Recipe

Substitutes For Gluten Egg Dairy And Soy Recipe

	Peetabear / All my dishes 2 months, 2 weeks ago this courtesy of Living Without Servings:0	Peetabear
	substitutions gluten eggs dairy

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Ingredients

Eggs

Replace 1 large egg with one of the following:

3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder

1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes

or until thick. Use without straining.)

Egg Replacer, according to package directions

4 tablespoons pureed silken tofu +

1 teaspoon baking powder

Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of

eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have

to increase baking times slightly.

Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again

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Milk

Replace 1 cup milk with one of the following:

1 cup soy milk (plain or vanilla)

1 cup rice milk + 1 egg yolk

1 cup fruit juice

1 cup water + 1 egg yolk

1 cup coconut milk

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Buttermilk

Replace 1 cup buttermilk with one of the following:

1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly

thickened.)

1 cup coconut milk

7⁄8 cup rice milk

7⁄8 cup fruit juice

7⁄8 cup water

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Yogurt

Replace 1 cup yogurt with one of the following:

1 cup soy yogurt

1 cup soy sour cream

1 cup unsweetened applesauce

1 cup fruit puree

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Gluten-Free Flour Substitutions

To make a flour blend, thoroughly combine all ingredients. Store in a covered container in the refrigerator until used. You can double or triple these recipes to make as much flour mix as you need.

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All-Purpose Flour Blend

Use this blend for all your gluten-free baking.

½ cup rice flour

¼ cup tapioca starch/flour

¼ cup cornstarch or potato starch

Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein

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High-Fiber Flour Blend

This high-fiber blend works for breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes.

1 cup brown rice flour or sorghum flour

½. cup teff flour (preferably light)

½. cup millet flour or Montina® flour

⅔ cup tapioca starch/flour

⅓ cup cornstarch or potato starch

Each cup contains 426 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 94g carbohydrate, 9mg sodium, 6g fiber, 7g protein

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High-Protein Flour Blend

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts.

1¼ cups bean flour (your choice), chickpea flour or soy flour

1 cup arrowroot starch, cornstarch or potato starch

1 cup tapioca starch/flour

1 cup white or brown rice flour

Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein

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Self-Rising Flour Blend

Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.

1¼ cups white sorghum flour

1¼ cups white rice flour

½ cup tapioca starch/flour

2 teaspoons xanthan or guar gum

4 teaspoons baking powder

½ teaspoon salt

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General Guidelines to Using Gum

Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity, keeping it from crumbling.

Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads.

Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast.

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.

Directions

We will number these for you! Just hit 'enter' after every step.

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Comments

diannehocut 2 months, 2 weeks ago said:
Thanks, Peeta for this useful information. Fortunately, or unfortunately I am not allergic to anything at this time of life. However, I do like to be able to cook for others and use these handy substitutes. 5UP

Dianne

hezzytantcook 2 months, 2 weeks ago said:
Peeta, good round up of info on this. I keep hearing of more and more folks who need to have gluten free cooking. As Dianne pointed out, it's nice to be ready for guests who alert ahead of time. I have a nut allergy and neglected to alert the hostess of my daughter's bridal luncheon. You guessed it EVERY dish had nuts, and I spent the hour plus trying to make it look as though I was eating. [eventually...weeks later...confessed to the hostess my plight.]

spinach1948 2 months, 2 weeks ago said:
Peetabear,
Thank you for all this information, as I told you I need to watch the gluten index because I am a Diabetic.Great post for me. 5 from me wish I could give you a 10.
ED

victoriaregina 2 months, 2 weeks ago said:
Very informative. Have to print this out.Good one, peeta, thanks.

m11andrade 2 months ago said:
Awesome post! Thanks for sharing!

jo_jo_ba 1 month, 3 weeks ago said:
This is FANTASTIC - thanks!

perfectworld 1 week, 2 days ago said:
This is AWESOME!! Very helpful, thank you!

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