substitutes for gluten egg dairy and soy Recipe

Replace 1 large egg with one of the following:

3 tablespoons unsweetened applesauce (or other fruit puree)

1 tablespoon flax meal

3 tablespoons hot water

10 minutes

or until thick. Use without straining.)

egg Replacer, according to 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 tofuBecause egg substitutions add moisture, you may have

to increase baking times slightly.

1 tablespoon plain agar powder into 1 tablespoon waterBeat, chill for 15 minutes and beat again

milk

Replace 1 cup milk with one of the following:

1 cup soy milk (plain or vanilla )

1 cup rice milk

1 cup fruit juice

1 cup water

1 egg yolk

buttermilk

Replace 1 cup buttermilk with one of the following:

1 cup soy milk

1 tablespoon lemon juice or 1 tablespoon white vinegar

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

1 cup soy sour cream

1 cup unsweetened applesauce

1 cup fruit puree

gluten-free flour Substitutions

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.

all-purpose flour Blend

Use this blend for all your gluten-free baking.

1/2 cup rice flour

1/4 cup tapioca starch / flour

1/4 cup cornstarch or potato starch

436 calories,

1g total fat,

99g carbohydrate,

3mg sodium,

2g fiber,

5g protein

High-Fiber flour Blend

This high-fiber blend works for breads , pancakes, snack bars and cookies that contain chocolate , warm spices , raisins or other fruitsIt is not suited to delicately flavored recipes, such as sugar cookies , crepes , cream puffs, birthday cakes or cupcakes.

1 cup brown rice flour or sorghum flour

1/2. cup teff flour (preferably light)

1/2. cup millet flour or Montina® flour

cup tapioca starch / flour

1/3 cup cornstarch or potato starch

426 calories,

2g total fat,

94g carbohydrate,

9mg sodium,

7g protein

High-Protein flour Blend

This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts

1 1/4 cups bean flour (your choice), chickpea flour or soy flour

1 cup arrowroot starch, cornstarch or potato starch

1 cup tapioca starch / flour

1 cup white or brown rice flour

588 calories,

3g total fat,

0g saturated fat,

0g trans fat,

0mg cholesterol,

128g carbohydrate,

24mg sodium,

6g fiber,

11g protein

Self-Rising flour Blend

Use this blend for muffins, scones, cakes , cupcakes or any recipe that uses baking powder for leavening.

1 1/4 cups white sorghum flour

1 1/4 cups white rice flour

1/2 cup tapioca starch / flour

2 teaspoons xanthan or guar gum

4 teaspoons baking powder

1/2 teaspoon salt

General Guidelines to Using 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 1/2 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

Note: If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gumIf so, there is no need to add more.