- Substitutes for Oil in Baking - I substitute pureed fruits or vegetables for part or all of the oil in my baking recipes. Examples: Applesauce, pumpkin or other squash, mashed bananas, etc.
- Substitutes for Eggs in Baking - I substitute 1 heaping Tbsp. of freshly ground soy flour (from soybeans) and 1 Tbsp. water for each egg in my baking recipes. I also read somewhere that you can use ground flax seed instead of the soy, but I haven't tried it. I also read that you can combine 1 tsp. unflavored gelatin with 3 Tbsp. cold water and 2 Tbsp. plus 1 tsp. boiling water. This mixture will substitute for 1 egg in a recipe. Another source says to substitute 1-1/2 to 2 Tbsp. pureed pumpkin or other squash for each egg in any recipe. I haven't tried that one either.
- Substitute for Buttermilk or Sour Cream in Baking - I mix 1 C. of Milk (can use powdered milk mixed with water) and 1 Tbsp. vinegar and let that sit 5 min.
- Meat Extenders or Substitutes - I use Cooked Quinoa, Cooked Brown Rice, re-hydrated plain TVP (textured vegetable protein) or Cooked Beans.
- Substitute for White Flour in Baking Recipes without Yeast - I substitute the same amount of freshly ground whole-grain flour for the white flour in baking recipes without yeast. Examples: White wheat, Brown Rice, Oat Groats (or Rolled oats ground in blender), Barley, Spelt, Kamut, etc.
- Substitute for White Flour in Baking Recipes with Yeast - I substitute freshly ground whole-grain flour for the white flour in baking recipes with yeast. I also add about 1 Tbsp. gluten flour for each cup of whole-grain flour used in the recipe. (I don't increase the flour called for in the recipe, I just add the gluten flour as part of the flour called for).
- Substitute for Milk in Baking Recipes - I use powdered Milk for almost all of my baking. For Instant Powdered Milk, mix 1/3 C. of powdered milk with 1 C. of water for 1 C. of milk. For Regular powdered milk, mix 1/4 C. of powdered milk with 1 C. of water for 1 C. of milk.
- Substitute for Cream or Half-And-Half - I use a double portion of powdered milk for each single portion of water as a substitute for cream or half-and-half.
- Substitute for White Flour as a Thickener for Soups, Sauces, Gravies, etc - I use freshly ground bean or whole-grain flour to thicken soups, sauces or gravies.
Saturday, November 29, 2008
Helpful Healthful Cooking Substitutions
Here are some healthful substitutions that I use in my cooking all the time.
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