Gluten-free baking tips -- I receive so many requests for substitutes in cooking and baking recipes (food allergies are on the rise, you know, not to mention those tender-hearted animal loving vegans- their smiling faces are popping up everywhere these days) that I thought I would write a post about what works- and what doesn't- in quirky Substitution Land. And...provide a permanent link to this vital information in the Karina's Kitchen sidebar. For your convenience, Bubbie.
See how much I think of you, Dear Heart?
See how much I think of you, Dear Heart?
So now you can scoot your accommodating Aunt Sadie over to this Baking + Cooking Substitutions link when she calls you up to ask, For the love of Pete- how the heck do I fix you a mac and cheese casserole if you can't eat gluten or casein? You can now answer, Have I got a blog for you.
Of course, then she is sure to ask, Um, what's a blog?
Baking Substitutions for Gluten-Free and More
Flours:
Gluten-free flours are generally light, medium or heavy in texture.
A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best.
The heavier grains (including psuedo-grains like quinoa) tend to contain more protein. Think of flours like buckwheat, quinoa, millet, cornmeal, nut meal, and bean/legume flours as akin to baking with whole wheat flour. You get a similar denser product, often darker in color, and with less rise.
Medium flours are akin to all purpose flour- these include sorghum and superfine brown rice flour. If you cannot find sorghum flour (also known as jowar flour) a standard white rice flour will work (though, in my opinion, makes for a less appetizing product).
Light flours include white rice flour and the ubiquitious gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Sweet rice flour is also super starchy- but very sticky (and I do not use it for baking).
For substituting flours:
If you are going to substitute a flour choice, match your flour weight. Sub sorghum with fine brown rice flour (medium to medium), for instance, and heavier millet with heavier buckwheat. Sub cornstarch with potato starch or tapioca starch (starch to starch).
Note: I favor a higher protein (but tender) texture to my baked goods; so you'll find many recipes feature brown rice flour, buckwheat flour, (not a grain at all, but a groat, related to rhubarb) almond meal, and millet flour.
The best tasting gluten-free flour I've found is sorghum- also known as sweet sorghum and jowar. Brown rice- if it's ground super-fine the way Authentic Foods mills it--- is a better choice than plain white rice flour. White rice flour- to me anyway- often has a slightly gritty mouth feel that dissolves into gumminess, and an odd cooked-rice taste when baked, so I tend not to use it. But if you like it, Babycakes? Knock yourself out.
As for the bean based flours like soy and chick pea flour, many use them to boost protein and lower the carbs in gluten-free baking. I loathe soy and bean flours. They taste metallic to my tender tastebuds. And like many a celiac, I have trouble digesting them (beans!); but if beans work for you, it's an alternative high er protein choice. Start by subbing only a part of the flour blend with a bean flour- say, start with using 1/2 cup in a recipe. See how you (and your tummy) like it.
If you can do cornmeal
, I have many recipes with it- tender polenta-style cakes and breads and muffins. Gluten-free cornmeal brings a tender, sweet and slightly grainy texture to baked goods. (If avoiding corn, try substituting your own whole grain flour blend, or use almond meal as part of the blend.)
Your own preferred gluten-free flour blend (or baking/pancake mix) can be substituted in all of my baking recipes one-to-one. Texture and rise may be slightly different. You'll need to develop a feel for your own preferred blend and how it behaves (needs longer baking time? an extra egg white?). In general, GF blends based on white rice flour and starch will give you an inferior, gummier product.
And please note- you may have to adjust the moisture level in my recipes if you use different flours than I have used or live at a different altitude. Experience helps, of course; follow your instinct as you bake and grow accustomed to how your particular gluten-free flour blend works with your oven, in your kitchen, and climate (dry or humid).
Tip: If recipes are consistently under-cooking (gummy in the middle or sinking) your oven temperature may be off. Some ovens can be quite temperamental. Purchase an oven thermometer
to gauge how your oven is performing. You may be surprised, as one reader was, to discover that your preheating stage takes additional time before it reaches true baking temperature- despite the on light that declares oven ready.
Starches:
Gluten-free starches include cornstarch, arrowroot, tapioca, and potato starch. In baking they are- for the most part- interchangeable. So if a recipe calls for tapioca starch and you avoid tapioca, try cornstarch or potato starch or arrowroot.
Sweet rice flour is also a possibility, but it is sticky; use it sparingly in baking (no more than 1/4 cup) or the recipe may turn out gummy.
Note: Potato flour is not the same as potato starch. I don't use potato flour ever; it's heavy, gluey and best used sparingly for thickening a gravy. But I love potato starch in breads- it gives breads spring and tenderness.
Here are two basic templates- a quick guide to mixing up your own gluten-free flour mix.
