Substitutions for Allergies

One of the most important skills I have learned when cooking for my son is the how to substitute ingredients! It really is priceless. So many recipes that are commonly used can be altered ever so slightly to make them milk-free and egg-free. I have used these substitutions for anything from family recipes to Betty Crocker ones. Allergy cooking can be a lot of trial and error, so don't give up. One good recipe that you can rely on is worth its weight in gold!

Milk Substitutions: Milk really is the easiest ingredient to substitute for. Soy milk and soy margarine can be used in place of standard ingredients.

* 1 cup soy milk can be substituted for 1 cup cow's milk. Try to be aware of whether or not vanilla flavored soy milk will effect the taste of your recipe-- like in mashed potatoes for example.

* 1 stick soy margarine (Earth Balance Buttery sticks or Nucoa Margarine are both great options) can be substituted for 1 stick of butter or traditional margarine.

* 1 cup of soy milk + 1 TBSP lemon juice (let stand for 10 minutes to curdle) can be substituted for 1 cup of buttermilk.

*  1 cup of soy milk + 1 TBSP apple cider vinegar (let stand for 10 minutes to curdle) can be substituted for 1 cup of buttermilk.


Egg Substitutions: Eggs can be a little more tricky. There are three purposes for eggs in recipes. Eggs are used for: 1) binding; 2) adding moisture; 3) and helping the recipe rise. The hardest one to substitute for is the binding quality of eggs. The easiest is the moisture. Again trial and error will be your guide. :)

* 1/4 cup of unsweetened applesauce can be substituted for 1 egg in a recipe. This works well in cookies, quick breads, and yeast breads where eggs are used for moisture.

* 1 TBSP milled flax seed boiled in 1/4 cup of water until slimy like an egg can be substituted for 1 egg when binding is necessary.

* 2 TBSP water + 2 tsp baking powder can be substituted for 1 egg in recipes that use the eggs for rising.


I personally like the applesauce option the best and have found it to be the most effective. Again, if you are trying to modify a traditional recipe trial and error is crucial and is worth the effort. If you want to use fail safe recipes, stayed tuned for more recipes of mine, or check out "The Food Allergy Mama's" website. She has put together a great collection of recipes!

Refrigerator Bran Muffins

This is a recipe that I adapted from Majorie Hinckley's bran muffin recipe found in her book Small and Simple Things. I substituted 1/4 cup of unsweetened applesauce for each of the the eggs. Instead of using buttermilk, I made a buttermilk substitute with soy milk and lemon juice. These muffins turn out great and I am so suprised by how much my family enjoys bran muffins!


 

[Source: myrecipes.com]

2 cups boiling water
6 cups Kellogg's All Bran Cereal
1 cup shortening
1 1/2 Cups sugar
1 cup unsweetened applesauce
1 quart soy milk mixed with ¼ cup Lemon juice
5 cups flour
5 tsp. baking soda
1 tsp. salt

Put the cereal in a large bowl and pour the 2 c. of boiling water over it. Stir until water is absorbed. Add 1 c. shortening and mix well. Add remaining ingredients and mix. Spoon the batter into lined muffin tins. Fill each muffin cup about 2/3 full. Bake at 400 degrees for 10-15 minutes, or until a toothpick comes out clean.

This makes a lot of muffins (somewhere around 75-100). The batter is able to be stored in the refrigerator in an airtight container for up to two weeks if you are unable to use all the batter at once.