![]() (note: I now use chia or flax seed as a gluten replacement)ġ/2 tsp xanthan gum per each cup of gluten free flourġ tsp ground chia seeds per each cup of gluten free flourġ tsp psyllium husk powder per each cup of gluten free flourġ tsp guar gum per each cup of gluten free flourġ tsp agar agar powder per each cup of gluten free flourġ tsp powdered gelatin per each cup of gluten free flourġ/4 tsp xanthan gum per each cup of gluten free flourġ/2 tsp ground chia seeds per each cup of gluten free flourġ/2 tsp psyllium husk powder per each cup of gluten free flourġ/2 tsp guar gum per each cup of gluten free flourġ/2 tsp agar agar powder per each cup of gluten free flourġ/2 tsp powdered gelatin per each cup of gluten free flourġ cup wheat flour = 3/4 cup gluten free flour + 1/4 cup starch (arrowroot powder, corn starch, potato starch, tapioca starch) + appropriate amount of gluten replacementġ cup wheat flour = 1 cup gluten free flour + appropriate amount of gluten replacementġ tsp agar agar powder per each cup of boiling liquid (let bloom for 10 minutes first)ġ 1/2 to 3 tsp powdered gelatin per each cup of liquid depending on preferred consistency (allow to bloom in cold liquid for 3-5 minutes first). (note: these also work well as gluten replacements)ġ egg = 1 Tbs chia seeds + 3 Tbs liquid (water, broth, juice)ġ egg = 1 tsp ground chia seed + 3 Tbs liquidġ egg = 1 tsp ground flax seed + 3 Tbs liquidġ cup brown sugar = 1 cup date sugar – 1 cup flourġ cup brown sugar = 3/4 cup dark agave nectar – 1/4 cup liquidġ cup light brown sugar = 1/2 cup stevia-erythritol blend + 2 tsp molassesġ cup dark brown sugar = 1/2 cup stevia-erythritol blend + 1 1/2 Tbs molassesġ cup granulated sugar = 3/4 cup light agave nectar – 1/4 cup liquidġ cup granulated sugar = 2/3 cup honey – 1/4 cup liquidġ cup granulated sugar = 2/3 cup pure maple syrup – 1/4 cup liquidġ cup granulated sugar = 1 1/3 cup rice syrup – 1/4 cup liquidġ cup granulated sugar = 1 1/4 cup granulated erythritolġ cup granulated sugar = 1 1/4 cup granulated alluloseġ cup granulated sugar = 1 teaspoon stevia extract (powder or liquid)ġ cup granulated sugar = 1/2 cup stevia-erythritol blendġ cup granulated sugar = 1/2 cup allulose + 1/2 tsp stevia extract If I haven’t done it, I’m willing to try it. Please don’t hesitate to contact me if you have a question about substituting ingredients. I’ve listed some of the most common ones I use below. I’m a wiz at making ingredient substitutions but some people aren’t quite as fearless in the kitchen as I am.
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