.
So always check the labels of the products you buy, and consult a healthcare professional if you have a severe allergy. The site is a help, not a medical guarantee.
Do I need an account to view the recipes?
No. All recipes can be viewed freely, without an account. Creating a (free) account only lets you save your favourites, rate and comment on recipes, and publish your own.
How do I adapt a recipe to my particular diet?
Use the filters by allergen and by diet from the "All recipes" page. You can, for example, show only recipes that are both "milk-free" and "vegetarian".
On each card, the substitutions section then shows you the concrete adjustments to go further if needed.
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