Food allergies are on the rise, leaving many concerned parents and bewildered bakers scratching their heads. How do you make muffins without milk, eclairs without eggs, or ooey-gooey bars without gluten? 

In keeping with our “The Buzz on Baking Books” series, we’re highlighting three cookbooks that will help you whip up all your favorite baked goods — free of allergy-inducing ingredients — without sacrificing taste.

• The Food Allergy Mama’s Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family by Kelly Rudnicki. Popular blogger Rudnicki has taken her passion for promoting allergy awareness and funneled it into dozens of delicious recipes that don’t use dairy, eggs or nuts. She includes all the fan favorites, ingredient substitution suggestions, and advice for handling children’s parties. Be sure to try her banana chocolate chip muffins!
• The Allergen-Free Baker’s Handbook by Cybele Pascal. Though her book includes recipes that are free of gluten, wheat, dairy, eggs, soy, peanuts, tree nuts and sesame, food writer Pascal believes in focusing on what you can eat versus what you can’t. She provides bakers with 100 scrumptious recipes, including Red Velvet Cake, Glazed Vanilla Scones and Lemon-Lime Squares.
• The Allergy-Free Cook Bakes Cakes & Cookies by Laurie Sadowski. Gluten, dairy, egg and soy — beware. You’re not included here, and you’re not missed. Nutrition and wellness specialist Sadowski advocates using fresh ingredients and provides fresh advice on eating safely. Her recipes, from creamy-dreamy cupcakes to gooey bars, don’t sacrifice one iota of taste.