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Substitutions

Recipe Advice: Chili Choices

Tips by Simon Clarke First published in Allergic Living magazine. To subscribe and get the magazine to your door, click here.

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Fresh Strawberry Ice Cream with toppings

Advice On: Dairy-Free Ice Cream Tips

Here are some great allergy-friendly and gluten-free tips to make your dairy-free ice cream sundae even more delicious.  Try one of these fun ice cream recipes or pile on some allergy-safe toppings for an ice cream treat like no other. Dairy-Free Ice Cream Recipes: Chocolate Pudding Ice Cream Strawberry Ice Cream Very Vanilla When using […]

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Advice On: Substituting Cream in Dessert Recipes

My go-to substitution for heavy cream in sweet recipes is coconut cream. Despite the name, coconut cream contains no dairy. It’s made purely from pureed coconut, but has a rich, creamy texture. Like dairy cream, coconut cream is high in saturated fat, allowing it to solidify at cooler temperatures. Thus, coconut cream can be whipped, and maintains […]

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Cybele’s Basic Gluten-Free Flour Blend

By Cybele Pascal Makes 6 cups of flour blend.  Free of: gluten and all top allergens. Ingredients 4 cups (950 mL) brown rice flour* 2/3 cup (160 mL) tapioca flour or starch 1 1/3 cups (320 mL) potato starch Method Mix until all ingredients are well-distributed. Then store in an airtight container. Notes: When measuring […]

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Advice On: Substituting Butter in Baked Goods

Oil can be substituted for butter in many types of baked goods, including cookies. Since oil has a higher fat content than butter, substitute just ¾ cup of oil for every 1 cup of butter called for in cakes, cupcakes, breads and muffins. For cookies, use just ½ cup of oil for every 1 cup […]

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Alisa’s Advice: Secrets to Better Buttermilk

When it comes to brunch, everyone’s Grandma seems to have a favorite buttermilk pancake recipe. Pancakes don’t require buttermilk, but for that special version, you may be wondering how to substitute the key ingredient with a dairy-free alternative. Grandma might have obtained her buttermilk fresh from the farm, as the low-fat byproduct of milk churned into butter. But today’s store-bought versions are really […]

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Note on Dairy-Free Chocolate

By Alisa Fleming Many people assume that chocolate contains dairy, but pure chocolate is in fact dairy-free. True dark and semi-sweet chocolates are made with a base of cocoa solids (cocoa powder), cocoa butter and sugar. Though cocoa butter sounds like a dairy ingredient, it is actually the fatty portion of the cacao bean, and […]

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Baking With No Milk or Eggs

By Alisa Fleming There is no need to forego favorite family recipes, even if following a free-from diet. With the right ingredient substitutions, those beloved holiday desserts will make the transition flawlessly. The most important thing to consider when making substitutions is the purpose of the original ingredient. Take buttermilk for example. It adds a […]

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Gluten-Free Pastry

With gluten-free anything, I think it’s important not to compare the gluten-free item with the wheat-flour counterpart. They truly are different things in every way. Pastry is no exception. The science of the dough is not the same, the handling and the end product are all a little different. So when setting out to make […]

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Working With Pastry

Pastry can be a tricky beast, so here are a couple of suggestions to make the roll-out go smoothly. 1. Heat is your enemy. Keep that in mind, and that it’s everywhere in the kitchen, especially on your hands. So once you have your pastry dough made, don’t handle it too much. – If you […]

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