Hello everyone!
I really meant to post this page a long time ago but I've been so busy!
Today I'm going to be posting a list of replacements for common allergens (except for fish because that can be replaced by other meats or even veggies).

Most of this information I have gotten from my allergist. The other information is from The Everything Food Allergy Cookbook by Linda Larsen. and

·     Powdered egg replacer (Such as Ener-G): 1 ½ tsp
 with 2 tablespoons water per egg
·     1 tbsp ground flaxseed with 3 tbsp boiling water
·     1 tsp baking powder, 1 tablespoon liquid, with 1
tablespoon vinegar
·     1 packet gelatin with 2 tablespoons warm water
·     Fruit such as banana or applesauce (1/4 cup)
·     Soft-silken tofu: ¼ cup per egg (contains soy)

·     Cow’s milk: Soy milk, almond milk, rice milk, coconut milk, goat’s milk (check with allergist)
·     Cheese: goat cheese (check with your allergist), vegan cheese (may contain soy, Daiya is good melted), almond cheese
·     Ice cream: rice/coconut/almond ice cream (check for soy), sorbet (not sherbet)
·     Milk-containing dressings: try vinaigrette or oil and vinegar
·     Yogurt: goat milk yogurt (check with allergist), coconut milk yogurt
·     Baking powder: combination yields 28 tsp: 6 tbsp cream of tartar,
 3 tbsp baking soda, 1 tsp cornstarch or potato-starch flour
·     Alternative flours: Almond, Amaranth, Arrowroot,
 Bean, chestnut, corn, cornmeal, garbanzo/chickpea, Indian rice
 grass, mesquite, millet, potato, potato starch, quinoa, rice,
sorghum, soy, sweet potato, sweet rice, tapioca, and teff

·     To substitute other flours replace this amount for 1 cup of wheat flour=
Amaranth flour = 1 cup
Arrowroot flour = 1/2 cup (use as a thickener, don't overcook)
Buckwheat flour = 1 c...
Chickpea and other bean flours = 3/4 cup
Corn flour = 1 cup (use as a thickener, do not overcook)
Cornstarch = 1/2 cup plus 1/2 cup of rye, potato, or rice
Millet flour = 1 cup
Potato flour = 5/8 cups (combine with other flours for baking)
Quinoa flour = 1 cup
Rice flour = 3/4 cup brown rice flour + 1/4 sweet rice flour or 7/8 cup rice flour
Soy flour = 1 2/3 cup (soy should make up only 20% of the flour in a recipe, bake at 25 degrees less than the recipe calls for)

Rice and potato flour makes things lighter. Sweet rice flour, tapioca, and arrowroot will make them bind together better. Rice, oat and buckwheat are more crumbly than wheat. Coconut, nut and seed flour can be sprinkled in the bottom of a pie plate and used as pie crusts.

·     Flour Replacement mix 1 makes 2 cups (1 cup replaces 1 cup all purpose): 1 cup superfine rice flour, 1/3 cup potato-starch flour, 1/3 cup garbanzo-bean flour, 1/3 cup debittered soy flour, 3/4 teaspoon xanthan gum
·     Flour Replacement mix 2 makes 4 cups (1 cup replaces 1 cup all purpose): 1 1/4 cup millet flour, 1 cup white sorghum flour, 1 cup potato-starch flour, 3/4 coconut flour, 1 1/2 teaspoons xanthan gum
·     Flour Replacement mix 3 makes 3 cups (1 cup replaces 1 cup all purpose): 1 1/2 c. brown rice flour, 1 c. white rice flour, 1/2 c. potato or corn starch, 2 tsp. xanthan gum
·     Peanut butter: Almond butter, cashew butter, sunflower seed butter, soy butter
·     Peanut oil: Replace with other oils such as canola, vegetable (contains soy), and olive

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