With allergies and food restrictions, baking can turn stressful. But with Peggy K’s baking substitutions you can make simple swaps and still indulge!
Substitute for White Flour
Try Whole Wheat or Spelt flour. Both contain gluten and they are a simple 1:1 swap
If you want to avoid gluten, try:
Brown rice flour: It’s denser than white rice flour. (Tip: Since it doesn't contain gluten you may want to add potato starch or tapioca starch to help it bind better).
Coconut flour: This is great if you're looking for a complete grain free substitute. (Tip: Add more eggs to it because it can get flaky).
Quinoa flour: Great for a dense cookie or a scone
Substitute for Eggs
Ground chia: Take 1 tablespoon of Chia seeds and mix it with 3 tablespoons of water. This equals one egg.The paste makes for a great gelatinous substitution and also acts as a binding agent.
Mashed fruit: 1/2 cup or 1/4 cup of mashed bananas or dates acts as a great binding agent.
Nut butter: Perfect for muffins and cookies
Substitute for White Sugar
Coconut sugar: This is the easiest 1:1 swap. It’s also mineral dense with magnesium and potassium.
Yacon syrup: Great for smaller sugar substitutions to use in coffee, tea or on pancakes. Great for weight loss too!
Sorghum syrup: This is a plant based sweetener. It contains B vitamins and minerals like iron, calcium and phosphorous.
Substitute for Butter
Nut butter: Almond butter or peanut butter is not only a great substitute, it’s also a good source of protein.
Avocados: mashed avocados work perfectly if your recipe asks for icing with cream and butter. Use avocados with a little bit of cocoa powder to give you the perfect icing.
Coconut butter: if a recipe asks for 1 cup of butter then use 3/4 cup of coconut butter.
Substitute for Milk
Almond Milk is a great substitute and it’s a 1:1 swap.