Substitutes for foods you are sensitive or intolerant to, Part I
• 1 part potassium bicarbonate or sodium bicarbonate (baking soda); 2 parts cream of tater or 2 parts any starch (arrowroot, rice flour etc.) mix thoroughly & store in a covered container:
• I cup water and 1 tbsp. ground flaxseed bring water to rolling boil, add flax and simmer for 5 minutes, you can strain out seeds; ½ tsp. baking soda, 1 tsp. cream of tarter equals 1 tsp baking powder. Add to liquid just before baking. Adjust liquids.
• ¼ baking soda, ½ tsp. any acid (lemon or lime juice, cream of tarter or vitamin c ascorbic, Good for muffins.
• Guar gum
Beans (in chili): Use frozen tofu partially thawed, squeeze out water, and cut into cubes. Put into chili. Let set 1 day in refrigerator before serving for better flavor.
Butter: Goat butter; Spectrum Spread; Spectrum Naturals Essential Omega Spread (flax&soy), coconut oil
Buttermilk: Use non-dairy milk with 1 tbsp. lemon juice per cup
Cheese: Almond or mashed avocado, or goat cheese, sheep cheese
Chocolate/Carob (1chocolate baking square = 3 tbsp. carob & 1 tbsp. water & 1 tbsp. caffee substitute) cocoa or organic cocoa or unsweetned chocolate if not substituting due to intolerance. Also see “I can’t believe it’s not chocolate” recipe.
Chow Mein Noodles: Slivered almonds
Corn Starch: Arrowroot, Guar gum (see package directions)