Gluten-Free Flour Blend #1
Combine:
1 cup sorghum flour (or brown rice flour, if avoiding sorghum)
1 cup tapioca starch, corn starch or potato starch (not potato flour!)
1/2 cup almond flour, GF millet, or GF buckwheat flour
1/2 cup almond flour, GF millet, or GF buckwheat flour
1 teaspoon xanthan gum
This basic blend works for most breads, muffins, cookies, cakes and cupcakes.
Gluten-Free Flour Blend #2
Combine:
1 cup sorghum flour (or brown rice flour, if avoiding sorghum)
3/4 cup potato starch (not potato flour), tapioca starch, or corn starch
3/4 cup potato starch (not potato flour), tapioca starch, or corn starch
1/2 cup GF millet flour
1/2 cup GF buckwheat flour or GF cornmeal
1/4 cup GF quinoa flour or almond flour
1.5 teaspoons xanthan gum
A slightly heartier blend for breakfast muffins, cookie bars and bread.
Using Baking and Pancake Mixes as a Basic Flour Sub:
This is a super easy solution- especially for those not familiar with gluten-free baking. For an all-purpose baking, waffle and pancake mix try Pamela's Ultimate Baking and Pancake Mix. Please note* it contains dairy (buttermilk) and almond meal- so it may be off limits to some, but it is the best gluten-free baking mix I've tried.
An alternative non-dairy gluten-free baking mix is Arrowhead Mills- All Purpose Gluten-Free Baking Mix or the organic pancake and waffle mix. It contains vanilla flavor, however and is therefore only suitable for sweet recipes.
The advantage to using a gluten-free baking or pancake mix in a recipe is: the xanthan gum and salt is already in the blend. I do not usually decrease the leavening in the recipe I am converting, however; gluten-free baking seems to fair better with an extra leavening boost.
Fats:
The main fat most of us need to substitute in gluten-free dairy-free (aka GF/CF) and vegan baking is butter. Butter is a tough one because it brings so much buttery flavor to the recipe. However, I've been baking and cooking successfully without it for years.
My current mainstay? Organic coconut oil. Choose the best quality for silky texture and mild taste. It is lovely in sweet recipes. For biscuit style recipes I use it solid, as a shortening, cutting into the flour blend. For quick breads and pancakes, bring it to a warmer temperature so that it liquifies.
Mainstay number two? Olive oil. This popular heart-healthy oil is wonderful in breads, muffins and cakes that feature herbs, citrus, and strong flavors like pumpkin. And of course, I love extra virgin olive oil for quick salad dressings.
Mainstay number two? Olive oil. This popular heart-healthy oil is wonderful in breads, muffins and cakes that feature herbs, citrus, and strong flavors like pumpkin. And of course, I love extra virgin olive oil for quick salad dressings.
If you prefer Canola oil, choose organic, expeller pressed, and buy a reputable brand.
When I bake cookies, I use organic coconut oil or an all natural non-dairy no trans fats shortening. The one I use is Spectrum Organic Shortening
made from non-hydrogenated palm oil. I also recommend the organic shortening for pie crusts. It also works for crisps and crumbles (note* I now prefer coconut oil in crumbles and streusel toppings). The one drawback with using this shortening is it lacks flavor- it is tasteless. To compensate I add an extra teaspoon of good vanilla extract to the recipe.
If you prefer another vegetable oil besides olive oil- for whatever reason- simply substitute that oil for the butter called for in a recipe- but start with 1 to 2 tablespoons less.
Ghee is a popular fat in Indian and Ayurvedic cooking that is pure butter fat (boiled and separated from whole milk). If done properly ghee theoretically contains no traces of milk protein (casein) or the milk sugar lactose- but- if you are sensitive at all, please check your source to confirm that proper testing was done on the ghee and it is indeed, casein free. The advantage is the flavor- it tastes like butter. The big disadvantage is that ghee is pure saturated animal fat, and therefore not heart healthy- at all. Saturated animal fat is pro-inflammatory. Ghee is not a health food (no matter what ghee advocates say). Pure saturated animal fat raises inflammation in the body.
There are several non-dairy margarine blends available- with differing degrees of usefulness in baking. Most are soybean oil based. Many have some form of casein added (check ingredients!). In general the softer or whipped blends have too much water in them to be useful in baking. The harder stick style (though not as healthy) is better in baking. I do not recommend using any trans fat margarine or shortening. Trans fats raise inflammation in the body.
In a pinch, I have found that a creamy, mild and not-too-tangy gluten-free vegan mayonnaise can sub for part of the butter or margarine in a baking recipe- especially in chocolate recipes.
Fat free?
Some readers like to lower the fat content in a recipe. For this kind of substitution there are several alternatives. One of the most popular is to use applesauce. Applesauce works well in recipes with fruit and cinnamon- such as muffins, cookies and cakes. I don't care for it in chocolate recipes.
