Ingredient Substi...

Ingredient Substitutions

 

We’ve all been here … halfway through a new recipe, you realize that that the milk needed is buttermilk instead of whole or it calls for fresh yeast and you have instant!  Here you will find several homemade substitutions that promise to get you out of a bind without leaving the kitchen!  And if you have any of your own, we would be more than happy if you could share it with us! Just send us an email through our Contact Page.

 

AGAVE NECTAR*  (can replace the following Liquid Sweeteners)
Honey
Replace each cup of honey with one cup of agave syrup
Maple Syrup
Replace each cup of maple syrup with one cup of agave syrup
Brown Rice Syrup
When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup
Corn Syrup
When replacing a cup of light corn syrup, use 1/2 as much agave, and increase other liquids in the recipe by up to 1/3 of a cup. Like corn syrup, agave nectar will not crystallize.

*Note – Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.

ALLSPICE   (One teaspoon)
1/2 teaspoon cinnamon + 1/2 teaspoon ground cloves

ALMOND FLOUR & ALMOND MEAL
Process whole, blanched almonds (skin removed) into a fine powder in a food processor.
To make almond meal, go through the same process, but leave the skins on for added texture.

ALMOND PASTE  (approx 1 1/3 cups)
1 3/4 cups ground blanched almonds
1 1/2 cups powdered sugar
1 egg white
1 teaspoon almond extract
1/4 teaspoon salt

AMARETTO
Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Italian Soda Syrup (Orzata)

APPLE PIE SPICE   (One teaspoon)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom, ginger or cloves

ARROWROOT STARCH   (One tablespoon)
1 tablespoon cornstarch or
2 1/4 teaspoons of either potato starch or rice starch

 

BACON
Replace with Prosciutto or pancetta

Bacon is often the go-to for that smoky flavor in savory dishes (and even in some sweet ones). But opting for a few slices of prosciutto or pancetta can help cut both calories and fat. While bacon has about 70 calories and 6 grams of fat for two slices, prosciutto has just 30 calories and 4 grams in an equally weighted sample.

BAKING POWDER  (GF Rule – Double that what is required normally)  1/3 teaspoon baking soda and 1/2 teaspoon cream of tartar

BAKING SODA
There is NO substitute for baking soda. So the best advice would be to keep a box always handy as it has many other uses besides in the kitchen!

BEER OR BRANDY   (one cup)
1 cup water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

BOK CHOY   (Chinese White Cabbage)
Beet greens, kale, Swiss chard

BOURBON
1 1/2 to 2 teaspoons of vanilla extract

BREAD CRUMBS, DRY   (Per cup)
1 cup crushed GF cracker crumbs
1 cup crushed GF cornflakes
1 cup ground GF oats
1 cup crushed GF potato chips
1 cup polenta

BUTTER  (28g, 1 oz)  
Margarine (1 oz.)
(Note – Margarine must contain more than 80% fat. Margarine should have 100 calories per tablespoon. Recent scientific evidence shows that trans fatty acids are extremely bad for your health. Trans fatty acids are created by mechnical hydrogenation of liquid oils – which is how they make margarine. Keep the butter around.)

BUTTER  (28g, 1 oz)  
Oil (1 oz.)
Only if recipe calls for melted butter, oil can be substituted.
To avoid dense, soggy or flat baked goods, don’t substitute oil for butter or shortening. Also don’t substitute diet, whipped or tub-style margarine for regular margarine.

BUTTER 
Avocado Puree
They’re both fats (albeit very different fats) and have nearly the same consistency at room temperature. The creaminess and subtle flavor of the avocado lends itself well to the texture of fudge brownies and dark chocolate flavorings. It can take some experimenting to get this swap perfect, but generally, using 1 cup of avocado puree per cup of butter works.

BUTTER 
Mashed Bananas
The creamy, thickening-power of mashed (ripe!) banana acts the same as avocado in terms of replacing fat in baking recipes. The consistency is ideal, and the bananas add nutrients like potassium, fiber, and vitamin B6. One cup of mashed banana works perfectly in place of 1 cup or butter or oil!

