This post comes to us courtesy of our friends at Optimal Body Balance.
Dairy-free, egg-free, sugar-free… cooking allergen free, especially baking, can get a little confusing. We’re here to help. Here are some substitutions you can make for some of those common allergen-containing ingredients.
For 1 cup of butter, you can substitute 1 cup nondairy, non-hydrogenated butter spread OR 1 cup coconut oil OR 3/4 cup vegetable shortening.
For 1 cup of milk, you can substitute 1 cup nondairy milk (almond, coconut, hemp, rice, soy, etc)
For 1 cup of heavy cream, you can substitute 1 cup soy creamer OR 1 cup full-fat unsweetened coconut milk or coconut cream.
For 1 egg used for binding purposes (cakes, cookies), use 2 tablespoons arrowroot or cornstarch whisked with 2 tablespoons water OR 2 1/2 tablespoons flaxseed meal whisked with 3 tablespoons warm water OR 1/4 cup blended silken tofu OR 1/4 cup applesauce, pumpkin or other fruit/vegetable puree.
For 1 egg used for leavening purposes (fluffy cakes, muffins, quick breads), you can substitute 1 1/2 teaspoons egg replacer powder whisked with 2 tablespoons warm water OR 1/4 cup yogurt.
For 1 cup brown or white sugar, you can substitute 2/3 cup liquid sweetener (agave nectar, barley malt, brown rice syrup or molasses). Decrease other liquids by 1/4 to 1/3 cup.
For 1 cup powdered sugar, you can substitute 1/2 cup plus 2 tablespoons evaporated cane juice ground to a fine powder in a very dry blender or food processor.
How to use stevia and xylitol:
2 teaspoons of white sugar is equal to…
1/2 teaspoon stevia or xylitol bulk blends
1/4 teaspoon clear liquid stevia
a pinch of pure stevia powder
2 teaspoons of pure xylitol
Source: Taste for Life. Dec 2011.