Tuesday, December 7, 2010

Basic Substitutions to make Any Recipe Fit Your Needs

I wanted to give a little information for how I substitute some things to make recipes conducive for my weird diet.

You can substitute pumpkin puree for eggs.  I haven't figured out the exact measurements, but I'll get back to you.
You can substitute 1 Tablespoon Flaxseed Meal and 3 Tablespoons water for each egg in a recipe.


I substitute almond milk when recipes call for cream, rice milk, when just asking for milk.  I buy these on sale at my local dollar store.

I use applesauce, sometimes paired with a dash of olive oil, for butter.
When I'm feeling really decadent, I'll use Smart Balance light or Earth Balance, dairy free butters.

For all purpose flour, I use a mix.  I never use one type of flour, (although I'm researching what's been done with single flour recipes, and it's promising and more affordable...to be continued...) Typically, I use half cornstarch and half rice flour.  The cornstarch lightens the graininess of the rice flour.  Sometimes, I'll cut the corn flour with a bit of masa flour, if I want a slightly denser dough.  Sorghum flour has the best taste for pies and cookies, I feel.

Xanthan Gum
It's pricey, but it lasts forever.  I only use 1 teaspoon for breads, 1/2 teaspoon for pancakes and cookies.

I hate sugar but I hate high fructose corn syrup more.  I like to use raw organic sugar, which I buy from costco to save money, or honey.  Honey is so expensive, (I'm seriously thinking about doing a beehive this year,) so when I substitute, I only do about half.  Half sugar, half honey.  If you substitute all honey in a recipe, you should be fine, unless the recipe calls for more than 2 cups of sugar.  Then cut it down by 1/4 cup for each cup.  SO you'd use 1 3/4 cup honey instead of 2 cups of sugar a recipe calls for.

1 comment:

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