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Post Info TOPIC: Various conversion/substituation recipes

Senior Mamma

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Posts: 155
Various conversion/substituation recipes

Note: None of these recipes are mine. I have found them on the net and I haven't tried them. I was quickly gathering some recipes for a mom that was desperate in trying to find something to feed her family. She has a child with Gluten, Soy and Dairy allergies.

I am sorry that I don't have the names of the orginal posters or their web sites notes, I do not mean any copyright infringements.......... I was just trying to pull together some recipes to help someone out and thought that others might need an emergency jump start on how to start their new way of life.


P.S. Maybe when I have more time, I can put them in categories.

Converting Butter to oil

1 tsp........3/4 tsp
1 Tbs...... 2 1/4 tsp
2 Tbs..... 1 1/2 Tbs
1/4 cup........3 Tbs
1/3 cup......... 1/4 cup
1/2 cup......... 1/4 cup + 2 Tbs
2/3 cup......... 1/2 cup
3/4 cup......... 1/2 cup + 1 Tbs
1 cup............ 3/4 cup

Coconut milk[
Substitute coconut milk for the milk or cream in your recipe. Coconut milk is wonderful in soups, creamy sauces, stir-fries, puddings, ice creams and smoothies. It is good for baking as well.

Soy-Free Margarine
1 cup soy-free shortening (Spectrum has a brand that (at this time) is 100% palm oil)
1/2 teaspoon salt
1/2 teaspoon safe artificial butter flavoring (add an extra 1/8 teaspoon for a stronger taste) (Read ingredients carefully and find a brand that is suitable for you/your child. Some contain real butter--so make sure you know what the ingredient names mean!)
3 drops yellow food coloring (optional)
1/8 teaspoon xanthan gum

Melt shortening in the microwave until it is just liquefied. This will take about one minute.
Pour the melted shortening into the blender, and add all ingredients. Whirl ingredients in the blender for a while, thoroughly blending together. The mixture will take on a frothy appearance.
Pour liquefied margarine into a margarine tub or other small container, and place it in the fridge. It will take a while for it to harden.

Substitute for Butter/Margarine
Substitute the butter/margarine with GF mayonnaise.
Mayo works well in corn bread and quick breads, cakes and brownies.

Substitute for Sour cream
3/4 cup sour milk (goat milk soured with 1 tsp vinegar or lemon juice)
1/3 cup butter or margarine (from the above recipes)

Blend until smooth.

Egg Replacer
1 1/2 tbsp. Oil
1 1/2 tbsp. Water
1 tsp. Baking powder

Mix together.

No-Fat Whipped Topping
1 Tbs unflavored gelatin
2 Tbs boiling water
1/2 cup nonfat dry milk powder (rice)
1/3 cup ice water
2 tablespoons lemon juice
3 tablespoons sugar
1 teaspoon vanilla

Dissolve gelatin in boiling water. In a thoroughly chilled small bowl, beat milk and ice water. Beat in lemon juice. Add sugar and vanilla and beat to soft peaks. Add gelatin mixture and beat. Yield: about 1 1/2 cups. Calories: 12 per tablespoon

Condensed Milk Substitute
1 cup Dari Free powder or equivalent in acceptable substitute
3 Tbsp margarine, melted
2/3 cup sugar
1/2 cup boiling water

1. In a blender, carefully combine ingredients and process until smooth and creamy.
2. Use caution so that hot liquid does not spatter and burn you.
3. Use to replace standard condensed milk in recipes.

Buttermilk Substitute
4 Tbs Dari Free powder or powdered milk sub (such a goat milk powder)
1 tsp apple cider vinegar
1 1/2 tsps of oil (olive oil)
1 tsp arrowroot starch (tapioca could substitute for this ingredient)
1 cup water

1. In a medium saucepan, combine ingredients.
2. Stirring constantly, heat in a saucepan until it reaches the consistency of buttermilk.
Yeild: 1 cup

1 cup of blanched nuts (nuts without their skins)
2 cups of water

sIt's so easy it's almost laughable. Blend in the blender to a very fine consistency, similar to a cheese sauce consistency but even though I watered it down some more, the nut residue is not nice in a drink. The taste is great and rich and it's excellent, like this, over cereal.

However, it's not nice to drink with all that 'sediment' in it. The original recipe called for a coffee filter to be used to drain the nut mixture through. You might find that a pillow case dedicated to being used as a filter would work better. You might try using cheese cloth to drain the nuts from the liquid. If you make a large batch, you might find that a collander over a large bowl with the pillow case draped over the collander will allow you to walk away from the draining process thereby freeing up your time.

*NOTE: If a recipe calls for milk, you can substitute an equal amount of water and then substitute in some nuts for part of the flour portion of the recipe. Put the nuts and water into either the blender or food processor, blend it up well and dump the whole lot into the recipe.

