Wednesday, May 23, 2012

Substitutes, for foods you are sensitive or intolerant to, Part II

Cracker crumbs/ bread crumbs: Use TVP (textured vegetable protein), Fortified Flax, or rice crackers

Cream cheese: Rice

Whipped cream: Yogurt, Whole coconut milk, or whipped egg white vegetable glycerine or stevia, glycerine, or Stevia and vanilla

Dill: caraway

Egg (In baking use):

Ener-G Foods Egg Replacement mix with water and let stand 10 minutes before using for best results (contains potato and tapioca) 
½ cup applesauce, mashaed pumpkin and ½ ripe banana = 1 egg 
1 Tbsp ground flax and 3 to 6 Rbsp water, Simmer 5 minutes; cool.
1 Tbsp. water and 2 to 3 tsp baking powder
Duck, emu, goose or ostrich eggs
Egg white: 1 Tbsp. plan unflavored gelatin, dissolve gelatin in 1 Tbsp. water, whip, chill, and whip again.
Egg yolk: 1 Tbsp. oil

Icing: Egg protein powder, vegetable glycerine, glycine, stevia or Stevia, carob and water. If you want a creamier frosting add butter or butter substitute or coconut oil

Garlic: Chives

Gelatin or Jello: agar agar, or unflavored gelatin with fruit juice 

Lemon: ascorbic acid, lime, grape fruit, cranberry (granted or ground), rhubarb

Milk: Soy, or almond, rice, or rice & soy, or any homemade nut milk. Also see dilution table in front of recipe book

Mustard: dry mustqard with water, mayonnaise, or lemon juice

Maple syrup: 
Vegetable glycerine& maple flavoring extract or maple flavoring with stevia and oil;
Melt 1 Tbsp, butter: ghee, Spectrum Spead; or use oil. When cool add 2 Tbsp. vanilla: stevia, glycerine, vegetable glycerine or Stevia Plus FOS; cinnamon or cardamom; and mix

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