Substitution Solutions

Substitution Solutions
…. for Dairy- Free or Gluten Free Recipes 
 Adapted by Living Without magazine

Here are some solutions I thought would be helpful for those who are on a dairy-free and gluten free diets.

Butter

Replace 1 stick (8 Tbsp.) butter with one of the following:

  • 8 Tbsp. Earth Balance (non-dairy) buttery spread
  • 8 Tbsp. vegetable or olive oil
  • or  6 Tbsp. unsweetened applesauce + 2 Tbsp. fat of choice

Eggs

Replace 1 large egg with one of the following:

  • 3 Tbsp. unsweetened applesauce or other fruit puree + tsp. baking powder
  • Egg Replacer, according to package directions
  • 4 Tbsp. pureed silken tofu + 1 tsp. baking powder
  • 1 Tbsp. flax meal or chia seed  + 2 Tbsp. hot water. ( Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)

Milk

Replace 1 cup cow’s milk with one of the following:

  • 1 cup soy milk( plain)
  • 1 cup rice milk
  • 1 cup fruit juice
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup goats milk, if tolerated

Buttermilk

Replace 1 cup buttermilk with one of the following:

  • 1 cup soy milk +  1 Tbsp. lemon juice or 1 Tbsp. white vinegar ( allow to stand until thickened)
  • 1 cup coconut milk
  • 7/8 cup rice milk
  • 7/8 cup fruit juice
  • 7/8 cup water

Yogurt

Replace 1 cup yogurt with one of the following:

  • 1 cup soy yogurt or coconut yogurt
  • 1 cup soy sour cream
  • 1 cup unsweetened applesauce
  • 1 cup fruit puree

Nuts

Replace tree nuts or peanuts with an equal amount of the following:

  • Toasted coconut
  • Sunflower seeds
  • Toasted sesame seeds
  • Pumpkin seeds
  • Crushed crispy rice cereal or crushed cornflakes