Tuesday, May 26, 2015

Food Tips: Substituting

 Do you have a food allergy? Or perhaps you don’t have a certain ingredient for a recipe that you really want to make? Here are some ideas on how to substitute.
Egg replacer
     It is not necessary to go out and buy a box of leavening labeled: ‘Egg replacer.’ Here are a few tips to replacing egg in your recipes:
~1 tablespoon of baking powder and 1 teaspoon xanthan gum, guar gum or cornstarch (binding agent) must always go into your egg-free recipe
~1 tablespoon of applesauce per egg (this is a good substitute for the white of the egg) (unless you are fixing muffins or cake; then you’ll want a little more; maybe 2 tablespoons per egg)
~To go with the applesauce and the baking powder, use 1 tablespoon of oil per egg. This is a good replacement for the yolk.
~If you are fixing a no-bake, no-cook recipe, stir in Cool Whip or whipped cream with the applesauce and oil and omit the baking powder, unless the recipe calls for baking powder.

    A muffin recipe calls for 2 eggs; but it also calls for 2 tsp. baking powder and 1/4 cup of oil.
What you’d need to do is instead of 2 tsp. baking powder, put in 1 tablespoon as well as the 1 teaspoon binding agent. For the eggs, put in 1/4 cup applesauce, and 2 tablespoons oil. Mix the baking powder, applesauce and oil together BEFORE adding to the rest of the ingredients. This will make your muffins turn out fluffy but not crumbly. 
Milk replacer

     Let’s say you are lactose intolerant or you just don’t use milk...does that mean you cannot get the consistency you want? NO!
     Here are some tips to fixing recipes without milk:
~If you are making a white sauce or gravy, just replace the milk with water! It will be creamy and good, just as long as you don’t add too much.
~If you are fixing a baked good that calls for milk, use another kind of milk or juice. Replace milk with any of these:
Almond milk (Caution: if you are sensitive or allergic to seeds, check the ingredients first. Many almond milk brands add sunflower lecithin to their milks.)
Coconut milk
Rice milk
Apple juice
     I would not recommend any soy product unless you have no other choice. Even though soy is alright if used in small amounts, it is not safe for constant use. It has been proven that it is very high in estrogen and also hurts the thyroid gland. So, if possible, use other kinds of vegetable and nut milk.
~If you are fixing a pudding, use water—but use half the amount you would use for milk. Add a little bit at a time.
Flour replacer    

   If you have an allergy to wheat, or celiac disease, or just prefer to eat gluten free, here are some recommended flours to use:
~rice flour 
~millet flour
~tapioca starch (small amount mixed with other flours)
~corn starch (medium amount used with other flours)
~potato starch (small amount used with other flours)
~sorghum (this is a heavy flour, so be sure to sift it thoroughly. It is a good replacement for graham flour.)
~Corn meal is excellent for fill-in. Mamaliga (corn mush), corn pone, corn cakes, corn muffins...yum!
Spice substitute
     What spice would you like to use?
     Sometimes I really would like to use a certain spice, but I do not have it, so here’s what I do:
If you have a recipe that calls for cinnamon,  but you only have pie spice, use the pie spice. It may taste slightly different, but since pie spice contains cinnamon, it will be fairly similar.
     If a recipe calls for garlic powder and you have none, here are some other options:
~all-purpose seasoning with garlic as a base.
~crushed fresh garlic
~onion powder

     These are only a few ideas. But the main key is to imagine how the entire recipe will taste, and know exactly how it will taste and smell before you cook it.
For ideas on spices of different countries, use these links and more (look up on your search engine “spices used in ___”):

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