Another choice is canned pumpkin, squash or sweet potato. Or try gluten-free baby food- such as jarred pears or apricots, even prunes. Canned or jarred purees of fruits and vegetables add body and moisture to the batter, with zero fat.
Remember- stronger fruit flavors fare better in recipes with equally strong tastes- such as cocoa, dark chocolate, warm spices such as cinnamon and ginger, and pumpkin.
Egg Subs:
My first choice is Ener-G Egg Replacer. It works well in most recipes. Whisk it with warm water for a light frothy texture and hot water for a thicker, binding effect. A recipe adjustment may be needed to help body and volume- adding a tablespoon of starch like tapioca, arrowroot, or applesauce helps. For more creaminess, you might try adding a teaspoon of fat as well, such as light olive oil (yolks have fat, after all).
If avoiding corn (Ener-G Egg Replacer may use a corn source according to several corn sensitive readers), substitute 1 tablespoon tapioca or potato starch plus 3 tablespoons water for each egg called for in recipe to help binding. You will need to increase leavening a bit to compensate- add an extra 1/4 teaspoon baking powder.
Flax seed is a choice for those not allergic to flax seeds. Use two tablespoons ground flax meal plus 1/8 teaspoon baking powder blended with 3 tablespoons of water for each egg called for in recipe. This works best for binding; you will need to increase leavening a bit to compensate.
Chia seeds can also be used as a gel for gluten-free baking. From the genus Salvia hispanica, chia is a plant in the Mint family- an excellent alternative for those of us allergic to flax seed.
Note on using seed based gels: I find they often make gluten-free baked goods a tad gummy in the center (and they lack the leavening factor). Perhaps additional compensation in a recipe is needed to make the gels work- less agave/honey, less oil? Less liquid? More baking powder?
Banana: Try a half mashed ripe banana plus 1/4 teaspoon baking powder for each egg. Think about flavors- banana is not always simpatico.
Mayo: Use 3 tablespoons vegan mayonnaise in place of one egg, for binding. I would add a little extra leavening- 1/4 teaspoon baking powder.
Tofu: Use 1/4 cup silken tofu for one egg for binding; I would add a little extra leavening- 1/4 teaspoon baking powder.
Not vegan: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water; add 2 tablespoons boiling water. Beat vigorously until frothy. I would also add a little extra leavening- 1/4 teaspoon baking powder.
Sugar-Free? Sugar substitutes include:
In standard baking recipes, 2/3 to 3/4 cup honey (reduce liquid in recipe by 1/4 cup) can be substituted for 1 cup granulated or brown sugar. I would start with the lesser amount; gluten-free starches combined with honey may create a gummy texture.
Honey or agave is not recommended for crisp cookies- the cookies will be chewier and softer. Flavor and density will also be affected.
Honey or agave is not recommended for crisp cookies- the cookies will be chewier and softer. Flavor and density will also be affected.
If you are a vegan, try using maple syrup (it adds a maple flavor- not always desirable) or gluten-free brown rice syrup, or organic raw agave syrup. I would start with the guidelines for honey, above.
Molasses (from cane or sorghum) can also be used.
As a wrap-up, in general, when using a liquid sweetener, use less than the amount of sugar called for (taste test to adjust sweetness level). Adjust the liquid by two tablespoons less to begin with. And note that overall volume of the batter may be less, so you may have to use a smaller baking pan.
For an extensive discussion about sugar substitutes see this post Sugar Blues: Gluten-Free Baking Without Sugar.
Dairy Substitutions:
A favorite dairy free substitute in gluten-free cooking and baking is organic light coconut milk. I use it in sauces, soups, curries and stir-fries. It’s fabulous in whipped sweet potatoes, pumpkin and winter squashes. Check and compare labels- as too much guar gum, a common additive in coconut milk, can act as a laxative for sensitive individuals.
Another terrific non-dairy choice is hemp milk. It has a strong taste- and takes some getting used to- but hemp has nifty EFA's and Omegas and is richer, creamier than most other non-dairy milks (such as rice milk, soy milk or nut milks). I use it creamy sauces, smoothies, ice cream, and soups. I also use in creamy desserts like my fabulous Vegan Pumpkin Pie. Not all hemp milks are equal when it comes to taste, so shop around and taste test. And some (Living Harvest vanilla hemp milk, for example) may use a barley enzyme in the natural vanilla flavorings; always call the manufacturer to discuss the gluten-free safety of the product.
Rice milk is thin but it works. Try vanilla rice milk in sweet recipes for a flavor boost.
Nut milks and soy milks are silky and work beautifully in gluten-free baking.
Here's how to make your own non-dairy condensed milk or evaporated milk.
