Allergy substitutes

What to use instead of an allergen in cooking — pick a product, get working substitutes

Allergen

Baking/cereals: plant milk (oat, coconut); butter → coconut oil/margarine; condensed → coconut condensed. Lactose-free products contain lactase — same taste.

Cross-allergy is real: casein in 'lactose-free' milk, gluten in oats from shared lines, nut traces in chocolate — read 'may contain traces' labels. With severe allergy the kitchen must be separate: boards, dishes, pans.