Ditch the gluten if it gives you trouble! Almond flour, rice flour, and gluten-free blends are your new baking besties.
Lactose got you down? Almond milk, soy milk, and even coconut milk can help you here. Your cakes will still be moist, your pancakes fluffy, and your taste buds happy without a drop of dairy.
Eggs crack things open in baking, but what if you can't crack one open? Applesauce, mashed bananas, and even commercial egg replacers can help!
Some baked goods sneak in soy in sneaky ways like flour or lecithin. If soy's not your friend, plenty of soy-free options are out there, waiting to be discovered!
Almonds, walnuts, hazelnuts – delicious, but some folks have a not-so-delicious reaction. If you're one of them, stick to nut-free recipes or swap in sunflower seed butter or other seed spreads.
Peanut butter is a baking hero, but for some, it's a villain in disguise. If peanuts aren't your jam, try sunflower seed butter or other nut or seed spreads.
Sometimes, fish swims its way into recipes in hidden forms. Keep an eye out for fishy ingredients and label your dishes clearly.
Shrimp, crab, lobster – delicious in their own right, but not so friendly for shellfish-sensitive folks. Be aware of their presence in recipes and clearly label any dishes that contain them.