Thanks to a comment I received from Jami, here’s some info on where to buy the various products in the recipes:
Dairy Free Margarines can be bought from most supermarkets and are found amongst the other margarines. We use BECEL, but NUTTELEX is also dairy free. Make sure you read the ingredients, as there are some products you would assume are dairy free like “Olive Oil Margarine” actually has dairy in it.
Chocolate Chips – some dark chocolate contains no milk – but you need to read the packs. I have found the CADBURY DARK CHOCOLATE CHIPS have no dairy – however it “MAY CONTAIN TRACES OF MILK“. I purchased these at a Coles or Safeway (Woolworths) – although some stores don’t seem to carry them. The Max Brenner Chocolate chain also have milk free dark chocolate chips… however I don’t know if they contain traces, so if this is an issue you will need to check with the store.
Soy Chocolate/Soy Choc Chips – Soy chocolate is available in the Health section of the supermarket. We would often buy one in a purple wrapper. Bella loved it. Health Food shops also carry this line and have more variety, though I found them more expensive too. I have not used Soy Chocolate Chips but would suggest a health food shop. Around Easter you can find Soy Easter eggs and bunnies in Health Food Shops and larger supermarkets.
Soy Ice-cream – try SOY GOOD from the supermarket. So far all the kids who’ve tried it (even dairy eating ones) love this stuff! We also discovered the Soy Delicious brand. Turtle Mountain, who produce the range have a brilliant approach to managing and testing for contamination – check them out here. If only there were more companies like this one!!! Plus the ice-cream is awesome. (Not that a two year old would appreciate it)
Egg-replacer – I bought “ORGRAN EGG REPLACER” at the supermarket. I asked the shop assistants and they told me they didn’t think they had any. It was in the Health Food section. I would assume that a decent Health Food Shop would also stock this.
Soy Milk – We use Vitasoy Calci-plus. They have a fresh version and a long life version. The fresh is much nicer, but the long life is handy for the emergency situation. I think the calcium enriched version tastes better – plus I think the added calcium is a must for dairy free kids. The picture below is the Calci-plus low fat – not our preferred option but all that was available. The normal Calci-plus is purple.
Soy Butter – I buy Soy Butter from the supermarket. I think its in the health food section near the other nut butters like cashew butter and almond butter. I imagine this would be available from Health Food shops too.
Improver – I used the standard baking flour improver purchased from the flour/baking area in the supermarket. I don’t have any in the cupboard at the moment. I think it was in little sachets??
We have just had a “Macro” supermarket open up near us, and it has proven to be a great source of interesting, allergy free and organic/bio-dynamic food. Pete shops there regularly. They have a fantastic bio-dynamic, dairy free salami that Bella adores, but it is expensive.
If I’ve missed anything out – or there is something specific you are after, please leave me a comment.
Do you have a child with food allergies?
Please add your data to the Food Allergy Survey
Kylie's Blog 
September 18th, 2006 at 4:21 am
Whole Foods has a lot of stuff, general vitamin stores also have some things you might want to try.
I’ve found I’m cooking a lot more from scratch. They put milk, eggs, and soy in just about everything–I never realized. I found a lot of good recipies in allergy cookbooks I got at the library. One of them suggested making your own almond milk, especially for kids, because it’s high in protein and calcium. 1 oz of almonds has as much calcium as 1/4 cup of milk. (I’m allergic to almonds, too, but if you aren’t, it’s worth a try.) You grind up 1/2 cup of nuts to 2 cups of water, and strain out the large chunks. You can use this recipe to make other nut milks as well.
I like rice milk myself (I also like soy milk, but I’m allergic to it.) You can make a nice “bananna shake” by freezing a banana in a small zip lock bag, cut or mushed into small pieces. It stays good for up to a week in the freezer. After it’s completely frozen, mix it up in a blender with some rice milk and a little vanilla. Yummy!
I’m pretty new to the allergy thing myself, I found this website looking for an egg free milk free pancake recipe.
Speaking of calcium, I had a friend that used to grind up veggies in her blender and slip them into her spaghetti sauce for her kids and husband who didn’t like veggies (they never noticed!) Broccoli especially is high in calcium.
February 15th, 2007 at 4:11 pm
You might consider “margarine-free Margarine”.
Margarine is hydrogenated, making it a rather unhealthy type of oil. Some people like olive oil spread on toast, which makes it a pretty good substitute for butter or margarine.
Personally, I skip the toast.
January 16th, 2009 at 5:19 am
What great list! Thanks for posting this:) We also like using Earth Balance margarine. It is non-hydrogenated, completely dairy-free, and bakes just like real butter:) I’ve also found that some generic brand chocolate chips contain no dairy as well as the semi-sweet Ghiardelli chocolate chips and the Baker’s chocolate chunks. (Though I believe that these were manufactured in a facility with dairy products.) It’s nice having so many resources out there to help with food allergies (four out of five of my kids are allergic to milk).
BTW…I just finished writing a book The Milk Allergy Companion & Cookbook. You can read more about it on my website: http://www.milkallergycompanion.com I also have a milk allergy blog. Let me know if you want to swap links:) Thanks for making the world a safer place for our children with allergies!
June 9th, 2010 at 11:43 pm
In the US, we also have “sunbutter,” made from sunflower seeds in a peanut, tree nut free plant.
Like another comment I read, our family prefers rice milk- we avoid almond milk for obvious reasons, and soy makes me nervous as families with dairy/ nut allergies can easily consume large amounts of soy, which can affect hormone levels.
January 3rd, 2011 at 5:41 am
[…] Shopping for Dairy and Egg Free Food September 2006 4 comments 5 […]
July 29th, 2011 at 9:36 pm
Thanks for the list, I didn’t know about soy butter. I might give that a try some time. Can you use it in baking as a butter substitute?
As for milk replacers, I think oat milk is pretty good.
November 1st, 2011 at 7:16 am
I haven’t tried it in baking – but I can’t see why not. Whenever I try something new, I do it on a small scale and see how it goes then adjust along the way. No harm in trying – but do it with cheaper ingredients just in case it ends up in the bin!! ie. cheap chocolate not premium chocolate etc.
K