Sweetened Condensed Coconut Milk:
3 cups coconut milk (or other non-dairy milk)
1/2 cup organic sugar- or sweeten to taste with agave
Stir ingredients together in a sauce pan and heat gently; cook slowly over low to almost medium heat, stirring constantly, until the volume is reduced to about 1 cup.
Add some vanilla extract to taste, if you like; and a pinch of sea salt, if desired.
Cool the condensed milk and refrigerate if not using right away.
For Evaporated Coconut or Non-Dairy Milk:
As above, but omit the sugar and pour the milk into a saucepan; cook gently over low to medium heat, stirring until the coconut milk is thickened and reduced to 1 and 1/2 cups. Cool. Refrigerate.
Some Dairy-Free Tips:
For a tasty creamy sauce for comfort foods like mac and cheese try my vegan Cheesy Uncheese Sauce- it's scary good.
In savory recipes try using a light vegetable broth in place of milk- this works in soups, and mashed potatoes that top my Vegetarian Shepherd's Pie, etc.
For a thorough non-dairy resource check the wonderful web site Go Dairy-Free. Its author has a new cookbook and guide to dairy-free living that has extensive resources, titled Go Dairy Free.
Gluten-Free Thickeners
For making gravy, use a slurry made with arrowroot starch instead of wheat flour; it thickens better than gluten flour, anyway. I like to add a dash of dry sherry, brandy, or wine to the gravy as well. (What's a slurry? Stir a tablespoon of arrowroot starch into an equal amount of cold water. You now have a slurry. Add it to the gravy and stir over gentle heat till thickened.) Arrowroot, by the way, is a starchy powder made from West Indies tubers. It's a good choice for those avoiding corn and potato.
Other starches also work for thickening gravy, sauces and soups:
Potato starch is a Kosher favorite for thickening. Make a slurry and add it to gravies, sauces and soups. Stir constantly as you heat gently till thickened- and don't boil it. Potato flour can get lumpy. It's not my favorite thickener.
Cornstarch may be used to thicken stir-fry sauces and chile that you'll be eating right away (it doesn't freeze well). Cornstarch also creates a glossy look (I don't like my gravy shiny) and it doesn't re-heat well. It also gets a bit gluey for my taste if it starts to over-cook.
Tapioca starch (also a tuber- called manioc, yucca or cassava) thickens a sauce rather quickly. You can add it to a soup or sauce near the end of cooking time if you need to.
Taste test and make sure the starch slurry you added has cooked enough so that your sauce, gravy or soup doesn't taste "starchy"; if it does, continue to stir and cook a bit longer.
For making a roux- a cooked flour and butter paste used as a thickening base in white sauces, stews, cream soups, gumbo, and cheesy dishes like macaroni and cheese- there are several choices.
Sweet rice flour is an excellent choice for making a roux; it has a lovely neutral taste and is tolerated by most- except those allergic to rice.
If you need to avoid rice flour in a roux I might suggest using sorghum flour- it works.
And if you are avoiding grains completely, try making a slurry with potato starch instead and adding it into the liquid as you heat it. Use sparingly- as potato starch or potato flour thickens and clumps quickly.
Other thickening ideas include:
Add some cooked mashed or baked potato, or even sweet potato; whisk it in; stir well and cook gently.
If you can do eggs, adding egg yolks helps to thicken a sauce or soup base. Stir and cook through thoroughly but do not boil or heat too quickly; use gentle, lower heat and whisk to blend.
Using gums for a gluten sub:
Xanthan gum is a cellulose additive that adds stretch and viscosity to gluten-free recipes, but those who are hyper-sensitive to corn (xanthan gum is often derived from a corn base) might try using guar gum.
Guar gum is legume derived, so those who are sensitive to beans, soy or legumes may react to it. Even if one is not allergic to legumes, guar gum may act as a laxative in sensitive individuals.
I was recently asked about baking with no gums. Here are some thoughts:
Try adding a tablespoon of potato starch, or tapioca starch (or arrowroot); certain starches have a binding ability, especially when whisked with warm liquid.
Try adding a tablespoon of potato starch, or tapioca starch (or arrowroot); certain starches have a binding ability, especially when whisked with warm liquid.
If you can handle eggs- try adding an extra whipped egg white.
Adding 1-2 tablespoons of honey- or agave- to a baking recipe adds moisture and binding.
If you can tolerate flax seed; try making a gel and adding a tablespoon to recipes.
If you can tolerate flax seed; try making a gel and adding a tablespoon to recipes.
For things like muffins and quick breads- I have a crazy thought. How about adding a half cup of fruit jam to the batter? The fruit pectin will help with binding and moisture.
In all my experimenting, I have found that not using gums does make for a crumbly, more fragile result.
In all my experimenting, I have found that not using gums does make for a crumbly, more fragile result.
