Substitutions
All of the recipes in this book are made without wheat flour, cow’s milk, eggs, and butter—the most common ingredients that traditional baking recipes call for. Your family may need to avoid all of these foods, like mine does, or you may be able to include some of these ingredients in your baking. If so, lucky you! The table in this appendix can be used two ways: first, to see how to substitute back traditional ingredients if you aren’t allergic to them and second, to find other options for allergen-free substitutions in the correct proportions.
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Common Food Allergens |
Without Common Food Allergens |
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Wheat Flour Most wheat flours weigh between 120 and 122 grams per cup. If you choose to use wheat flour in the recipes in this book, add one additional tablespoon per cup of flour used (or use a kitchen scale to measure 128 to 130 grams of wheat flour for each cup of gluten-free flour the recipe calls for). Leave out the xanthan gum. |
Gluten-Free Flour Blend This includes any gluten-free flour or flour blend that weighs approximately 128 to 130 grams per cup. See weight adjustments for gluten-free flour blends to learn how to adjust the amount of flour you use based on weight. |
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Cow’s Milk/ Soy Milk/ Nut Milks 1 cup cow’s milk can be substituted for 1 cup of non-dairy milk. 1 cup soy milk can also be substituted for any other non-dairy milk. 1 cup almond, hazelnut, or other milk derived from nuts can be substituted for any other non-dairy milk. 1 cup buttermilk (or soured milk) can be substituted for non-dairy soured milk. |
Non-Dairy Milk 1 cup hemp milk (all varieties) 1 cup coconut milk beverage* (all varieties) I cup coconut milk in the can* (diluted with equal parts water) 1 cup rice milk (all varieties) 1 cup non-dairy soured milk 1 cup fruit juice or water |
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Eggs 1 egg can be substituted for any of the options to the right. The recipes in this book note the equivalent number of eggs that it would be appropriate to substitute (if you aren’t allergic to them). |
Egg Substitutes 1½ teaspoons Ener-G Egg Replacer mixed with 2 tablespoons warm water (or non-dairy milk) ¼ cup flaxseed gel (made by mixing 1 tablespoon ground flaxseeds with 3 tablespoons warm water) ¼ cup unsweetened applesauce or fruit puree 1 tablespoon vinegar See more detail on which substitutes are best suited for which recipes. |
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Butter and Margarine 8 tablespoons (1 stick) butter or margarine can be substituted for any of the options to the right. When substituting for oil, use the butter melted. |
Non-Dairy Shortening and Oils 8 tablespoons (1 stick) Earth Balance Natural Shortening†,‡ 8 tablespoons Spectrum Organic All Vegetable Shortening (palm oil)† 8 tablespoons coconut oil* 8 tablespoons Earth Balance Soy-Free Natural Buttery Spread 8 tablespoons oil (includes grapeseed, sunflower, hemp, canola, olive) |
* If you are allergic to tree nuts, check with your doctor to determine whether coconut is a concern for you.
† Use one of these options for pie and cookie doughs.
‡ Contains soybean oil. Check with your doctor to determine whether this is a concern for you.