hungry for living a little bit o' this and a lotta bit o' that

the sixth (and FINAL) installment of the series – some more ‘tweaks‘ for your cooking reference

THIS FOR THAT

Flours – this post is going to be quite a bit longer than the other ones, there are different methods to cover – who knew not all flours are created equal?!

All-Purpose Blend:
use in place of white or wheat flour
1/2 c. rice flour
1/4 c. tapioca starch/flour
1/4 c. corn or potato starch

High-Protein Blend:
use for things requiring more elasticity, like wraps and pie crusts
1 1/4 c. bean, chickpea or soy flour
1 c. arrowroot, corn or potato starch
1 c. tapioca starch/flour
1 c. white or brown rice flour

High-Fiber Blend:
use for things like breads, pancakes, snack bars, and cookies containing chocolate, warm spices, and fruits
1 c. brown rice or sorghum flour
1/2 c. teff flour
1/2 c. millet flour
2/3 c. tapioca starch/flour
1/3 c. corn or potato starch

Self-Rising Blend:
use for muffins, scones, cakes, cupcakes, or anything that uses baking powder
1 1/4 c. white sorghum flour
1 1/4 c. white rice flour
1/2 c. tapioca starch/flour
2 t. xanthan or guar gum
4 t. baking powder
1/2 t. salt

~*Xanthan or Guar Gum*~
this recreates the ‘gluten’ for elasticity in your dough
add 1/2 t. per c. of flour blend for cakes, cookies, snack bars, muffins, quick breads
add 1t. per c. of flour blend for yeast bread and pizza dough

it’s THAT EASY!

I really hope this series will assist in adapting tasty bits of goodness for the allergy/intolerant/vegan or ‘just looking to try new things’ people in your lives!

the fifth installment (one more to go after this) of the series – some more ‘tweaks‘ for your cooking reference

THIS FOR THAT

Eggs – this one surprisingly falls under the meat family because of its protein content. they are laid by females of many different species, but by a wide margin the egg most often humanly consumed is the chicken egg. so, when a recipe calls for it, what else can be used?

replace 1 large egg with one of the following:

flax egg: 1 T. flax meal chia seed or salba seed + 3 T. hot water (let stand until thickens)
egg-replacer: Ener-G Egg Replacer (follow directions on box)
fruitsauce: 4 T. unsweetened applesauce (or another fruit puree) + 1 t. baking powder
tofu: 4 T. pureed silken tofu + 1 t. baking powder

it’s THAT EASY!

the fourth installment of the series – some more ‘tweaks‘ for your cooking reference

THIS FOR THAT

Butter – another one in the dairy family, its made by churning fresh or fermented cream or milk. so, when a recipe calls for it, what else can be used?

replace butter (1 stick = 8 T. = 1/2 c. = 4 oz.) with one of the following:

8 T. unsalted margarine
8 T. Earth Balance Buttery Spread
8 T. Spectrum Organic Shortening
8 T. vegetable or olive oil
6 T. unsweetened applesauce + 2 T. fat of choice

try out these substitutes when you are cooking allergry-free-friendly, looking for a different touch, or being conscious of your health

it’s THAT EASY!

the third installment of the series – some more ‘tweaks‘ for your cooking reference

THIS FOR THAT

Yogurt – in the dairy family, its actually produced by a bacterial fermentation of milk. soooo, when a recipe calls for it, what else can be used?

replace 1 cup of yogurt with one of the following:

1 c. soy yogurt
1 c. coconut yogurt
1 c. unsweetened applesauce
1 c. fruit puree
1 c. soy sour cream

it’s THAT EASY!

the second installment of the series – some more ‘tweaks‘ for your cooking reference

THIS FOR THAT

Buttermilk – a cousin of milk, its actually the liquid left behind after churning butter out of cream. so, when a recipe calls for it, what else can be used?

replace 1 cup of buttermilk with one of the following:

1 c. soy milk + 1 T. lemon juice or 1 T. cider vinegar (let stand until thickens)
1 c. coconut milk
7/8 c. fruit juice
7/8 c. water
7/8 c. rice milk

it’s THAT EASY!

i mention my recipe ‘tweaking’ quite often when i post the creations i have come up with… if you have you ever wondered where i get my ‘tweaks’ from, here’s the first installment of a sweet little series i am putting together for your cooking reference

THIS FOR THAT

Milk – i love it, but it hates me… not a nice relationship huh? so when a recipe calls for it, what else can be used?

replace 1 cup of cow’s milk with one of the following:

1 c. soy milk (plain)
1 c. rice milk
1 c. fruit juice
1 c. water
1 c. coconut milk
1 c. goat’s milk
1 c. hemp milk

it’s THAT EASY!