Passover and Food Allergies

Managing food allergies during Passover may feel overwhelming. This traditional Jewish holiday brings unique dietary restrictions. But with preparation and careful attention, you can enjoy the holiday and stay safe.

Whether you’re hosting a Seder or attending one, it’s important to communicate your needs effectively. Create an inclusive and worry-free experience for everyone, including people with food allergies and those preparing food. Provide specifics about allergens to avoid, including less obvious sources of allergens.

Check food product labels closely for potential allergens. Address cross-contamination (also called cross contact) concerns when cooking. Shared kitchen equipment poses risks for people with food allergies. These can include baking sheets, mixing bowls, utensils and even toasters.

Common food allergies in Passover dishes

The nine most common food allergens account for approximately 90% of all food allergic reactions in the United States. These foods are: milk, eggs, peanuts, tree nuts, fish, sesame, shellfish, soy, and wheat. Many of these allergens are in traditional dishes and kosher-for-Passover products.

Here is what to keep in mind about foods and food allergies during the Passover holiday:

1. Chametz-free but not allergen-free

Chametz refers specifically to five grains: wheat, barley, spelt, rye, and oats. They have come into contact with water for more than 18 minutes, allowing fermentation to begin.

However, chametz-free doesn’t mean allergen-free. Many kosher-for-Passover products replace chametz with other possible allergenic ingredients. Passover cakes, cake meals and cookies may substitute potato starch or almond flour for regular wheat flour.

Matzah itself, while chametz-free when properly prepared, still contains wheat. This poses risks for people with wheat allergies or celiac disease. A product can be perfectly kosher for Passover while containing major allergens.

Callout: Always read ingredient food labels carefully. Kosher certification agencies do not monitor for cross-contact of non-chametz allergens, unless specifically indicated.

2. Matzah and gluten-free alternatives

Traditional matzah and unleavened bread are made from wheat flour and water. This poses a risk for people with wheat allergy or celiac disease. Fortunately, gluten-free alternatives have become more available in recent years. These products use non-gluten grains. They include oat (gluten-free forms), tapioca starch, potato starch, and other gluten-free flours.

These alternatives can allow those with gluten restrictions to take part in the ritual aspects of Passover. But it’s worth noting some rabbinic authorities debate whether these alternatives fulfill the traditional religious requirement of the five grains.

Matzah and unleavened bread are generally safe for people with yeast allergy.

3. Egg allergies and the Passover Seder plate

Eggs feature prominently in Passover traditions, beginning with the Seder plate itself. This includes a roasted egg (beitzah) symbolizing the festival sacrifice and the cycle of life.

Beyond this symbolic role, eggs serve as key ingredients in numerous Passover recipes. They function as binders in matzah balls. They are key components in many desserts. And they star in egg-based dishes like frittatas.

For people with egg allergies, several alternatives can work in Passover cooking. Commercial egg replacers that are kosher for Passover can be used in many recipes. A mixture of potato starch or matzah meal with oil and water or broth can sometimes work for binding. In baking, applesauce, mashed banana, or kosher-for-Passover oil can replace eggs in some recipes.

Some families choose to use a plastic or wooden egg as a replacement for a hard-boiled egg on the Seder plate. The key is maintaining the symbolic meaning while ensuring food allergy safety at the Seder table.

4. Peanut allergy, tree nut allergies and Passover treats

Nuts are often a part of Passover cuisine. Charoset is the main example. This sweet mixture contains chopped apples, tree nuts (often walnuts or almonds), cinnamon, and sweet wine. Beyond the Seder plate, tree nuts and nut flours become especially important during Passover. These are substitutes for wheat flour in desserts and baked goods.

Peanut and tree nut ingredients often appear in Passover packaged foods. Marzipan, a common ingredient in Passover sweets, is made primarily from almond meal. Many kosher-for-Passover cakes and cookies use nut flours as their base.

Look for safe nut-free alternatives. For charoset, sunflower or pumpkin seeds can provide texture in place of nuts. Roasted sunflower seeds provide a crunchy snack alternative to peanut. For baking, coconut flour, potato starch and tapioca starch are options for nut-free Passover desserts.

When purchasing packaged foods, look for items labeled both kosher-for-Passover and nut-free.

5. Dairy allergies and lactose intolerance during Passover

Dairy products are featured in many Passover meals. Dishes include noodle kugel (made with cottage cheese and sour cream), cheesecake, and blintzes. Even matzah brei (a simple dish of soaked matzah fried with eggs) is served with butter and sour cream.

Parve (neutral) foods, which contain neither meat nor dairy, can be used to avoid dairy. Kosher dietary laws require separation of meat and dairy, so many traditional recipes have parve variations. Coconut oil can replace butter in many recipes. Non-dairy milk such as almond milk (for those without nut allergies) or coconut milk can substitute for regular milk. Be sure these alternatives are certified kosher for Passover. Some may contain kitniyot or other ingredients not permitted during the holiday.

When reading labels, check for terms like “casein,” “whey,” “lactose,” and “milk solids.” These indicate dairy is present.

6. Fish and shellfish allergies

Fish dishes are often a part of Passover meals because they’re naturally free of chametz. They also provide protein variety. Gefilte fish, a ground fish mixture poached in broth, is a Passover appetizer in many Ashkenazi traditions.

Fish gelatin can appear in unexpected places during Passover. Some kosher marshmallows and gummy candies use fish gelatin rather than animal gelatin from non-kosher sources. Certain kosher-for-Passover vitamins and medications may also contain fish gelatin in their capsules.

