Hello there! My name is Laura Schneider and I create allergy friendly recipes and easy DIYs that help make life tastier and easier!
Over the years, I’ve learned through trial and error how to cook and bake up recipes based on my own personal experience of living with allergies. I know all too well what it’s like to look at a recipe online or get flustered at a grocery store wondering, “What the heck can I eat here?”
It’s my mission to ensure that everyone, regardless of their specific dietary needs, can enjoy safe and delicious food.
All eaters are welcome here! If you are looking for yourself, your family, your friends, or just in search of delicious food, I hope my recipes will inspire you to get creative in the kitchen, make a mess, and make some amazing food!
A little about me
I was born and raised in the Midwest of the US and spent a few years in grad school living in Southern California, where I earned my MBA, fueled by my undying love of all things tacos.
Growing up, I studied music, theater, and dance and wanted to work in music professionally. In school, I ended up falling in love with art history before earning my Masters of Business. Strangely enough, this combination of learning made for a perfect background to become a food blogger!
Through it all, food has remained my love language. I have always been cooking, baking, and feeding my friends and family. From jam sessions filled with gluten free and vegan cupcakes to late-night study power hours fueled by dairy free pizzas, no one ever leaves my house hungry.
My Health Journey
When I was just 2 years old, I was first diagnosed with severe asthma. By the time I was 6, dozens of allergies and food allergies were also diagnosed. My allergist at the time actually told my parents I would be better off living on the moon because there would be less allergies for me there!
Over the years I cut out more foods and grew more experimental in the kitchen, trying to make old family favorite recipes that wouldn’t make me sick.
Why the name “Living Beyond Allergies”?
So many times, it felt like my allergies controlled what I did, how I lived. I know all too well what it’s like to miss an event because you’re worried about cross contamination, possible allergen exposure, and general anxiety.
This blog is about living beyond that allergy diagnosis. Even though allergies and asthma are a part of my life, and possibly your life, that doesn’t mean we have to restrain ourselves.
Through education, experience, and always packing an emergency kit, I know we can live an adventurous life!
My Hope
My hope is to inspire you to get creative in the kitchen and feel good about what you’re eating and feeding your families.
These recipes are made to be easy, adaptable, and delicious so that no one is ever left out again.
Everyone is welcome to my table.
Love and Sprinkles!
Laura
FAQs
Recipe FAQs
That depends. Not all gluten free flours are created equal and they do have different results in different recipes. For the best results, you should stick with the made-to-be gluten free recipes or those recipes where I have tested that gluten free flour does work.
Check out my homemade gluten free flour blend here!
Check out my gluten free recipes here!
There are so many different options available now for substituting dairy in recipes! Generally speaking, you want to stick with stick dairy free butters to replace stick dairy butters, use a dairy free sour cream for a dairy sour cream, etc. The majority of the available dairy replacements work just as their dairy filled counterparts!
For my favorite buttermilk substitutes, click here!
Check out my dairy free recipes here!
There are lots of different options now available for substituting eggs in recipes! Depending on the type of recipe you are making, you will find different things work better or worse.
In general, I find that flax seeds and chia seeds work great in things like cakes and cookies. Store bought egg replacers work well in things like pancakes and cakes. And even applesauce and mashed bananas work in things like brownies.
Check out my egg swaps for pancakes!
Check out my egg swaps for brownies!
Read through my egg free baking guide!
Sugar is used both for moisture and texture in all of my recipes. For some, especially gluten free, it’s an important element to the final result. You can try reducing the sugar or replacing it with a less processed sugar like date sugar or coconut sugar, but the end result will be different and I can’t always guarantee the results.
Blog FAQs
I’m so glad you asked! To sign up for the email list, click here!
I use a Canon EOS RP. My favorite lenses to use are the 50mm and 100mm.
I would love to chat about working together. Send me an email found on my contact page.
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!