BUTTERMILK  (One cup)

Lemon and Milk
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice.  Top the lemon juice with with skim, low fat or whole milk.  Stir and let sit for two minutes.  After two minutes, your milk is both acidic and curdled.  Perfect!

Yogurt and Milk
Mix 3/4 cup plain yogurt with 1/4 cup of milk.  Stir and make it a quick substitution for buttermilk.

Milk and Cream of Tartar
Mix 1 cup of milk with 1 3/4 teaspoon cream of tartar.  To ensure that the mixture doesn’t get lumpy, mix the cream of tartar with 2 Tablespoons of milk.  Once mixed add the rest of the cup of milk.  Cream of tartar is an acid and will simulate the acidic environment of buttermilk in a pinch.

1 cup mild-flavored soy milk, plus 1 tablespoons vinegar (white or cider) or lemon juice (let stand 5 minutes before using)

1 cup plain or low fat yogurt

1 cup sour cream

 

CARDAMON   (1 tsp)
1 tsp Ginger OR 1 tsp ground Cinnamon

CAYENNE   (1/8 tsp)
4 drops tabasco sauce

CHAMPAGNE can be substituted with Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
CHANA DAL
Split yellow peas

CHERVIL   (1 tsp)
1 tsp dried parsley flakes plus 1/8 tsp rubbed, dried sage OR 1 tsp parsley

CHEESE, GOAT
Feta cheese

CHEESE, ROMANO
Parmesan cheese

CHEESE, SHARP CHEDDAR   (1 cup)
Combine :-

  • 1 cup cheddar (mild)
  • 1/8 tsp dry mustard
  • 1/4 tsp worcestershire sauce

CHERMOULA

A Moroccan Spice Rub, usually used to flavour fish or seafood but also used with meat or vegetables.  If unavailable you can make your own fresh Chermoula by processing the following ingredients until finely chopped.

  • 1 1/2 tsp cumin seeds, toasted
  • 1 tsp coriander seeds, toasted
  • 1 brown onion, roughly chopped
  • 1/4 cup lemon juice
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh parsley
  • 2 garlic cloves, chopped
  • 1 tbsp paprika
  • 1/2 tsp chilli
  • 2 tsp turmeric
  • Salt & Pepper

CHILLI SAUCE   (1 cup)
Combine the following:-

  • 1 cup tomato sauce
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar
  • 1/4 teaspoon cinnamon
  • Dash of ground cloves
  • Dash of allspice

CHINESE COOKING WINE
Dry sherry

CHINESE FIVE SPICE     (1 tsp)
Combine 1/4 tsp each of:

  • Crushed anise seeds
  • Ground cinnamon
  • Ground cloves
  • Ground ginger

CINNAMON SUGAR   (1 cup)
Combine:-

  • 7/8 cup granulated sugar
  • 2 tbsp ground cinnamon

CHOCOLATE CHIPS   (1 cup)
Dark Cooking Chocolate chopped (1 cup – 150g)

CHOCOLATE; UNSWEETENED   (28g, 1 oz)
Combine :-

  • 3 tablespoons cocoa
  • 1 tablespoon butter or regular margarine or vegetable oil

COCONUT FLAKED   (1 Cup)
Dessicated Coconut (60 g or 2/3 cup)

COCONUT MILK, FRESH   (1 cup)
Combine :-

  • 3 tablespoons Canned cream of coconut
  • Hot water or milk (enough to make 1 cup)

COINTREAU   (2 tablespoons)
2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.

CONFECTIONERS’ SUGAR, ICING OR POWDERED   (1 cup)
1 cup granulated sugar plus 1 tablespoon cornstarch, processed in a food processor using the metal blade attachment until it’s well blended and powdery.

CORN SYRUP   (One cup)
1 cup granulated or packed brown sugar and 1/4 cup whatever liquid is called for in the recipe. Do not reduce liquid used in recipe.
Or
1 cup honey
Or
1 cup maple-flavored syrup

COTTAGE CHEESE  (One cup)
1 cup ricotta cheese

COUSCOUS
Quinoa
While couscous is made from processed wheat flour, quinoa is a whole-grain superfood packed with protein and nutrients. Bonus points: They have almost the exact same texture.