Peanut Free:
For a legume-free nut-free peanut butter substitute try using sunflower seed butter aka Sunbutter in recipes- it is delicious in cookies, cakes, brownies and stir-fry "peanut" sauce. Check with the manufacturer if you are highly allergic to peanuts; you'll want to confirm the sunflower seed butter was made in a peanut-free legume-free facility.
Sesame seed butter (also called tahini) is another choice. It tends to be a tad bitter; I compensate by adding a little honey or agave, to taste.
Other seed and nut butters include hemp butter, cashew butter, soy butter, pecan butter and almond butter; all may replace peanut butter in any recipe.
Yeast-free:
If you are allergic to baker's yeast you will need to find leavening that helps the bread or pizza dough rise. Baking powder and baking soda are two alternatives (use a teaspoon of lemon juice in the recipe to help activate the rising action). Check with your physician to see if baking powder and/or baking soda is acceptable for you. See my New Irish Soda Bread recipe here.
For those of you using eggs, organic free-range eggs would be an excellent way to create rise in yeast-free bread baking. Try adding two extra egg whites, beaten till frothy. You may need even more, depending upon the recipe. Experiment with eggs and find what works for you.
Karina's Notes on gluten-free batter:
Gluten-free batters are a bit different than wheat flour batters. They are stiffer at first, then stretch and get sticky as the xanthan gum and starches do their thing.
If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free baking like a goddess.
Also see:
Karina's Gluten-Free Baking and Cooking Tips
GF/CF Holiday Baking Tips
Karina's Dairy-Free Recipes
And check out:






63 comments:
V.informative post, Karina! I bake gluten, dairy and egg free but it's always good to try out some new suggestions for combinations or replacers!
Excellent article. Will be a reference source for me, for sure! Thanks for sharing.
THANK YOU THANK YOU THANK YOU!!
As, always, you rock! You are the first person that I send my friends "to see", when they begin to walk the gluten free path. I posted a link to this article on my blog, and on my facebook page! Thanks for helping us gluten free folk to eat well!! In fact, (thanks mostly to you) I eat more interesting food now, than when I ate gluten!
What an excellent reference guide! I will be sending this link to many friends with food allergies... thanks!
what an awesome and comprehensive post! thanks a bunch
Totally off topic -- do you have a tamale recipe on here anywhere? I got some husks, and am visiting my daughter in a couple of weeks, and we both miss NM and tamales. Thought we'd try to make some. I know, any recipe would work, as they're usually GF anyway, but I trust you more than just 'any recipe' off the web.
Thanks.
Gluten Free Goddess, I was wondering if you knew of a good sub for any of the gums? My tummy and me don't play around anymore, and gums (xanthan, acai, guar, whatever) are a thing of the past. So as you can imagine, our gluten free baking has gotten much more crumbly (? for lack of a better word) recently. Any suggestions would be fantastic!!
(oh I supposed I should mention that eggs are of course out of the question)
You're truly a goddess. Every time I have a question or am craving something, you seem to post exactly what I need! I was just trying to figure out how to modify two different holiday cookie recipes and here's this great post!
Quick question, are your flour mix templates one for one? As in:
1 1/2 cups brown rice flour or sorghum flour
1 cup white rice flour
1/2 cup tapioca, potato or corn starch
1 teaspoon xanthan gum
or
1 cup buckwheat flour or legume flour
1 cup sorghum flour
1/2 cup millet flour or nut flour
1/2 cup quinoa or nut flour
1/2 cup tapioca, potato or corn starch
1 teaspoon xanthan gum
as a substitute for one cup of wheat flour?
~Annie
Thanks so much for all the information! I'm only avoiding gluten, which I'm learning isn't as hard as I first thought! Plus, seeing all the other stuff other people have to avoid makes me grateful to only be avoiding one thing.
What an excellent, comprehensive post, Karina! This one will help many. :-) I lead a celiac/gluten intolerance support group with several members who have other intolerances, so I will be sending them the link right away. It's great to know it will be on your sidebar as a resource for newbies in the future--thanks so much!
For those who tolerate soy, another egg substitute is soy flour and water. One rounded tablespoon of soy flour plus one tablespoon of water (or one tablespoon of other liquid, like milk) equals one egg. I wouldn't use this substitution for cookies, but it has worked fine for other baked goods--even for meat loaf. I first read about this substitution as a frugal tip years ago, and it is more economical, but it has also come in handy when I've been out of eggs.
Fantastic post! And I will be sending my Aunt(Rita)over to read it too LOL. Thank you for taking the time to gather all this information together so nicely for all of us.
thank you, thank you, thank you! this is wonderful. i printed out to have as a reference daily. i've done a lot of GF baking but would like to attempt to convert some "old" recipes too. by the way, I too tell everyone I meet who is GF to go to your web site. it's TERRIFIC!!!!! thanks for all that you do. I'm a truly devoted fan! (my two year old is GF so the whole family has converted)
Denise in Oregon
For serious? Gawd! I can't believe there are vegan gf people!