***For example, in your buckwheat waffle recipe, use 1 cup of nuts and 2 cups of water. Place *everything* from the pancake recipe into the food processor except the egg whites which will be whipped up and process it all together. Fold in the egg whites and bake the waffles.

Dairy Free Cocoa
4 cups nutmilk
6 (or to taste) tablespoons honey
1 tablespoon cocoa
1 tablespoon carob
4 shakes sea salt
a sprinkling of cinnamon

In a saucepot, whisk all ingredients together and warm over low heat.

by Marjan

1 1/3 cup whole, RAW blanched almonds or RAW blanched hazelnuts (filberts) or RAW macadamias
2 TBL clear honey
Yoghurt starter (ProGurt by GI ProHealth)

Step-by-step instructions for making nut yogurt:

1. Put all things you need on a tea towel on the kitchen table:
blender, a fine sieve, some tea towels, the nuts, honey, two tablespoons, whisk, water, yoghurt maker + yoghurt container. Get the probiotics out of the freezer only when you need them.
2. Put nuts into blender
3. Add enough cold water to get a total of 4 to 5 cups / =1 litre
4. Add 2 tablespoons of honey
5. Blend for 10 minutes (use a stopwatch)
6. Pour about 1 cup of the nut milk through the fine sieve
(The residue is very fine, moist flour. I always put it in a ziplok, flatten it and freeze it. I use it later on for pancakes, cookies, icecream, etc. You can squeeze out more liquid if you use a teacloth and twist it firmly.)

NOW take your probiotics out of the freezer

7. Add 1/8 tsp of ProGurt yoghurt starter to the milk, per 1 quart of yogurt.
8. Stir well with whisk, add the rest of the milk, with back of spoon press out all liquids
9. Stir well and place container in yoghurt maker
10. Ferment for 8 hours.
11. Place in the fridge overnight or at least for 5 hours (overnight is better)
12. Get a bowl, put the sieve on the bowl, put a cheesecloth in the sieve
13. Pour the yoghurt in the cheesecloth so that it can drip
14. Drip for about an hour, or longer if you'd like the yoghurt thicker
15. By pressing the dripped yoghurt further, you can make something that resembles cheese

The fermentation process takes place at about 105 Fahrenheit.

As you see, I do NOT cook or heat the milk. After blending, the milk should be lukewarm, not warmer than 105F. If you heat more, the milk will separate and the fermentation will not take place.

Try to find RAW nuts that have been through minimal processing. Deep frying them may be very tasty, but it will negatively affect the outcome and it is also a bit unhealthy.

The sieve is such, that if you pour orange juice through it, there's no pulp in your glass.

This nut yoghurt is a nice and safe alternative when you cannot tolerate goat's or cow's yoghurt (yet). Go for it!

Gluten Free Dairy Free Muffin Mix
Make your own mix for easy and quick gluten free , dairy free muffins or cake. Store in an airtight container.
1 1/4 cups rice flour 1 cup rice flour
1/2 cup tapioca flour 1 tsp baking soda
4 tsps baking powder 1 tsp salt
1 tsp xanthan gum 1/3 cup sugar or 1/8 tsp-1/4 tsp stevia powder

1. Mix all ingredients together and store in an airtight container for future use.
2. Muffins - to 1 cup of mix, beat together:.
3. 2 eggs.
4. 1/2 teaspoons vanilla extract.
5. 2 tablespoons vegetable oil.
6. 1/3 cup of any non dairy liquid ( soy milk, water, fruit juice etc. ).
7. Pour into flour mixture and beat until smooth.
8. 1/2 cup currents, raisins, nuts, dates or berries etc. can be folded in at this point.
9. Spoon into greased or paper lined muffin tins.
10. Bake 375 F oven for 12 - 15 minute.
11. Makes 6 muffins.
12. Cake - Mix as for muffins but add more sweetening ( sugar , stevia , honey etc. )
13. Eg. If you are making an orange cake use orange juice for the liquid and some orange zest.
14. Spoon dough into greased 8" round cake pan.
15. bake in preheated 350 F oven for 20 - 25 minute.
16. Makes one 8 " round cake.

Gluten-Free Waffles
2 cups gluten-free flour 1/2 tsp salt
3 tsps baking powder 2 tsps xanthan gum
1 1/2 cups Rice milk, plus some 2 eggs
3 Tbls oil

1. Combine the dry ingredients.
2. Mix together the 1 1/2 cups milk and eggs; stir in the butter.
3. Stir the wet ingredients into the dry ingredients.
4. Add additional milk until you get a batter a little thicker than pancake batter.
5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
6. (Mine whistles.) Serve immediately.
7. Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
8. . Use 2 cups for waffles.