CREAM, HALF-AND-HALF   (One cup)
1/2 cup whole milk, plus 1/2 cup light cream
Or
7/8 cup milk and 1/2 tablespoon butter or margarine
Or
1 cup evaporated milk, undiluted
Or
3 tablespoons oil plus enough milk to equal 1 cup
Or
1/2 cup coffee cream plus 1/2 cup milk

CREAM
Coconut milk
Coconut milk is a great substitute for heavy cream in soups and stews. And don’t be turned off by the word “coconut” — it doesn’t taste like the sweetened shredded kind!

CREAM, HEAVY  (36 to 40% fat)  (1 cup)
3/4 cup milk and 1/3 cup butter or margarine (for use in cooking or baking)
Or
2/3 cup buttermilk plus 1/3 cup oil
Or
1 cup evaporated skim milk
Or
Equal parts of part skim milk ricotta cheese and nonfat yogurt beaten until smooth (this mixture cannot be heated because of separation)

CREAM, LIGHT  (18 to 20% fat)  (1 cup)
3/4 cup milk and 3 tablespoons butter or margarine (for use in cooking or baking)
Or
1 cup evaporated milk, undiluted

CREAM, WHIPPED  (any amount)
Chill a 13 ounce can of evaporated milk for 12 hours. Add 1 tablespoon lemon juice. Whip until stiff.
Or
Beating until stiff, 1/2 cup ice-cold water and 1/2 cup nonfat dry milk. Slowly add 1/2 cup sugar while beating. Add 2 tablespoons lemon juice (for cooking only)
Or
1 cup frozen whipped topping, thawed

CREAM CHEESE   (1 cup)
1 cup pureed cottage cheese
Or
1 cup plain yogurt, strained overnight in a cheesecloth

CREAM OF TARTAR  (1 teaspoon)
1 teaspoon lemon juice or vinegar

CREME FRAICHE   (1 cup)
Combine 1 cup heavy cream and 1 tablespoon plain yogurt. Let stand for 6 hours at room temperature
Or
1 cup sour cream
Or
1/2 cup sour cream plus 1/2 cup heavy cream
Or
1 cup mascarpone cheese

 

DATES
Dried figs, dried raisins, dried apricots or dried prunes, depending on the recipe.

DILL
Though there is no true substitute for dill, because of its distinctive taste, there are several other herbs that can be used to enhance dishes typically paired with dill, including parsley, basil and tarragon.

 

 

EGG 1 whole (3 tablespoons or 1.7 ounce)
2 1/2 tablespoons sifted, dry whole egg powder and 2 1/2 tablespoons warm water
Or
2 yolks and 1 tablespoon water (in cookies)
Or
2 yolks (in custards, cream fillings, and similar mixtures)
Or
1/2 teaspoon baking powder, 1 tablespoon vinegar, and 1 tablespoon liquid (in baking)
Or
1 egg in every 3 can be replaced with 1 tablespoon cornstarch in baking
Or
Soften 1 tablespoon unflavored gelatin in 3 tablespoons cold water; add 3 teaspoons boiling water; cool and beat until frothy; add to recipe (reduce other liquid by 2 tablespoons)
Or
1/4 cup commercial egg substitute

EGG
Chia seeds
Combine  1 tablespoon chia seeds with 1 cup of water left to sit for 15 minutes yields a perfect 1-to-1 egg substitute for baking.

EGG
Flax meal
This one’s an old vegan trick. Mix 1 tablespoon ground flax seeds (aka flax meal) with 3 tablespoons of warm water and whisk with a fork to combine. Let it sit in the fridge for 5-10 minutes before subbing for 1 egg in any baked recipe.

