The present disclosure provides an allergen-free composition (e.g., flours anddough) andbaked products made without eggs or any other major food allergen. Thedisclosed allergen-freeflours, dough, and batters overcome the various problems associated withallergen-free baking byappropriate adjustment of the relative amounts of various components thatcontribute moisture,alkalinity, texture, etc., to the final product. Baked products produced usingthe allergen-freeflours thus have a moistness, springiness, rise, texture, and flavorcomparable to productscontaining major food allergens. Baked products according to the disclosureinclude, but are notlimited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g.,cupcakes), muffins,pancakes, waffles, pizza crust, pie crust, and bread products.
