May is Allergy Awareness Month, with this past week being devoted to Food Allergies. It seemed like a good time to examine the humble beginnings of Vegan Baking Up High. I began the blog to work out the kinks of baking dairy-free at high altitude. This reflected my long-standing allergy to dairy. Then, when my husband went vegan a few years later, the blog became vegan. Nowadays I am approached by people with a variety of food allergies and they ask if I have recipes for their dietary needs. For them, I am trying to expand my baking horizons.
I realized I was allergic to dairy in 1995 when food allergies weren’t widely accepted or understood. Back then it was almost impossible to find a baked good that came close to resembling anything I would ever want to eat. I am seeing that same pattern of inadequate baked items offered for people with other allergies, such as those to nuts or gluten. I don’t think that anyone should accept sub-par treats just because they have an allergy, so I have widened my experimental baking realm.
You will note that I am extending my recipes to include other allergies, such as gluten-free, nut-free and soy-free, in an effort to offer tasty treats for a wide range of allergies. The easiest fix is to use the non-dairy milk alternative you prefer in place of the non-dairy milk listed in a recipe. There will be changes in taste and texture but the recipes should still work. Now I am tackling the task of removing gluten and nuts. It is slow going because of the inherent high altitude challenge, but I and my taste buds will persevere.