Whether it's lactose, gluten, nuts or eggs giving your child adverse reactions, food allergies can turn school parties into a challenge. Every kid deserves a worry-free treat, so we're sharing these scrumptiously sweet recipes that cater to your child's dietary needs without neglecting their taste buds. These goodies are so tasty, no one on "Treat Day" will even know they're allergy-free!
Both my boys have food allergies and really love these cupcakes! Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour. —Desiree Glanzer, Carpenter, South Dakota
I came up with this recipe as a way for my grandkids to enjoy Rice Krispies Treats without getting sticky hands. You can also pack the cereal mixture into paper cups and insert a freezer pop stick to create cute pops. —Mabel Nolan, Vancouver, Washington
The classic vanilla-orange flavor combination comes through in these yummy cupcakes made for the lactose-intolerant. Sprinkles add a touch of fun to these travel-ready treats. —Taste of Home Test Kitchen
Once school starts, it can be hard for kids to let go of summer. But these rich, gooey, great-tasting bars will bring back sweet campfire memories—and smiles—whether they're served for dessert or as an after-school snack. —Lisa DiPrima, Wilton, New Hampshire
These super-chocolaty, moist cupcakes don't have eggs or lactose, but they don't lack a bit of flavor. A yummy treat that travels well and appeals to all ages, this is one recipe you'll keep handy year-round. —Taste of Home Test Kitchen
A busy competitive figure skater came up with this high-energy recipe herself. The cookies are loaded with nuts, chips and fabulous flavor. Coaches at her skating rink are always snitching two or three when she brings them in!
—Cassandraa Brzycki, Wauwatosa, Wisconsin
Gluten-Free Baking Tips
Use a mix of flours including buckwheat, brown rice, potato, soy or tapioca. Often times, gluten-free batters will seem a little more moist than traditional batters, but resist the urge to add additional flour! The moist nature of the batter is normal.
When baking for a person with a gluten allergy, be careful not to cross-contaminate with glutens. For example, toasting a piece of gluten-free bread in a toaster after a piece of regular bread can be enough to aggravate a person's allergies.