photo by Harold Miller
If you have a peanut allergy, or you cook for someone who does, baking can be a serious challenge. Not only do many favorite baked goods contain peanuts, many common ingredients–flour, baking powder, baking soda, other ingredients–are subject to cross-contamination. Food labeling laws are more reliable than they used to be but they are not entirely trustworthy, even if you have used the same product before.
In short, does peanut free truly mean peanut free?
