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Substitutions


Eggs
Soy
Corn
Sugar

Eggs

Gluten-free baked goods prepared without eggs, tend to be denser and chewier.  If the outside of the baked good is getting crispy before the inside is baked through, it may be necessary to turn down the oven 25 F or more and bake for a longer time.  Setting a piece of foil over the top can help with this as well.

Here are some ideas that we found to work well for baking:

Ener-G Egg Replacer:

Use 1/2 Tbsp Egg Replacer mixed with 1/4 cup warm water to replace each egg.  This worked extremely well in all the Cookie and Bar recipes!  It worked okay in quickbreads, muffins, pancakes, and cakes.  It did not work well in my yeast breads.  

Baking Powder, Oil and Water:

Jay from Miss Robens recommends adding 1 tsp baking powder + 1 Tbsp Oil + 1 Tbsp Water to replace each egg in some recipes.  This worked very well in all my quickbreads, muffins, and pancakes!  It did not work well in my cookie or cake recipes.  I did not try it in yeast breads.  Note:  It is important to get baking powder recipes into the oven quickly once they are mixed to get the most rise.

Other Recipes:

-Bob's Red Mill Wonderful Homemade Bread Mix works very well with Ener-G Egg Replacer.  We buy this at our local Smith's/Kroger grocery store, but you can also get it on-line at www.bobsredmill.com

Here are a couple prepared gfcf foods that do not contain eggs:

-Glutano Crackers, Biscuits, and Pretzels do not contain eggs

-Lifestream Gluten-free Waffles do not contain eggs

-Tinkiyada Brown Rice Pasta does not contain eggs

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Soy

Soy is found in soy sauce, margarine, most shortenings, casein-free cheese substitutes, and many gfcf baked snacks and baking mixes.

-For baking, use Spectrum Organic Palm Oil Shortening or high quality Coconut Oil in place of margarine and regular shortening.  

-www.allergygrocer.com sells gfcf soy-free and corn-free chocolate chips by enjoylife foods.

-For flavoring, ghee or light olive oil may be used in place of butter or margarine. 

-Ginger adds nice flavor to oriental dishes when soy sauce cannot be used.

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Corn

Most manufactured products contain corn, cornstarch, or corn syrup.

-Arrowroot Starch is a good replacement for cornstarch in homemade gfcf flour mixes, general baking, and for thickening sauces.

-Brown Rice Syrup is a good substitute for corn syrup in recipes.  

-Featherlight brand baking powder is corn-free.  You can make corn-free baking powder by combining 2 Tbsp Cream of Tartar, 1 Tbsp Baking Soda, and 1 Tbsp Arrowroot Starch.

-www.allergygrocer.com sells gfcf soy-free and corn-free chocolate chips by enjoylife foods.

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Sugar

Selecting the most appropriate sugar substitute depends upon the reason for avoiding sugar.  People restrict sugar to limit yeast overgrowths, control diabetes, manage weight, reduce cavities, and for many other reasons.  

-I have had success using Xylitol as a substitute for sugar in baking.  It substitutes 1 to 1 for white or brown sugar in most recipes.  Xylitol is not digestible by yeast, it has a low glycemic value, it does not promote cavities, it is low in calories and looks and tastes a lot like sugar.  It will not work for hard candies such as lollipops.   And it will not work for yeast breads since it will not feed the yeast to make the bread rise.

-Honey is a cost effective natural sweetener which is often preferred by those who want to use less refined sugars.  Honey is twice as sweet as white sugar and so only half the amount is need in recipes.  Maple syrup and maple syrup sugar are also popular natural sugars.

-The sweetener isle at the Health Food Store has a variety of options.  FruitSweet and FruitSource are two brands of liquid fruit juice concentrates that work well for baking.  Only 1/3 the amount of sugar called for in the recipe is needed.

-Fresh Fruit, Fruit juice, frozen fruit juice concentrates (such as pineapple juice) and fruit purees (such as applesauce) may be useful for sweetening some baked goods.

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