Allergy-Free Substitutions

If you're like me, you know that finding a good substitute for certain ingredients while baking or cooking allergy-free is no easy task....in the beginning. I searched everywhere looking for appropriate substitutes that would actually achieve the results I was looking for. So, I thought I would list susbtitutes that I like to use.

 

For eggs:

1/4 cup applesauce = 1 egg

1 tsp baking soda + 1 tsp apple cider vinegar = 1 egg

1/2 banana, mashed = 1 egg

1 1/2 tsp Ener-G egg replacer mixed with 2 T almond milk or water = 1 egg

1 T cornstarch = 1 egg (this is the one I use most!)

1 T ground flaxseed mixed with 3 T warm water = 1 egg (I use flaxseed in my waffles/pancakes by itself in place of eggs and it tastes great!)

4 1/2-5 oz jar prune puree (baby food prunes) = 1 egg (I have never used this, but it supposedly works like the applesauce does.)

1/4 cup soy yogurt (or coconut milk yogurt) = 1 egg

In place of cow's milk:

1 cup almond milk {or rice or soy milk} = 1 cup cow's milk

1 cup almond milk {or soy or rice milk} + 1 T lemon juice = 1 cup buttermilk {let sit for 10 minutes to sour before using}

yogurt can be replaced with soy or coconut milk yogurt

sour cream, cream cheese can be bought in the Tofutti brand {sold at Whole Foods and other stores}

ice cream = Tofutti brand, SoDelicious, Coconut milk types {several options are available now even in regular grocery stores}

1/3 cup canola oil = 1/2 cup butter {read labels on the oil bottles - a lot have been processed around peanuts}

1 cup dairy-free, soy-free vegetable shortening = 1 cup unsalted butter

I also use Smart Balance LIGHT buttery spread {this is dairy-free}

I'm sure there are other substitutes out there, but these are the ones I use most often. Hope this helps you! And if you have any substitutes you use, feel free to leave a comment and let us all know!

I'm Going to Let You in on a Little Secret...

I've been using Ener-G Egg Replacer in baked goods for 4 years and am so glad to have it. I have always used it according to package directions which is 1 1/2 tsp of powder + 2 T warm water substitued for each egg in the recipe. While it works and gets the job done, I have always just settled for 'okay' baked products. For example, cupcakes (which I make often and freeze to save for birthday parties, etc.) were yummy the first day, but became crumbly by the next day. Not to mention, the icing never went on well. However, yesterday I was making cupcakes again and because I just got home from vacation and my brain seems to still be on vacation, I used 1 1/2 TBSP of powder vs. 1 1/2 tsp. Let's just say that was the best mistake I've ever made! It made the cupcakes super fluffy and moist! They are hands down THE most delicious cupcakes I've made in 4 years. I'll definitely be using more than the recommended amount of Ener-G Egg Replacer from now on in every baked product. I think I'll go eat a cupcake.