Gluten-Free Rolls
4 Tbls. shortening 3 Tbls. honey
2 eggs 1 packet yeast (about 1 T)
1 cup sour cream *use sub. above* 1/2 cup potato starch
1 cup cornstarch 1/2 tsp baking soda
1 Tbls. baking powder 2 tsps xanthan gum
3/4 tsp salt 3/4 tsp vinegar
YIELD 7-9 rolls

1. Preheat oven to 350 degrees F.
2. Combine all ingredients.
3. Mix well to remove all lumps.
4. The dough will be quite wet.
5. Wet hands to handle dough.
6. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball.
7. Drop into greased baking tin.
8. (I use muffin or popover tins.).
9. Repeat until all dough is used.
10. Bake 18-20 minutes, until toothpick inserted in middle tests clean.
11. (Maybe it's my oven, but mine bake in 14 minutes.).

Karina's Apple Cake
5 apples, peeled, cored 1 lemon, halved
4 large eggs 3/4 cup brown sugar
1 tsp vanilla 3 Tbsp. vegetable oil or light olive oil
1/3 cup applesauce or GF/CF mayo 1/2 tsp McCormick Apple Pie Spice
1 1/2 cups almond flour 1/2 cup corn flour (or rice flour)
1 tsp guar gum or xanthan gum 1 tsp baking powder
1 tsp baking soda 1/4 tsp salt

Preheat oven to 325 degrees F. Line a 9-inch springform pan with greased parchment paper.
Chop the apples and toss them into a bowl of cold water with the juice from half a lemon.
Separate the eggs; set the egg whites aside; and beat the yolks with the brown sugar till smooth. Add the vanilla and one good squeeze of lemon juice. Beat in the vegetable oil and applesauce.
Whisk together the dry ingredients in a bowl. Slowly add them into the wet brown sugar mixture.
Whip the egg whites in a blender till frothy and light. Slowly fold them into the batter. Drain the apples well.
Pour half of the batter into the prepared pan. Add the apples into the batter. Pour the remaining batter on top of the apples; shake the pan a bit to distribute.

Bake the cake in preheated oven. Loosely cover with foil half way through baking, if necessary, to keep the top from over-browning. The cake should be done in about 55 to 60 minutes. Cool on a rack before loosening the cake gently from the sides of the pan with a thin spatula. Release the clasp and remove the pan ring. Allow the cake to cool completely on a wire rack. Wrap slices in foil, bag, and freeze for handy coffee treats! Servings: 8 - 9.

Ice Cream Dairy Free BrainTalk
The recipes below for non-dairy ice cream can be made with other non-dairy alternative milks if you cannot or do not want to use coconut milk.

Ice creams made using rice milk and nut milks tend to be thinner, and more icy - less creamy - so an added thickener will improve texture.

Pureed banana, mashed or pureed fruits help. Perhaps a couple of spoons of tapioca whipped into the liquid.

You could experiment with adding a spoon or two of peanut butter or almond butter to help thicken the mixture.

Strawberry Ice Cream BrainTalk
1 lb./pint strawberries, frozen or fresh (washed, stemmed, frozen)
1/2 cup extra fine sugar (or more, to taste)
1 15-oz. can coconut milk, chilled, shaken
1 tablespoon lemon juice

Slightly thaw strawberries to separate. In a food processor or blender combine the coconut milk, sugar, lemon juice, and semi-frozen berries. Blend until smooth and freeze in ice cream maker until firm.
Serves 4. *NOTE: I cut back on the sugar, though, in these recipes - so you may want to add a bit more (can be up to 1 cup total) or add in some stevia for that extra sweetness.

Chocolate Ice Cream[/] BrainTalk
2 cups chocolate Almond Breeze (or other GF/CF chocolate drink)
3/4 cup extra fine sugar
1/2-2/3 cup non-dairy cream or coconut cream
2 tablespoons good cocoa powder
1/2 teaspoon decaf instant coffee
1/2 teaspoon vanilla
1-2 oz. Egg Beaters (optional)
1/8 teaspoon xanthan gum (optional)

Blend all of the ingredients in a blender till smooth and frothy, and chill according to manufacturer's instructions. Serves 4. *NOTE: I cut back on the sugar, though, in these recipes - so you may want to add a bit more (can be up to 1 cup total) or add in some stevia for that extra sweetness.

Banana Ice CreamBrainTalk
1 15-oz. can coconut milk, chilled, shaken
2 bananas, peeled, sliced
1/2 cup extra fine sugar (or more, to taste)
1 teaspoon vanilla

Combine all ingredients in a blender or processor till smooth. Freeze according to manufacturer's instructions. Serves 4.

Chocolate chips make a nice addition to the banana and the chocolate recipes. Enjoy! Recipes by Karri Ann 1999.
*NOTE: I cut back on the sugar, though, in these recipes - so you may want to add a bit more (can be up to 1 cup total) or add in some stevia for that extra sweetness.

