When I came across this sweet (pun intended) book by Debbie Adler, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes, I was kind of in love. Anyone who has to deal with multiple allergies and food intolerance knows just how difficult it is to enjoy your favorite foods. Going out to eat is nearly impossible. Birthday parties and special events are dreaded territories.
With food allergies and intolerances to dairy, eggs, milk and gluten on the rise, as well as the rise of diabetes, its imperative to know the substitutions for conventional baking ingredients so that no one is ever deprived of a cupcake or any baked good, ever. In our house we use a lot of these switches. A few of them are obvious, but my favorites are the almond and coconut milk conversions. We don’t have any dairy intolerances, but I’m not a big fan of cow’s milk in general so we generally keep our fridge full of almond or coconut milk for me.
As you already know if you keep up with this blog, my preference is Silk, I just don’t have the time to make my own and as I mentioned before, Silk products are dairy-free, gluten-free, and proudly made without the use of GMOs (they are also a leading supporter of the Non-GMO Project). They just came out with a new line of new blended products, so you can actually get an almond & coconut combo now. Whoop whoop! If you want to give it a try, check out their Facebook page and you can see the products and get coupons. [Bake & Switch Substitutions for Allergies @LoveMySilk #SilkAlmondBlends]
So, per Debbie, here are a few of the main conversions to help those who are vegan, celiac, diabetic or with food allergies.
A common ingredient found in baking, because its acidity enhances and provides a tender crumb. The substitute for this is rice milk , coconut milk, almond milk, soy milk or any non-dairy milk in combination with apple cider vinegar.
2. Wheat and white flour
In conventional baking, whole wheat or white flour is normally used. These flours contain a protein composite called gluten which creates elasticity in the dough. When people have Celiac disease or a gluten intolerance, these flours will make them sick if ingested. Gluten free flours such as sorghum, teff, millet, garbanzo and many others are all gluten-free and can be substituted in for the glutinous flours.
It’s the most likely sweetener used in any bakery or any home bakers kitchen. Since sugar has been determined to reek havoc on the body, and is forbidden for diabetics, a slew of all-natural alternative, low-glycemic sweeteners have become readily available. These include, stevia, coconut nectar, agave nectar, monk fruit and coconut sugar.
These are practically a given in baking as they add moisture and act as a leavening agent. However, since many children are being born with egg allergies and since they contain cholesterol, there are fabulous and healthy alternatives that do the trick quite nicely. These include ground flax seed added to a little water, chia seed added to water, baking soda, baking powder and vinegar, and even plain old applesauce.
5. Whipped Cream:
For the perfect non-dairy whipped topping that is healthy and nutritious, try refrigerating a full fat can or shelf stable box of coconut milk. This will make it very thick. Blend it with a hand mixer until it fluffs up and put it on top of your favorite dairy-free, egg-free, gluten-free, sugar-free dessert!
[Bake & Switch Substitutions for Allergies]
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.