I'm a coeliac and three years in I still dream of cheeseburgers and lollies and ice cream cones... I don't know how I would cope if I had to give up steak and bacon as well!
-Emmeline
What a great list of substitutions, for people with all sorts of allergies! Thanks for this very comprehensive posting on a challenge for many with allergies.
Thank you sooo much!!! I was recently diagnosed with a wheat allergy and with the passion for baking and cooking that I posess this was like telling me that I had 6 months to live. I am adding you to my blogroll and will be using this as a guide in the future!
Great post, Karina! Wish I had such a source two years ago when I was avoiding eggs and dairy in addition to gluten, corn sugar, almonds, chick peas, etc. and new to all this.
Wanted to add that I have used white rice flour to make a roux for gravy and it does quite well. Actually, I have had better results than when I used to use wheat flour. The texture doesn't bother me, but may try the sweet rice version next.
Karen
www.herselfgluten-free.blogspot.com
Thanks Karina! This is great. I am also DF and would like to know if you have any substitutions for yogurt in quick bread/muffin recipes?
We've been without power- on and off all day- so I'm going to answer some questions here- quickly.
Those of you kind enough to leave notes of thanks- your generosity of spirit is always appreciated!
P.- Sorry, I do not have a tamale recipe posted. I'd look for a Rick Bayliss recipe, perhaps, and use gluten-free ingredients, of course. Let me know what you make!
Chrisopher & Tia- Gums are tough to replicate; but... If you can do eggs, an egg white works (sorry you aren't able to use an egg- me neither).
Some say adding a half packet of gelatin works (not vegan, though).
I'd suggest a tablespoon of tapioca starch (or arrowroot starch) mixed with an equal amount of water. Pectin is supposed to help bind, so perhaps a little applesauce would help.
I also find honey or agave nectar helps bind- so you might try adding a tablespoon or two of honey to a recipe.
Annie- No- those blends are not meant for one cup of flour equivalent. I find most of my recipes run around 2 to 2 1/2 cups flour, so these formulas are a rough template to flour combining. I know it's not exact- I don't cook that way- I'm intuitive and my mix changes...
Shirley- Thanks for the soy flour tip!
Karen- Yes, rice flour can be used for gravy- but as I mentioned, I don't care for the gritty feel of white rice flour. Sweet rice flour is softer and more starchy. Thanks for sharing that tip, though! Appreciated.
Tamra- Ah- I used to use yogurt in muffin and cake recipes, too. I find using vanilla hemp or coconut milk with a small dash of lemon juice added (use slightly less "milk" because it is not as thick as yogurt) works fine.
Again- thanks to everyone above who commented!
xox
Karina
Thank you. What you do matters more and multiplies more than you will ever know.
Keisha
Had you posted this a few days earlier, it would have helped me soooo much. Last Sunday I taught a class called Alternatives to Traditional Baking which included gluten-free, vegan, and so on. We had a fun time but your list here would have been great. I'm doing it again in March. I appreciate what you do. People really need this, especially people like me who really aren't bakers -- gluten-free or otherwise.
I love the baby food idea! Never thought of trying that. This is such a helpful article I stumbled it!
Thank you
Many of the ingredients are expensive, making them unsuitable for most production baking. You have to rely on your knowledge of baking science, instinct and some amount of tinkering. In the case of substitutions like tofu for eggs, you may also need to alter your technique.
How great you are helping people with their diets and health.
In your research, have you ever heard of anyone who cannot eat fruits ? None.
Also I can only eat carrots, yellow beans, beets, and once in a while, corn.
As you can see, this is not a good diet. I have tons of allergies and do get injections, but I don't think they help. I have been told to AVOID ! They will not test me at all and call the sensitivities.
It started one day when I took an aspirin, and went from there to all these various "nutritious" foods. Somehow, the junk foods do fine. I crave some good food.
Anything you might think of would be so appreciated. Would love to hear from you. cjlenden@frontiernet.net
Thank you for being there for others.
Hi Karina--
I'm hoping you have some suggestions for yeast substitutions as well. I didn't see any mentioned above, but I have great faith in the Gluten-Free Goddess's powers. :)
On Yeast... I added this info.
I am not an expert on yeast-free baking [yeast is not an issue for me]. If you are allergic to baker's yeast you will need to find leavening that helps the bread or pizza dough rise.
Baking powder and baking soda are two alternatives (use a teaspoon of lemon juice in the recipe to help activate the rising action). Check with your physician to see if baking powder and/or baking soda is acceptable for you.
