Wednesday, March 31, 2010

Cooking Substitutions

1 cup of buttermilk --- 1 cup of milk substitute + 1 Tbsp vinegar or lemon juice
1 cup of honey --- 1 1/4 cup of sugar + 1/4 cup of liquid
1 cup sugar
    Option 1--- 3/4 cup honey decrease liquid in recipe by 2 Tbsp      
    Option 2--- 2/3 cup agave syrup, decrease liquid in recipe by 1/4 to 1/3 cup
    (Note --oft times substitutes for sugar take some tinkering, because it depends whether you are replacing all the sugar, or if it is in a baked good as opposed to making candy.)
1 cup brown sugar --- 1 cup granulated sugar + 1 tablespoon molasses
1 cup of corn syrup---1 cup of agave syrup or Lyle's Golden Syrup
1 cup of cornstarch
   Option 1---1 cup of arrowroot
   Option 2 ---1 cup of potato starch (not flour)
   Option 3--- 1 cup of tapioca starch ( also called tapioca starch flour)
1 can (14oz) sweetened condensed milk
    Option 1---1/2 cup hot water + 1 cup sugar +2 Tbsp oil +1 cup instant powder milk substitute ( powdered rice milk or potato milk);  In the blender place the 1/2 cup of water to boiling, sugar, powder milk and oil.  Blend for 1 minute.  This can be thick.  Thin to desire consistency.
     Option 2---Sweetened Condensed Coconut Milk:** I use this one from the GlutenFreeGoddess's.  Her son (Alex) posted this to her website.  3 cups coconut milk (or other non-dairy milk), 1/2 cup organic sugar.  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.
whipping cream in sauces ---2 cups of raw, unsalted cashew  + 3 cup hot water, or broth; blend until smooth
whipping cream for desserts---refrigerate coconut milk overnight, pour into a chill bowl and whip it on high with a mixer sweetening with agave syrup and vanilla extract if desired.  It is not nearly as stiff as regular whipping cream.  Doesn't form the same stiff peaks.
 1 egg
     Option 1--- 3 tablespoon applesauce or other fruit puree (prunes, apriocots) + 1 teaspoon baking powder (binding and leavening)
     Option 2--- 1 tablespoon of flax meal  + 3 tablespoons hot water and let it stand for 10 minutes to thicken. Do not strain. (binding)
     Option 3--- 1/4 cup of pumpkin puree (binding)
     Option 4---  egg replacer, according to package
     Option 5--- 4 tablespoons of pureed silken tofu + 1 teaspoon baking powder (binding and leavening)
     Option 6 ---  Using Baking Powder and Baking Soda (used for leavening)
             1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil
                 1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar
                 1 egg = 2 teaspoons baking soda + 2 tablespoons warm water
                 1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil
                 1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar 


      Option 7 ---  Using Starches 
            1 egg = 2 tablespoons arrowroot + 1 tablespoon water ( binding)
                1 egg = 2 tablespoons corn starch + 1 tablespoon water (binding)
                1 egg = 2 tablespoons potato starch + 1 tablespoon water (binding)
                1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth;  leavening)
                1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
    + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; leavening)

    Option 8--- 1 teaspoon yeast dissolved in 1/4 cup warm water ( leavening)
    Option 9---  3 tablespoons vegetable oil + 1 tablespoon water (binding)
    Option 10--- 3 tablespoons vegan mayonnaise ( binding)
    Option 11--- 3 tablespoons mashed beans ( binding)
    Option 12--- 3 tablespoons mashed potatoes (binding)
1 egg white
      Option 1--- dissolve 1 tablespoon of agar powder into 1 tablespoon of water.  Beat it, then let chill for 15 minutes, beat again and chill again.
       Option 2 ---1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip)
1 egg yolk --- 1-1/2 tablespoons lecithin granules + 2 teaspoons water (binding)
1 ounce of chocolate --- 3 tablespoons cocoa  + 1 tablespoon oil
1 cup of coffee --- 1 tsp cocoa  + 1 cup of water ( if you want a stronger brew, add 1 Tbsp Cocoa)
                         ---  1 cup of dandelion tea
1 small onion fresh -- 1 tablespoon instant dried onion
dairy milk ---hemp milk, coconut milk, soy milk, rice milk, flax milk
self rising flour --- 1 cup gluten free all purpose flour + 1-1/2 tsp baking powder + 1/2 tsp salt
cake flour---1-3/4 c gluten free flour + 1/4 cup cornstarch (or substitute)
rice flour --- sorghum flour or millet flour ( both have a mild flavor)
all purpose GF flour without rice flour---1 -1/4 cup sorghum flour or millet flour + 1/4 cup arrowroot starch + 1/2 cup tapioca starch (tapioca starch flour) + 1/2 tsp salt + 2 tsp xanthan or guar gum   (recipe from Living Without Magazine)
how to use guar gum or xanthun gum:  Use 1/2 tsp per cup of flour in cookies, muffins, and quick breads.     Use 1 tsp per cup of flour in  pizza dough and yeast breads.
MSG - use a 50:50 ratio of salt and sugar, and then add a dash of fish sauce
xanthan or guar gum: use equal amount of agar powder or unflavored gelatin.  You can also use 1 tablespoon of potato flour (not potato starch) for each teaspoon of gum replaced.
flax meal:  can be replaced with an equal amount of salba seeds or chia seeds.  No need to grind them down if you want to use them to make a flax egg substitute.


    

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