Tuesday, September 13, 2011

Helpful Substition Tips

From Amy Green's Website 'Simply Sugar and Gluten Free'

Amy Green's Substitions

If I’ve learned anything from eating refined sugar–free and gluten-free, it’s that there is always another way to make a cake. I make thoughtful substitutions knowing that the final outcome will be different, but as long as the proportions of the recipe are the same, the result will still be delicious. For example, if I opt to use apple juice instead of milk, I do so knowing that the flavor and texture of my baked good will be different. Not all substitutions make sense, either. It’s challenging to substitute large quantities of certain ingredients, like eggs, without disastrous results.
Note: All substitutions are 1:1 unless otherwise indicated.

  • Any nondairy milk: almond, rice, hemp
  • Fruit juice
  • Coconut milk, like SoDelicious
Heavy Cream
  • The top of a refrigerated can of full-fat coconut milk can be whipped just like heavy cream
  • MimicCream for baking
  • Full-fat coconut milk
  • Coconut oil
  • Nondairy butter
  • Non-hydrogenated vegetable shortening
Unflavored Gelatin
  • Agar-agar (note: Agar-agar is not a standardized product so the strength varies from brand to brand and even within brands.)
Agave Nectar
  • Grade-B maple syrup
  • Honey
Melted Butter
  • Neutral-flavored oil, such as canola or grapeseed
  • Liquefied/melted coconut oil
1 Large Egg
  • 2 egg whites
  • 1/4 cup yogurt
  • 1/4 cup applesauce
  • 1 tablespoon flaxseed meal or 1 1/2 teaspoons chia seed meal mixed with 3 tablespoons warm water or applesauce
  • Ener-G Egg Replacer ; use as directed on box
Note: eggs add leavening to a baked good, so the baking powder or baking soda will generally need to be
increased by ¼ to ½ teaspoon. Also, baking times may be altered.
  • Nondairy yogurt (Note: Most has added sugar in the form of evaporated cane juice.)
  • Applesauce
  • Sour cream
Unsweetened Carob Chips
  • Chocolate chips (If you can eat a small amount of white sugar, use 70% or higher dark chocolate because it’s lower in sugar. I don’t use any chocolate chip that contains white sugar.)
  • Pepitas (hulled pumpkin seeds)
  • Sunflower seeds
  • Hemp seeds
  • Sesame seeds
Instant Espresso Powder
  • Instant coffee granules, decaf or regular ; increase the amount to taste
Large Medjool Dates
  • Any date (if small, double the quantity)
  • Figs
  • Prunes
Light Cream Cheese (Neûfchatel)
  • Full-fat cream cheese
  • Nondairy cream cheese
Xanthan Gum
  • Guar gum
  • Chia seed meal
  • Regular milk or nondairy milk; add 1 tablespoon lemon juice per cup to sour the milk and let it sit for several minutes before using
Sour Cream
  • Yogurt—regular, Greek, or nondairy
  • Applesauce
To Reduce the Fat in a Recipe
  • Substitute up to 50% of the fat with yogurt, applesauce, or a prune puree

Link:  http://simplysugarandglutenfree.com/substitutions/

No comments:

Post a Comment