Gluten and Sugar Substitutes

Great for people who are intolerant, diabetic, or would just like a healthier option. These substitutes should set you on the right track.

Flour: Almond flour, rice flour or ground almonds are a great substitute. Ground almonds can often be a bit crumbly, so sometimes it’s a good idea to use half ground almonds and half rice flour.

If you are substituting a self-raising flour you will need to add gluten free baking powder in order for the cake to rise. You will generally need 1 tsp of baking powder for every 125g of flour.

Sugar: The best sugar substitute is xylitol, as it’s a natural fruit sugar found in fruits, vegetables and even our own bodies. Agave nectar is also a brilliant substitute. You can use other substitutes, but try to avoid any that contain aspartame.

Egg Substitutes

Unless you are vegan, I wouldn’t recommend substituting eggs in your baking as they are full of healthy proteins. But if you do want to, here are some great substitutes.

Eggs have two functions in baking binding, or thickening and leavening. You will need to figure out what their function is in the recipe in order to find a suitable substitute. You may need to experiment.

In cookies and muffins, no binding agent is generally needed. In quick breads and cakes both leavening and binding is needed. In custard pies, like pumpkin pie, eggs are mainly for thickening. You won’t be able to make really light types of desserts that call for a very large number of eggs, but you will be able to make just about anything else that uses up to 3-4 eggs.

Leavening: For cakes, cookies, muffins, quick breads, etc

Soymilk with lemon: 1 egg = 1/4 cup (60ml) soymilk + 1 Tblsp lemon

Sour Supreme and baking soda: 1 egg = 1/4 cup (60ml) Sour Supreme + 1/4 tsp baking soda

Optional: In cakes and quick breads, add 2 Tblsp of cornstarch to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture.

Thickening and Binding:

Finely ground flaxseeds whipped with water: 1 egg = 1 Tblsp ground flax seeds mixed with 1/4 cup (60ml) water

The flaxseeds gel and bind with the other ingredients. Some people find that this works best with a little Ener G Egg replacer mixed in since flax seeds alone have no leavening effect.

Cornstarch and pureed soft tofu: 1 egg = 3 Tblsp pureed tofu + 2 tsp cornstarch (Good for quiches and custard pies.)

Optional: In cakes and quick breads, add 2 Tblsp of cornstarch to the dry ingredients for each egg being replaced. This will bind the ingredients and give a nice soft texture.

Commercial Egg Replacers: Also a good all-purpose egg substitute, but some people find that it leaves a bitter aftertaste.

Fat Free Egg Replacers: 1/4 cup (60ml) applesauce, pureed banana, squash or pumpkin, will also work as egg replacers for binding. They are low in fat but will also add some flavor, which may or may not be desirable depending on the recipe.

1 egg = 1/4 cup (60ml) puree

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Dairy Substitutes

For those who are intolerant, vegan, or just would like a healthier cake these substitutes can help. You can usually replace any ingredient with one of these.

Milk: Soy Milk, Almond Milk or Lactofree Milk works best here. Rice Milk is an unsuitable substitute for baking as the lack of fat can make your cakes dry.

Buttermilk: Use soy milk, add 2 tbsp of lemon juice and allow to sit for 5 minutes.

Butter: You can buy both vegan and dairy free margarines to suit your needs, and you can also use coconut oil.

Cream: Coconut cream (the thick portion skimmed off the top of whole fat coconut milk) and tofu are non-dairy alternatives. Coconut cream can be used as a straight substitute for dairy cream in your favorite whipped cream recipe. Tofu offers versatility, based upon the type you purchase. Soft tofu will yield a light cream when pureed, while extra-firm tofu will produce your thickest option. For a truly creamy texture, always choose varieties that are labeled as ‘Silken.’ For pumpkin pies and cheesecakes, the non-silken tofu selections will give your dessert a more traditional texture.

Cream Cheese: Blend a dash of lemon juice with heavy coconut cream.