Easy Conversions

One of the biggest challenges I run into when baking or trying out a new recipe is determining what I can use to substitute for some of the basic ingredients that aren’t well tolerated.


The main culprits I try to avoid:  gluten, soy, dairy, fruit, potato and egg.  I’ve found that most people either need to or dry to avoid these six items.  These conversions do include some of those items because not everyone is intolerant to them.


Here’s my “go to” list of Easy Substitutions:

Butter = Margarine (1:1) – Vegan Earth Balance works as well
Butter = Apple Sauce (1:1)
Oil = Apple Sauce (1:1) 
Milk = Soy, Rice, Almond or Coconut Milk (1:1)
Maple Syrup or Honey  = Sugar (1/2 C to 1C Sugar)
1 Tablespoon Baking Powder = 1 Tablespoon Cornstarch + ¼ teaspoon Baking Soda
1 Egg = 1 teaspoon Baking Soda + 1 Tablespoon Rice Vinegar
1 Egg = 1 Tablespoon Cornstarch

For an Egg substitute place 1 Tablespoons of ground flax seed in 3 Tablespoons of water.  This is equal to one egg.  You can strain the ground meal out of the mixture before adding it to a recipe or include it, as the subtle nutty taste is not overpowering.

For an additional Egg substitute take 1/3 of a cup of cool water and 1 teaspoon of arrowroot powder and boil them.  Once thickened, take off of the heat and cool before using.

Potato is often added to baking power and if you have a potato intolerance it should be avoided.  It can be left out of baking recipes, but you should expect your food to crumble more than normal.

If your recipe calls for yeast, Red Start Yeast does not contain potato and is recommended.
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