substitutes for gluten egg dairy and soy Recipe

Ingredients

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• eggs shopping list
• Replace 1 large egg with one of the following: shopping list
• 3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder shopping list
• 1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes shopping list
• or until thick. Use without straining.) shopping list
• egg Replacer, according to package directions shopping list
• 4 tablespoons pureed silken tofu + shopping list
• 1 teaspoon baking powder shopping list
• Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of shopping list
• eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have shopping list
• to increase baking times slightly. shopping list
• Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again shopping list
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• milk shopping list
• Replace 1 cup milk with one of the following: shopping list
• 1 cup soy milk (plain or vanilla) shopping list
• 1 cup rice milk + 1 egg yolk shopping list
• 1 cup fruit juice shopping list
• 1 cup water + 1 egg yolk shopping list
• 1 cup coconut milk shopping list
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• buttermilk shopping list
• Replace 1 cup buttermilk with one of the following: shopping list
• 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly shopping list
• thickened.) shopping list
• 1 cup coconut milk shopping list
• 7⁄8 cup rice milk shopping list
• 7⁄8 cup fruit juice shopping list
• 7⁄8 cup water shopping list
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• yogurt shopping list
• Replace 1 cup yogurt with one of the following: shopping list
• 1 cup soy yogurt shopping list
• 1 cup soy sour cream shopping list
• 1 cup unsweetened applesauce shopping list
• 1 cup fruit puree shopping list
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• gluten-free flour Substitutions shopping list
• 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. shopping list
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• all-purpose flour Blend shopping list
• Use this blend for all your gluten-free baking. shopping list
• ½ cup rice flour shopping list
• ¼ cup tapioca starch/flour shopping list
• ¼ cup cornstarch or potato starch shopping list
• Each cup contains 436 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 99g carbohydrate, 3mg sodium, 2g fiber, 5g protein shopping list
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• High-Fiber flour Blend shopping list
• 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. shopping list
• 1 cup brown rice flour or sorghum flour shopping list
• ½. cup teff flour (preferably light) shopping list
• ½. cup millet flour or Montina® flour shopping list
• ⅔ cup tapioca starch/flour shopping list
• ⅓ cup cornstarch or potato starch shopping list
• Each cup contains 426 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 94g carbohydrate, 9mg sodium, 6g fiber, 7g protein shopping list
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• High-Protein flour Blend shopping list
• This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. shopping list
• 1¼ cups bean flour (your choice), chickpea flour or soy flour shopping list
• 1 cup arrowroot starch, cornstarch or potato starch shopping list
• 1 cup tapioca starch/flour shopping list
• 1 cup white or brown rice flour shopping list
• Each cup contains 588 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 128g carbohydrate, 24mg sodium, 6g fiber, 11g protein shopping list
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• Self-Rising flour Blend shopping list
• Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening. shopping list
• 1¼ cups white sorghum flour shopping list
• 1¼ cups white rice flour shopping list
• ½ cup tapioca starch/flour shopping list
• 2 teaspoons xanthan or guar gum shopping list
• 4 teaspoons baking powder shopping list
• ½ teaspoon salt shopping list
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• General Guidelines to Using Gum shopping list
• 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. shopping list
• Add ½ teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins and other quick breads. shopping list
• Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough or other baked items that call for yeast. shopping list
• 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. shopping list