Recipe Adaptations

Recipe Adaptations become a way of life for Gluten Free Vegan cooking.  Even though there are lots of Gluten Free Vegan recipes available, there is often one of two items that I want to substitute in the recipe.  But how do you know what is the best substitutions?  Most is by trial and error — but there are folks out that that have made it easier for us.Chef 50

Lindsay Nixon of Happy Herbivore wrote a post recently listing many of the substitutes anyone can use in recipes.

Here is some of the highlights of her article:

Ingredient Substitutions & Recipe Adaptations (And How to Make Any Recipe Allergen-Free)

  • Soy Sauce: For a gluten-free substitution, use wheat-free tamari. For a soy-free soy sauce, you can use coconut aminos (which are also gluten-free)
  • Gluten: Any time whole-wheat flour is called for, use a gluten-free all-purpose blend (premixed blend like Bob’s Red Mill GF Mix work well.)
  • Milk/Vegan Substitutes: You can find soy milk and almond milk pretty much everywhere now. Other options are rice milk and oat milk.
  • Cheese: The most popular brand, which is tapioca-based (and therefore soy-free and gluten-free), is Daiya. Trader Joe’s also sells this brand now under their label. Other vegan brands are Follow Your Heart and Teese.
  • Yogurt: Most supermarkets carry soy yogurt … for more variety: you can find rice, almond, and coconut-based yogurts too.
  • Ice Cream: You can also find soy, rice, coconut, and almond-based vegan ice creams.

Recipe Adaptation, Generally: When making a substitution, think about what that ingredient does and ask yourself if the proposed replacement is similar in taste, consistency, color, etc.

If you are interested in more article on the subject, check out the following:

  1. Using Substitutions in Your Recipes (this article list my personal favorites at the bottom of the post.)
  2. Gluten Free Baking: Gluten Replacers

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