Fish ingredients may also lurk in Passover sauces and dressings. Worcestershire sauce often contains anchovies. Caesar dressing frequently contains anchovies as well. Some prepared horseradish mixtures may include fish products as flavoring agents. Preparing homemade versions using safe ingredients is often the best approach.

7. Soy allergies and Kosher-for-Passover foods

Soy sources can appear in processed Passover products. Some kosher-for-Passover margarine has soy, as do certain chocolate products and baked goods. Always check labels for soy carefully.

Safe soy-free alternatives are available:

• Olive oil and coconut oil make excellent replacements for soy-based oils.
• Coconut aminos are a great replacement for soy flavorings.
• For protein sources, eggs, dairy, meat, and fish (if not allergic) all provide soy-free options to eat.

Look for products labeled “non-gebrokts” (containing no matzah meal mixed with liquid). These are less likely to contain soy or other common allergens.

8. Sesame and seed allergies

Sesame can appear in various forms in Passover meals. Tahini (sesame paste) may be used in certain dishes. Sesame seeds may top Passover rolls and crackers. Sesame oil might be used in cooking and salad dressings.

Check food labels and ingredients carefully. Beyond obvious terms like “sesame” or “tahini,” look for words like “benne” (another word for sesame), “sesamol,” and “sim sim” (the Arabic word for sesame).

Instead of tahini, consider using nut butters (if not allergic to nuts) or sunflower seed butter (if other seeds are tolerated). For toppings on Passover rolls, poppy seeds, caraway seeds, or coarse salt can provide texture and flavor without sesame.

When making Middle Eastern dishes that use sesame, try roasted sunflower seeds or pumpkin seeds.

[Callout]

Verify that any alternatives or substitutions are certified kosher for Passover.

9. Legume and bean allergies

Legume allergies may involve reactions to beans, lentils, chickpeas, and similar foods. Finding bean-free alternatives may require creative substitutions. Instead of chickpeas for hummus, try roasted eggplant or cauliflower to create a similar dip. For rice dishes, cauliflower “rice” is a grain-free alternative.

10. Other allergens and food sensitivities

Sulfites and preservatives in dried fruits can trigger reactions in some people. During Passover, dried fruits can be found in charoset, compotes, and as snacks and dessert ingredients. Many commercial dried fruits contain sulfites to preserve color and extend shelf life. For those with sulfite sensitivities or asthma triggered by sulfites, these additives are a concern.

Fresh fruit alternatives provide an easy solution for people who are sensitive to dried fruit additives. Fresh fruits can be used in charoset (apples are traditional in many recipes) for kosher-for-Passover desserts. If dried fruits are needed for the recipe, look for organic varieties labeled unsulfured.

Meat allergy, including alpha-gal syndrome, is rare. Certain meats may also cause food sensitivity issues. Kosher-for-Passover deli meats, sausages and prepared meat dishes may contain additives like nitrates, nitrites and spices. These can cause problems for sensitive people. Preservatives in processed meats can trigger reactions. Some kosher meat products may use coating agents or processing aids that contain allergens not listed on packaging.

Plant-based protein options have expanded in recent years. But finding kosher-for-Passover versions remains challenging. For those avoiding meat, eggs and dairy (if tolerated) can provide protein during Passover. Quinoa, which has gained acceptance as kosher for Passover, offers another protein source.

Spices and seasonings can cause allergic reactions and food sensitivities. These include include anti-caking agents, preservatives and flavor enhancers. Many kosher-for-Passover certified spices are sold as pure, single ingredients rather than blends. Purchase whole spices when possible and grind them at home.

You can make your own allergen-free spice mixes for greater control over ingredients. Start with single-ingredient kosher-for-Passover certified spices that you know are safe. Then create your own blends in small batches. Common Passover spice combinations include cinnamon, ginger, and nutmeg for sweet dishes. Paprika, garlic, and herbs like parsley and dill are for savory foods. Store homemade blends in clean, airtight containers. Label them clearly with ingredients and the date mixed.

Reading labels: tips for the Passover holiday

Decoding kosher and Passover-specific labels requires understanding several key symbols and terms. Look for reliable kosher certification symbols (such as OU-P, OK-P, or KFP) indicating the product is kosher for Passover. Designations like “pareve” (containing neither meat nor dairy) or “non-gebrokts” (containing no matzah meal mixed with liquid) provide more information about ingredients. However, these kosher designations don’t guarantee allergen safety unless stated.

Identifying allergens requires vigilance beyond kosher certification. Terms like “spices” or “natural flavors” may mask certain allergens. Some Passover products may use unfamiliar ingredients as substitutes for chametz or kitniyot. These may include potato starch, tapioca starch, or gums and stabilizers that could cause reactions.

Seek out trusted brands for allergy-friendly Passover foods when possible. Create a list of these products before Passover shopping. Many food companies offer clearly labeled gluten-free matzah options. Online specialty retailers like Kosher.com often have selections of allergen-free Passover products.

Cross-contact in Kosher kitchens

Shared equipment presents cross-contact risks in any kitchen, including kosher ones. During Passover, many families use reserved sets of dishes, utensils, and cookware. This practice helps ensure foods remain free of chametz. But it doesn’t necessarily prevent allergen cross-contact.

Passover-certified kitchens undergo thorough cleaning to remove all chametz. These include kosher-catering facilities or food manufacturing plants. However, this cleaning focuses on eliminating leavened grain products rather than food allergens. Don’t assume that kosher-for-Passover certification alone guarantees allergen safety.

When preparing Passover meals in a home with food allergies, designate specific preparation areas and equipment for allergen-safe cooking. Clean all surfaces before beginning food preparation. Prepare allergen-free dishes first before other foods to minimize cross-contact risks.