 

FAVA BEANS
Lima beans or butter beans

FENNEL SEEDS   (1 tsp)
1 tsp caraway seeds

FINES HERBS    (1 tsp)
1/4 tsp each of dried thyme leaves, oregano leaves, sage leaves and rosemary
OR
3 tbsp parsley flakes, 2 tsp dried chervil, 2 tsp dried chives, 1 tsp dried tarragon

FISH SAUCE   (1 teaspoon)
1 teaspoon Worcestershire sauce
Or
1 teaspoon light soy sauce with salt

FLOUR, ALL-PURPOSE   (for thickening) (1 tablespoon)
1 1/2 teaspoon cornstarch, arrowroot starch, potato starch, or rice starch
Or
1 tablespoon granular tapioca
Or
1 tablespoon waxy rice flour

FONDANT FOR CAKES
Marshmallows
A quick and cheaper way of making Fondant is just by using white Marshmallows, icing sugar and water.  Full Recipe is found in Sweets & Treats.

 

GARAM MASALA
Combine & Grind:-

  • 1 tsp. cardamom seeds
  • 1 Tbs. cumin seed
  • 1 Tbs. coriander seed
  • 2 tsp. black peppercorns
  • 1 tsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. nutmeg

GALANGAL (THAI GINGER)
Fresh ginger

GELATIN
Agar-agar (powder or flakes)
Arrowroot (powder)
Guar gum (made from seeds)
Xanthan gum
Kudzu powder

GELATIN, FLAVORED (85g or 3-ounce package)
1 tablespoon plain gelatin and 2 cups fruit juice

GHEE  (Clarified Butter)   (1 tablespoon)
1 tablespoon butter
Or
1 tablespoon vegetable oil

GINGER ROOT, FRESH
1 teaspoon freshly grated
Or
1/2 teaspoon ground ginger
Or
1 tablespoon candied ginger, rinsed and finely chopped

GOLDEN SYRUP
Honey

GRANULATED SUGAR
Agave Nectar

  • WHITE SUGAR

For each cup of white sugar replaced, use 2/3 of a cup of agave* and reduce other liquids by 1/4 to 1/3 cup. This substitution will also work for Demerara Sugar, Turbinado Sugar, Evaporated Cane Juice, or Sucanat.

  • BROWN SUGAR

For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 cup. Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

*Note – Agave syrup may cause baked items to brown more quickly, so reduce oven temperatures by 25°F is and increase baking time slightly.

GREEN ONIONS, FRESH   (1/2 cup chopped)
1/2 cup chopped onion
Or
1/2 cup chopped leek
Or
1/2 cup chopped shallots

 

HERBS, Fresh   (1 tablespoon finely chopped)
1 teaspoon dried ground herbs
Or
1 teaspoon dried crumbled herbs

HONEY   (1 cup)
1 1/4 cup granulated sugar and 1/4 cup liquid (use liquid called for in recipe)
Or
1 cup light molasses, light or dark corn syrup, light treacle syrup, or maple syrup

 

 ITALIAN SEASONING    (2 tablespoons)
Combine 1 tsp each of:-

  • Basil
  • Oregano
  • Marjoram
  • Rosemary
  • Sage
  • Thyme

 

 

 

JAGGERY (COARSE PALM SUGAR)
Date sugar or brown sugar

 

 

 

 

KETCHUP
Combine:-

  • 1 cup tomato sauce
  • 1/2 cup sugar
  • 2 tablespoons vinegar
  • pinch of ground cloves

 

KAHLUA OR COFFEE LIQUEUR   (2 tbsp)
1/2 to 1 tsp chocolate extract plus 1/2 to 1 tsp instant coffee in 2 tbsp water

 

LEMON GRASS
Equal amount of grated lemon zest moistened with a bit of fresh lemon juice

LEMON JUICE   (1 tsp.)
Use Vinegar  (1/2 tsp.)

LOTUS ROOT
Water chestnuts

 

 

MAPLE SYRUP   (about 2 cups)
Combine 2 cups sugar and 1 cup water, bring to clear boil; take off heat; add 1/2 teaspoon maple flavoring
Or
1 cup honey

MARSHMALLOW CREME   (1 jar)
Melt 16 ounces of marshmallows and 3 1/2 tablespoons corn syrup in a double broiler

 

MASCARPONE CHEESE   (1 cup)
1 cup creme fraiche
Or
1 cup sour cream

MILK
Almond milk. Soy milk. Hazelnut milk. Flax seed milk. Sun milk. Rice milk

MILK, EVAPORATED    (1 can – 12 oz)
12 oz cream
OR
Whip until smooth:

  • 1 cup nonfat dry milk
  • 1 3/4 cups warm water.