If it is- stop back and we'll brainstorm.
Karina
Bless you karina for all your great ideas.It is such a boost to know other people are struggling with allergies like mine.My Doctor thinks it is all in my head and isn't interested in my outside" lab results, so I am feeling all alone in this. Your site is the high point of my day.
Being slow to become computer literate, I wish you would publish a hard copy cookbook.I will be your first customer.
Hi Karina; any ideas how to substitute for vinegar and citrus?
Judie- It depends upon the recipe. Certain juices are acidic- such as cranberry or pomegranate (good in a barbecue sauce or chili or even a salad dressing).
In baking and cooking apple juice can work. Or cider. Or white grape juice. Pineapple juice. Tomato juice. It depends upon the flavors and what the recipe is...
thanks Karina; this tip has opened my mind to new ideas and possibilities instead of just missing what I can't have.
Can you use vanilla bean powder instead of vanilla liquid form in recipes for baking? Thank you. Bianca
Bianca, Yes, If you prefer vanilla powder- it will work fine. Use the amount you prefer, to taste.
Thanks for all of the great info! Random question, though...I am only gluten intolerant and still want to use eggs and milk. Can I re-substitute them for your "substitutes"? I don't know how much modifications you did to your recipes to accommodate your egg and milk substitutes. Thanks!
liz
Liz- My recipes before June 2007 feature eggs and milk; so older recipes will need no substitutions. As for the newer recipes, you should have no trouble subbing the mixed egg replacer I use with 2 large eggs, beaten. And as for liquids- you can sub dairy for non-dairy. Hope that helps!
Karina
Hi, I recently purchased MIMICCREME cream substitute and wondered about using it in your pumpkin pie recipe instead of Hemp milk. The ingredients are: purified water, almonds, cashews, sodium bicarbonate,rice starch, non-iodized salt. It is gluten-free. Have you had any experience with this product? What is your opinion as a substitute for hemp milk? Thank you. ~Marianna
Hi Marianna- I have no experience with that particular product. If you have had good luck with it in baking, you might want to experiment with it. Hemp milk is creamy, so if this product is as well, it should- in theory- work.
Karina
Karina you continue to amaze me. I have a hello dolly recipe that I really want to make for Christmas but I wanted to try it vegan-ized. This amazing post will make this challenge so much easier for me. Thanks for leading the way!
Maggie- I'm so glad! Check out my Nirvana Bars recipe- with coconut milk as a sub- very close to Hello Dolly Bars. :-)
Karina
Just wanted to add for eggs, you can use baby food as well. 2 eggs = 4 oz baby food. I have used it successfully in things like your breakfast brownies (though I believe I have the old recipe as the one listed now isn't quite the same), cookies, pancakes, muffins, etc. I haven't done it with bread though. Also, white wine is a good alternative to lemon juice or vinegar....of course depending on the recipe.
I am also starting to experiment with using juices (without added stuff, just the juice) in place of milk in baking as we have dairy and soy allergies and rice, coconut, and nut sensitivities.
Thanks so much for your recipes as it helps loads to not have to do as much substitution:)
Wow, thanks for this, I just stumbled across it on google looking for GF info.
I too love the taste of brown rice flour and sorghum flour mixed together. And I hate white rice flour, ugh!
Thanks again for the great info!
You are a god-send! I think I'll have to read this several more times to really digest the information (no pun intended), but this feels like a huge leap forward for my confused and frustrated brain. Thank you!
I have lived without baked goods for over ten years. I have not tried Gluten free mixes because I have to avoid rice and corn.
Thank for your information. I may try to bake for me again.
Thanks
Thank you so much for this site.
I have been searching for good baking ideas and recipes and by far you have the best recipes.
I will bookmark your site for future reference.
I was hungry when I start reading your blog, now I starving.
This is such a brilliant resource. Thank you thank you thank you
I was diagnosed with fibromyalgia several months ago. My kids did alot of research and found that gluten is linked with the FM. I am going on a trial 30 to 90-day GF diet to see if it makes a difference. If it does, what products would you recommend for me to keep in my pantry? I love to bake and see alot of recipes that use different flours, etc and I don't know where to start! ~ Velma
Karina, this post is AMAZING. Thank you so much for your work that you put into this. I reference it here and there, and it's always so helpful. Your whole blog is helpful! Thank you for putting your time and energy into baking and cooking gluten-free, dairy-free, egg-free. You have no idea how much you impact the world of celiacs, intolerant people and vegans!! You have a gift, so thank you for sharing it with us.
God bless.
I have been a disciple for years; you are awesome and a lifesaver for gluten free. My 19 year old son and I are both dairy and gluten free.
Where does Coconut Flour fit in the flour substitution list? Thank you! Amy W
This might be a tough one, but what would be a good replacement for balsamic vinegar? My daughter is allergic to grapes and we are dying to make your vegan loaf!! Tx!!
