Oral Food Challenge Reminders & Recipes

Some reminders before your visit: 

  • You/your child need to be off antihistamines for 5-7 days prior to your challenge. Other medications such as asthma inhalers are ok to take. 
  • Please bring the food we will be challenging to, and bring enough for two serving sizes. A light meal before the challenge is fine, please avoid coming in with a full stomach.
  • You/your child should be feeling well for this appointment. Please call our office if you are not sure you/your child are well enough to come in.
  • This test runs 2-3 hours, so we encourage you to bring a laptop or tablet for work or entertainment, or toys for children. Parents of infants and toddlers testing should bring an extra change of clothes for the baby, a bib (optional) and a large blanket to spread on the floor can be nice so the baby can play on the floor comfortably (optional). Parents of young children may bring in a bottle, sippy cup, extra or extra snack to eat following the challenge. Extra diapers are also good to have on-hand
  • For all food challenges, our Sibling Policy will be in effect. This means there should be a 1:1 ratio for all children/adults in your party at the time of the challenge.
  • Please feel free to call the clinic where your challenge is scheduled with any questions you may have prior to your challenge.
oral food challenge recipe

Oral Food Challenge – Baked Food with Egg/Milk Recipes

Please prepare the recipe indicated and bring to the Oral Food Challenge appointment:

EGG MUFFINS – Yield 6 muffins* = 1/3 egg

INGREDIENTS:

  • 1 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 cup sugar
  • 2 eggs
  • 2 Tbsp rice milk (can substitute with milk or soy if NOT allergic)
  • 1/4 cup corn oil (can substitute with canola oil)
  • 1/2 tsp vanilla
  • 1 cup ripe banana or applesauce

Preheat oven to 350 degrees. Combine dry ingredients and then mix with wet ingredients.
Pour into muffin cups and bake for 30 minutes or until golden brown and firm to the touch.

*May make more than 6 muffins.

****Bring 3 muffins to the appointment.

MILK MUFFINS – Yield 6 muffins* = 1/3 egg

INGREDIENTS:

  • 1 1/4 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 cup milk
  • 2 Tbsp canola oil
  • 1 tsp vanilla
  • 1 egg OR use one of the following options
    1. 1 1/2 tsp Ener-G brand egg replacer with 2 Tbsp warm water (from Whole Foods)
    2. 1 tsp baking powder, 1 Tbsp liquid, and 1 Tbsp vinegar
    3. 1 tsp yeast dissolved in 1/4 cup warm water
    4. 1 1/2 Tbsp water, 1 1/2 Tbsp oil, and 1 tsp baking powder
    5. 1 packet gelatin and 2 Tbsp warm water (not not mix until ready)

Preheat oven to 350 degrees. Combine dry ingredients and then mix with wet ingredients. Pour into muffin cups and bake for 30-35 minutes or until golden brown and firm to the touch. If more than 6 muffins were prepared, please inform the provider.

****Bring 3 muffins to the appointment.