Keep refrigerated.

MILK, SKIMMED   (1 cup)
Combine :-

  • 3/4 cup water
  • 1/3 cup nonfat dry milk

MILK, SOUR   (1 cup)
Combine :-

  • 1 cup milk
  • 1 tbsp vinegar or lemon juice

MILK, SWEET   (1 cup)
Combine :-

  • 1/2 cup evaporated milk
  • 1/2 cup water

OR

  • 1 cup reconstituted nonfat dry milk
  • 2 tsp butter

MILK, SWEETENED CONDENSED    (1 can – about 1 1/3 cups)
Heat the following ingredients until sugar and butter are dissolved:-

  • 1/3 cup and 2 tablespoons evaporated milk
  • 1 cup sugar
  • 3 tablespoons butter or margarine

MIRIN (JAPANESE RICE WINE)
Sweet white wine

MASHED POTATOES 
Mashed cauliflower
Just like the turnip mash, mashed cauliflower has only a fraction of the calories of potatoes and it’s nearly impossible to taste the difference. Got picky eaters at the table? Try mixing half potato, half cauliflower.

MOLASSES   (1 cup)
1 cup honey, dark corn syrup, maple syrup, brown rice syrup
Or
3/4 cup sugar, increase liquid by 5 tablespoons, decrease baking soda by 1/2 teaspoon, and add 2 teaspoons baking powder to recipe

MUSTARD DIJON   (1 tablespoon)
1 tablespoon dry mustard mixed with 1 teaspoon water, 1 teaspoon white wine vinegar, 1 tablespoon mayonnaise, and a pinch of sugar

 

NAM PLA
Soy sauce and lime juice

NUTS, CHOPPED, GROUND OR WHOLE   (1 cup)
1 cup similar nuts (your favorite) prepared in the same way
OR
1 cup rolled GF oats, browned (in baked products)

 

 

 

OIL (for sauteing) (1/4 cup)
1/4 cup melted margarine, butter, bacon drippings, shortening, or lard

 

 

 

 

PANCAKE SYRUP    (1/2 cup)
Brown sugar plus 1 1/2 cup water plus 2 1/2 tsp cornstarch. Cook until slightly thickened.

PALAK PANEER 
Feta or Halloumi Cheese

PINE NUTS
Walnuts or a mixture of walnuts and almonds

PASTA
Zucchini ribbons or used instead of Lasagne Sheets
Thin strips, ribbons or simply thinly sliced zucchini are a great stand in for carb-packed pastas. Plus, it’s one excuse to skip the boiling — simply sautee for a few minutes until soft when used instead of spaghetti and grill or roast in oven to use instead of Lasagne Sheets.  Check out our Recipe Zucchini Lasagne

PUMPKIN PIE SPICE   (1 teaspoon)
Combine :-

  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg

 

QUICK COOKING OATS

Briefly zap regular rolled (old-fashioned) oats in a food processor. Process with just a few short bursts or you’ll wind up with instant oats!
Check labeling to ensure they are gluten free.

 

 

 

 

 

RAS EL HANUT

Ras El Hanut literally means ‘head of shop’, simply implying that it is the top spice in the whole shop.  It is usually available already mixed but if you cannot find this Moroccan Spice, you can easily make yours at home by using already ground spice you might have in your cupboard.  Below is just a basic substitute as an original spice mix may contain up to 100 different spices.

 

Combine the following spices :-

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground allspice
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground cloves

RICOTTA CHEESE   (1 cup)
1 cup cottage cheese

RICE
Grated steamed cauliflower
Cut both calories and carbs with this simple switch. The texture is virtually the same, as is the taste.

 

SAKE

Replace with Rice vinegar.

SAFFRON   (not ideally as taste is very different, but for the tinge of yellow)
Equal amount of Turmeric

SESAME OIL
1 Tbs. sesame seeds fried in 1/2 cup vegetable oil

SHERRY
Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract.