Pineapple-Coconut Bread Pudding
4 gluten-free bread slices, lightly toasted just to dry them out
1 cup diced pineapple, drained, pressed dry with a paper towel
2 14-oz. cans coconut milk, stirred
3 eggs, or Egg Beaters substitute
1/2 cup brown sugar or honey
1/8 tsp salt
2 tsp vanilla extract
1/8 tsp nutmeg

Lightly oil a 2-quart glass baking dish. Tear the GF bread slices and press them into the bottom and sides of the dish. Scatter the pineapple bits on the torn GF bread.

In a mixing bowl or blender, combine the coconut milk, eggs, brown sugar, salt, vanilla and nutmeg, and beat for two minutes until light and frothy. Pour the custard mixture over the pineapple and GF bread, and press with a flat spoon to allow the liquid to thoroughly soak the bread. Cover, set aside and let it stand for one hour. Preheat the oven to 325 degrees F. Bake in the center of a 325 degree oven for 30 minutes. Check the pudding to see if it is browning too much, if it is, loosely cover with foil. Bake for 25 to 30 minutes longer, until the pudding is set. Allow it to rest for a few minutes before serving. Serve slightly warm, or chilled, as you prefer. Servings: 6-7 Recipe by Karri Ann. 2001.

Coconut Rice Pudding
1 15-oz. can coconut milk, stirred
2 cups cooked rice: short-grained arborio rice is excellent for pudding
1/2 cup brown sugar or honey
2 tsp vanilla extract
sprinkle of nutmeg

Heat the coconut milk in a heavy saucepot over medium heat, until it begins to simmer. Add the sweetener and whisk until dissolved. Add the cooked rice and heat through. Simmer until it thickens but don't allow it to become too dry - the rice will continue to absorb the milk as it cools. Remove from heat and stir in the vanilla. Divide the pudding into serving cups. Sprinkle with nutmeg. Serve warm or chilled. Servings: 6
Recipe adapted by Karri Ann 2005.

Thick , Rich Gluten-Free, Dairy-Free Roux/White Sauce
2 Tbls. non-hydrogenated margarine (Spectrum spread or just increase the oil by 1 1/2 Tbls)
1-2Tbls olive oil
2 Tbls extra-fine rice flour (see note)
2 Tbls garbanzo flour (chickpea, gram)
1 tsp potato starch
1 1/4 cups gluten-free chicken stock
1 1/4 cups rice milk
1 tsp worcestershire sauce
1/2 tsp dried basil (optional)
1/2 tsp dried oregano (optional)
1/4 tsp garlic powder (optional)
1/4 tsp onion powder (optional)
1/4 tsp dried dill (optional)

15 minutes 5 mins prep

1. Note: The rice flour you usually find is rather gritty (Arrowhead Mills, etc), so it is best to get your rice flour at an Asian market, where you can find powdered rice flour--it has the same feel as cornstarch.
2. In a small bowl, mix flours and potato starch with a fork until mixed together.
3. In a heavy-bottomed saucepan, melt margarine with oil over medium heat.
4. Whisk flour mixture into oil/butter mixture until it forms a paste.
5. Whisk in chicken stock and rice milk.
6. Add spices and Worcestershire.
7. Bring to a boil, stirring occasionally, until thick.
8. If too thick, add more rice milk.
9. If too thin, mix 1 tsp of (the garbanzo flour thickens better, but has a stronger taste) more flour with 1 T of cold water, and then stir into the sauce.
10. Repeat if necessary.

Gluten Free Quick Bread (egg and Dairy Free, Too)
1 cup white rice flour 2 cups corn meal
1 cup brown rice flour 1 Tbls. baking powder
1 tsp salt 1/4 cup honey
2 Tbls applesauce 2 1/2 cups water

1. Preheat oven to 350F
2. Grease a 9x5" loaf pan.
3. Mix flours, baking powder and salt in large bowl.
4. Add honey, applesauce and water. Mix well.
5. It should be like a cake batter - add a little water if it's dry.
6. Pour batter into the prepared pan, and bake for 1 hour or until lightly browned. Allow to cool in pan for a minute or two, then remove to cool completely on a wire rack.

Polenta Pizza Crust (Gluten-Free, Yeast-Free)
oil, to coat baking sheet or pizza pan
2 cups polenta (coarse cornmeal)
1 cup cold water
1 cup boiling water
2 eggs
1 cup mozzarella cheese, grated

Preheat oven to 450 degrees F. Lightly oil a large baking sheet. In a large bowl, mix polenta with the cold water. Add the boiling water in a slow stream, blending with a whisk. Add the eggs and mozzarella and mix well. Press mixture evenly onto greased baking sheet or pizza pan. Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.

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