Milk:
Replace 1 cup of cow’s milk with one of the following:
{ 1-cup soymilk
{ 1-cup rice milk
{ 1-cup fruit juice
{ 1-cup water
{ 1-cup coconut milk
{ 1-cup goat’s milk (if tolerated)
{ 1-cup hemp milk
{ 1 cup almond milk
Buttermilk
Replace 1-cup buttermilk with one of the following:
{ 1 cup soymilk + 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
Yogurt
Replace 1-cup yogurt with one of the following:
{ 1-cup soy yogurt or coconut yogurt
{ 1-cup soy sour cream
{ 1 cup unsweetened applesauce
{ 1-cup fruit puree
Butter
Replace 8 tablespoons (1 stick) butter with the following:
{ 8 tablespoons (1 stick) Fleischmann’s unsalted margarine
{ 8 tablespoons Earth Balance (non-dairy) Buttery Spread. (I use the soy-free, non-dairy kind in the red packaging.)
{ 8 tablespoons Spectrum Organic Shortening
{ 8 tablespoons vegetable oil or olive oil
{ 6 tablespoons unsweetened applesauce + 2 tablespoons of any of the above
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 or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally for about 10 minutes or until thick.)
{ Egg Replacer, such as Ener-G, according to the 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.
***To replace one egg white, dissolve 1-tablespoon plain agar powder into 1-tablespoon water. Beat and chill for 15 minutes, then beat again.
{Honey or agave nectar} = {sugar}
{ 3/4 cup = 1 cup
{ 1/4 cup + 2 tablespoons = 1/2 cup
{ 1/4 cup = 1/3 cup
{ 3 tablespoons = 1/4 cup
Xanthan Gum and Guar Gum:
Here are some general guidelines for using xanthan or guar 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.
{ Some commercial flour blends contain xanthan or guar gum, so read the ingredient list carefully to see if there is any need to add more.
Some additional tips:
Wheat Free is NOT Gluten Free! Products labeled "wheat free" are not necessarily gluten free; they may contain spelt, rye or barley ingredients that are not gluten free.
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