Recipe: Exploring the Dairy Allergy
As promised, starting today and continuing throughout the summer I will be exploring the world of food allergies. In spring of 2011, I wrote several posts
highlighting gluten free resources and recipes. Now and throughout the month of June, I am going to investigate the dairy allergy, its causes, symptoms, characteristics and of course, dairy-free substitutes and recipes for all to enjoy!
According to the Mayo Clinic, the definition of a milk allergy "... is an abnormal response by the body's immune system to milk and products containing milk. Cow's milk is the usual cause of milk allergy, but milk from sheep, goats and buffalo also can cause a reaction. Some children who are allergic to cow's milk are allergic to soy milk, too. Milk allergy is one of the most common food allergies in children.
A milk allergy usually occurs minutes to hours after consuming milk. Signs and symptoms of milk allergy range from mild to severe and can include wheezing, vomiting, hives and digestive problems. Rarely, milk allergy can cause anaphylaxis - a severe, life-threatening reaction.
Avoidance is the primary treatment for milk allergy. Fortunately, most children outgrow a milk allergy by age 3".
Here is a dairy-free recipe I found online and added some helpful suggestions based on the reviews:
Dairy Free Chocolate Pudding
You will need:
3 tablespoons cornstarch
2 tablespoons water
1 1/2 cups soy milk (can also use rice or almond milk if allergic to soy as well. Using chocolate soy milk also works as well and adds an extra richness)
1/4 teaspoon vanilla extract
1/3 cup white sugar
1/4 cup unsweetened cocoa powder
1. In small bowl, combine cornstarch and water to form a paste.
2. Add soy milk, vanilla, sugar, cocoa to the cornstarch mixture and blend with an electric mixer.
3. Heat mixture in large saucepan over medium heat. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools.
4. Allow to cool five minutes, then chill in refrigerator until completely cool.
Join me next week with additional milk allergy facts as well as another delicious recipe!