SHORTENING, MELTED   (1 cup)

1 cup cooking oil (cooking oil should not be substituted if recipe does not call for melted shortening)

SHORTENING , SOLID    (used in baking – 1 cup)
1 cup minus 2 tablespoons lard
Or
1 cup butter
Or
1 cup margarine

SOUR CREAM, CULTURED    (1 cup)
3/4 cup sour milk and 1/3 cup butter or margarine
Or
3/4 cup buttermilk and 1/3 cup butter or margarine
Or
Blend until smooth: 1/3 cup buttermilk, 1 tbsp lemon juice, and 1 cup cottage cheese
Or
1 cup plain yogurt
Or
3/4 cup milk, 3/4 tsp lemon juice, and 1/3 cup butter or margarine

SUGAR, LIGHT BROWN   (1 cup)
Combine :-

  • Dark brown sugar (1/2 cup)
  • Granulated sugar (1/2 cup)

SUGAR CUBE    (1)
1/2 tsp granulated sugar

SUGAR
Vanilla (Just to reduce the extra calories)
Cutting sugar in half and adding a teaspoon of vanilla as a replacement can give just as much flavor with significantly fewer calories. Assuming the recipe originally calls for one cup of sugar, that’s already almost 400 calories cut out! You can’t substitute this in equal ratios, but next time you’re whipping up some cookies, try cutting 2 tablespoons of sugar and adding an extra 1/2 teaspoon of vanilla extract.

 

TARRAGON
Chervil, dash fennel seed, or dash aniseed

THAI BASIL
Italian basil

TOMATO JUICE    (1 cup)
1/2 cup tomato sauce and 1/2 cup water

TOMATO SAUCE    (2 cups)
3/4 cup tomato paste plus 1 cup water

TREACLE   (1 cup)
1 cup light or dark brown sugar

TURMERIC   (1 tsp)
1 tsp dry mustard

 

 

URAD DAL, TOOR DAL,  MUNG DAL
Red lentils

 

 

 

 

VANILLA BEAN   (1/2 bean)
1 tablespoon pure vanilla extract

VEGETABLE SHORTENING, SOLID   (1 cup)
1 cup butter
Or
1 cup lard
Or
1 cup margarine

VINEGAR, BALSAMIC    (1 tablespoon)
1 tablespoon sherry vinegar or cider vinegar

VINEGAR, REGULAR (White or CIDER)   (1 tablespoon)
1 tablespoon lemon or lime juice

 

WHEAT FLOUR ESPECIALLY FOR SWEETS
Almond Flour
This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. A word of advice: almond flour is much heavier than other baking flours, so when substituting, go 1/4 cup at a time (so 1 cup wheat flour would become 3/4 cup wheat flour and 1/4 cup almond flour). Or, if it’s all or nothing for your recipe, remember to increase the amount of rising agent (by about 1/2 teaspoon per cup of almond flour added) to account for the extra weight.

WHEAT FLOUR FOR SWEETS
Black Beans
Swapping out flour for a can of back beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great. When baking, swap out 1 cup flour for 1 cup black bean puree (about a 15oz can).

WORCESTERSHIRE SAUCE    (1 tsp)
Combine :-

  • 1 tbsp GF soy sauce
  • 4 drops tabasco sauce
  • 1/8 tsp lemon juice
  • dash sugar

 

XANTHAN GUM
Guar Gum, Konjac Powder, Gelatin, Flax Seeds, Chia Seeds, Psyllium Husk
(You can read more about these in GF Flours).

 

 

 

 

YEAST, COMPRESSED OR FRESH      (1 cake)
1 package or 2 tsp active dry yeast

YEAST, REGULAR OR QUICK ACTIVE DRY     (1 pkg – 1/4 oz)
2 1/4 tsp regular or quick active dry
OR
1 pkg (.6 oz) compressed cake yeast

 

YEAST
Baking soda and lemon juice in equal amounts to make up the missing amount of yeast – added at the end of your mixing

 

 

ZUCCHINI
Yellow Squash or Marrows