.... for Dairy- Free or Gluten Free Recipes
Adapted by Living Without magazine
Here are some solutions I thought would be helpful for those who are on a dairy-free and gluten free diets.
Butter
Replace 1 stick (8 Tbsp.) butter with one of the following:
- 8 Tbsp. Earth Balance (non-dairy) buttery spread
- 8 Tbsp. vegetable or olive oil
- or 6 Tbsp. unsweetened applesauce + 2 Tbsp. fat of choice
Eggs
Replace 1 large egg with one of the following:
- 3 Tbsp. unsweetened applesauce or other fruit puree + tsp. baking powder
- Egg Replacer, according to package directions
- 4 Tbsp. pureed silken tofu + 1 tsp. baking powder
- 1 Tbsp. flax meal, chia seed or salba seed + Tbsp. hot water. ( Let stand, stirring occassionally, about 10 minutes or until thick. Ust without straining.)
Milk
Replace 1 cup cow's milk with one of the following:
- 1 cup soy milk( plain)
- 1 cup rice milk
- 1 cup fruit juice
- 1 cup water
- 1 cup coconut milk
- 1 cup goats milk, if tolerated
Buttermilk
Replace 1 cup buttermilk with one of the following:
- 1 cup soy milk + 1 Tbsp. lemon juice or 1 Tbsp. white vinegar ( allow to stand until thickened)
- 1 cup coconut milk
- 7/8 cup rice milk
- 7/8 cup fruit juice
- 7/8 cup water
Yogurt
Replace 1 cup yogurt with one of the following:
- 1 cup soy yogurt or coconut yogurt
- 1 cup soy sour cream
- 1 cup unsweetened applesauce
- 1 cup fruit puree
Nuts
Replace tree nuts or peanuts with an equal amount of the following:
- Toasted coconut
- Sunflower seeds
- Toasted sesame seeds
- Pumkin seeds
- Crushed crispy rice cereal or crushed cornflakes