Jessica
Jessica, You could use apple cider vinegar or rice vinegar- whichever tastes best to you. Some unfiltered cider vinegars are very strong. You could also use lemon or lime juice in many recipes. For the vegan loaf, I might play around with it- perhaps adding a touch of dark fruit jam or cherry jam with the vinegar to make it taste rich, like balsamic.
Amy- Coconut flour is unique. It soaks up moisture and bakes up best with fats- in eggs or via oils. Substituting it is tough. You may need to alter liquids and fats.
Thanks Karina!! I will let you know how it turns out...
Jessica
Hello, I am new to this wonderful page and had a few questions.
I have a very extensive number of allergies. I have had them for years and tried numerous treatments. At the moment I am trying the EPD treatment. This requires my diet to consist of tiny amounts of many different foods. So if I am to try experiementing with different flours, I am to use a combination of about 12 different ones.
Does anyone have any siggestions for baking with all these different flours as they all have different textures.
Or does anyone know how to group similar flours (consitency, texture) so I can lets say instead of using 1/2 a cup of rice flour, i'd do 1/2 a cup of 6 different flours of that same consistency?
Sorry if this question makes no sense but I look forward to a reply as I have been eating veg, meat and fish plain for 6 years and would love to try venturing out cause I LOVE FOOD:)
Thank you very much!
Shealan
Thanks so very much for this incredible wealth of information. I'm not gluten-free, but have always wondered how to go about substituting in recipes that contain gluten. My oldest son has Celiac's only discovered as a young adult and doesn't take care of himself. This will more than help me try to help himself. Fingers crossed...
Don't forget about Almond Milk too!
I love your suggestion for using Coconut Milk and Hemp Milk, maybe that's something I'll try. Being Lactose Intolerant really limits your options, although not as much as Sugar Intolerant.
I'm a strong believer in Agave, so I'm glad to see you've got it up here.
Suuuch a detailed guide, definitely bookmarking this.
Thank you very much =)
Hi! I hope you can help me out or at least direct me somewhere, but I was wondering if you have a rule of thumb when it comes to how many eggs or how much baking powder you use in a recipe. I have made recipes with a 1 cup coconut and almond flour mix and have used 4 eggs no baking powder, and it makes it nice and cakey like, but would you use less eggs if you used a rice flour mix? I am thinking it would be to runny since the almond and coconut are dense compared to the rice. One of the reason I am asking is because I would like to start modifying regular recipes, and just wondered if I would also have to add a little something to make it work better. I realize experimentation is the best, but was just looking for a place to start. Thanks.
Joelle, Yes, you'll need to experiment a bit. Without knowing the exact recipe, I can't really predict what you'll need--- but--- I can tell you that 4 eggs is usually needed with coconut flour because the coconut absorbs fat/liquid and needs the extra egg to keep it from getting heavy. If you sub rice flour, it will be a different experience, and a different texture- though, depending upon the recipe, it might work. I'd suggest looking at recipes (that work) and seeing how much flour, leavening and eggs/liquid they use. The amounts will give you an idea. It will help you get a sense of where to start. Good luck! Karina
I have no idea how long ago you posted this but I stumbled upon in a few months ago and saved it for when I felt like experimenting. I'd stopped baking because everything I tried came out terrible. I'm allergic to dairy and have 2 little guys who are intolerant to wheat and eggs. I volunteered to make some pumpkin bread for a fundraiser. I decided today was the day to try to make my original recipe and an altered recipe side by side. I made the Flour Blend #1 and used some egg replacer for the first time. The GF/DF bread came out wonderful! Light, fluffy, not grainy or sticky. Thank you so much for the time you but into this. I can't tell you how much I appreciate it!!
I. Love. You.
:) Amanda
Great post. Love your blog. I bookmarked you.
Happy holidays.
Frannie
hi karina!
i want to ask you 2 things while reading above and sth of my own.well first as for coconut flour that requires many eggs.i saw that on receipes online that they ask for 8 or even 10 eggs.do you think i can sub some of the eggs with flaxseed or gelatin or even the mashed banana???or it will work only in coconut flour cakes not bread or cookies?
second in your flour mixes i dont eat sorghum or buckwheat so what else should i use for bread,cookies or cakes?for a general mix i mean...i can eat corn,rice,millet,quinoa,teff(i am trying to find it in my area),amaranth,oat flour,coconut,almond(though expensive to hell).so iam confused on flour mix and the dosage!...or just use plain brown white rice flour??.....???thanks in advance!!!!!!!
ohh no..a 3rd question...
the mashed banana instead of eggs can i use it in all receipes?like cake or frostings?or anything?or just specific?!!
sorry for my many questions and thanks!
demi
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