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The world of baking substitutions

Baking substitution

The world of baking substitutions

If you feel like baking something for your family, or you’re just craving some warm baked goodies, but you have some allergies and need to substitute ingredients, don’t be discouraged just yet. You don’t have to miss out on your favorite foods or flavors, because no matter what type of ingredient you want to eliminate, I can guarantee there are plenty of tasty recipes out there for you. And you just have to adapt them to fit your dietary needs.

If you want to bake gluten-free.

There are some great gluten-free alternatives for bread, cookies, pastries, and cakes. You can use a variety of different flours like almond and coconut flour or use gluten-free flour. For keto baking, you have to use almond or coconut flour, and I suggest finding customized keto recipes because you also need to substitute the sugar, and a recipe already laid out for you with the exact amounts is better than doing the guesswork.

I prefer to use gluten-free flour when I can find it (note that it’s not keto-friendly), just make sure to look at the list of ingredients on its label to make sure it contains Xanthum or Guar gum. That way you can substitute one cup of all-purpose flour to one cup of gluten-free flour (this substitution is called 1-to-1). If the gluten-free flour that you bought does not contain one of these gums, you have to buy it externally and add it to the flour. Here is a basic chart showing you how much Xanthum Gum you need to add to gluten-free flour for each type of baked goods.

 


 

 

 

 

 

 

 

 

 

 

 

Although there are hundreds of alternatives to sugars, the ones that taste best and yield great results are coconut sugar, natural sugar cane, honey, and maple syrup. Be careful! Different sugars don’t weigh the same as white (granulated) sugar, so weight is the most accurate way of measuring any dry ingredient. Also, there are a lot more rules for substituting sugar with honey or maple syrup because you’re substituting it with a liquid. To cut a long story short, I will have another post dedicated just to sugars.

As for replacing dairy products and eggs, here are some options:

 

 

Although I don’t recommend that you try all these substitutions together. For instance, you can make a gluten-free, dairy-free cake with raw sugar, however, I haven’t had the best of results if I combine all these substitutes AND make it egg-free too. At least for your first couple of trials keep the eggs in until you get the hang of substitutions. If you want to make an egg-free cake, I suggest you do it with all-purpose flour to start, again as a trial run eliminate one ingredient at a time. I hope this helps and you’ll try some of these options.

Happy Baking!

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