the second year, Glutenfreeda has had a busy summer hosting
of beautiful San Juan Island in Washington state. Our
gourmet, custom meals are always gluten-free and also specifically
prepared to accommodate any other food intolerances our guests
may have. We have prepared gourmet meals without casein, eggs,
sugar, corn and many other ingredients. Were not talking
its OK, I can choke it down meals, were
talking delicious, flavorful and beautiful meals.
As many of our subscribers also struggle
with additional intolerances other than gluten, wed
like to share some information and tips that will help you
create great meals using substitutions.
first and most obvious step to success, is to begin with recipes
that do not have the ingredient you are trying to avoid. There
are numerous recipes in every food category that do not have
corn, gluten, eggs or dairy, as an example. If you strive
to cook naturally free, you will find that your
cooking experience will be easier and your results better.
If you cant find a recipe that does
not have the offending ingredient, choose one that has a minimal
amount of ingredients that will have to be substituted or
eliminated. If you cannot eat eggs, choose a recipe that has
only one egg instead of trying to make an egg-less meal from
a recipe that calls for three eggs.
Here are some free categories
with recipes and tips to help you get the best results.
Well skip this category because our
entire magazine is dedicated to cooking gluten-free.
We have had tremendous success with casein-free
cooking and baking. We find this category easy to substitute
with near perfect results. In fact, many of the desserts we
make for all our guests are gluten and casein free and no
one ever suspects.
Our favorite products in the casein-free
||Tofutti Better Than
||Tofutti Sour Cream
||Silk Soy Milk
||Silk Soy Creamer
Earth Balance is a great substitution for
sautéing and baking in cakes, cookies, cheesecakes,
or just about any dessert. We use it as a straight across
substitution, tablespoon for tablespoon, for butter.
Tofutti products are terrific substitutions
and will not compromise a recipes texture, flavor or appearance.
We have made our Pumpkin
Cheesecake with Brownie Crust with Tofutti Better Than
Cream Cheese and cannot tell the difference from real cream
Soy milk can be substituted for dairy milk
in any recipe.
Soy creamer can be substituted for cream
in most recipes. The one exception is that it will not whip.
Our best advise is to choose a recipe that does not include
Goat cheese is a great substitution for
dairy cheese, although it does have a strong and unmistakable
aroma and flavor. Green Valley is a brand that produces goat
cheese in mozzarella, cheddar and jack cheese varieties.
Sugar-free is can be a little
more difficult, depending on ones level of intolerance.
If one has diabetes, one must be very specific about how many
carbohydrates are in any given recipe.
In our opinion, the best substitution for
sugar is honey. If you cannot have honey, other options would
be fructose or Splenda. We have recently prepared meals for
diabetic children who were allowed only fructose as a substitution
for sugar. Although fructose looks like sugar it is almost
twice as sweet. When substituting fructose, you can add a
half to two thirds as much as sugar to attain the same level
The bad news is that it is difficult to
bake with. Cookies baked with fructose tend to resemble puffy
airy balls instead of cookies. We suggest that when cooking
with fructose, try to choose recipes that call for as little
sugar as possible.
Splenda is an approved sugar substitution
for diabetics. It is a 1 for 1 straight across substitution.
We found that it has an after taste, but many people find
it to be a satisfactory substitution.
Corn-free presents a challenge
in the fact that it eliminates the use of cornstarch and corn
syrup, two common ingredients found in many dessert items
and gluten-free flour mixes.
To cook corn-free, you must first find or
prepare a gluten-free flour mix that does not have cornstarch
as an ingredient. There are many gluten-free flour mixes that
use tapioca starch instead of cornstarch. You can substitute
potato starch, but we find it produces a heavier result.
The great news is that Tinkyada makes all
their pastas (our favorites) without cornstarch, dairy, sugar
or eggs. Tinkyadas pastas are available in many shapes
and widely available.
And then of course, there is egg-free.
Admittedly, this is the most challenging ingredient to
substitute and still achieve great results. But, not impossible!
Again, the first step is to select a recipe that calls for
only one egg. It will be much easier to substitute an egg
when the entire recipe does not hinge on eggs.
There are many substitutions, here are a
For 1 egg:
- 1 Tablespoon water
- 1 Tablespoon oil
- 2 teaspoons baking powder
For 1 egg:
For 1 egg:
- 1 teaspoon cornstarch
- 3 Tablespoons water
Ener-G Egg Replacer: Many people use
this product as an egg substitution, although we have heard
We have had success with the first formula.
We have used this substitution in the following cookie recipe
with surprisingly good results.
Chocolate Peanut Butter Cookies
- 1 cup chunky peanut butter
- 1 cup gf brown sugar
- 2 Tablespoons water
- 1 Tablespoon vegetable oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 cup gf semisweet chocolate chips
Preheat oven to 350 degrees F. Mix together
all ingredients, except chocolate until blended. Stir in chocolate.
Form generous 1 Tablespoon scoops of dough into balls onto
ungreased cookie sheet about 2" apart. Bake for 15 minutes.
Half way through the baking time, gently press tops down with
a fork. Allow cookies to cool completely on baking sheet.
When cool, remove to rack or plate.