Gluten Free Baking Substitutions

You’re ready to bake up a batch of cookies. You reach into your cupboard and find out that you don’t have enough gluten free flour! Maybe you want something chocolate and the recipe calls for unsweetened baking chocolate which you don’t have!

And how about buttermilk? Who keeps that in the refrigerator all the time! Listed below are some gluten free baking substitutions you can use instead of making an emergency trip to the store.

Gluten Free Baking Substitutions you can use

 Flour: If it is a Gluten Free recipe and you don’t have enough flour blend, just make up the difference with any gluten free flour you have on hand. Cornstarch works wonders this way. It will not detract from your recipe at all. In fact, where cookies, quick breads or biscuits are concerned, you are better off substituting cornstarch for some of the gluten free flour used in the recipe.

It lightens it up and makes a softer dough. And the best thing about it! It’s cheap! Make sure you stock up on cornstarch when it goes on sale. I have found it for 99 cents, usually around the holidays when people do a lot of baking. So be sure to stock up. It’s very shelf stable.

 Baking powder: For every teaspoon of baking powder called for, mix up 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

 Buttermilk: Don’t despair! Buttermilk substitutions are easy! For every cup of buttermilk place 1 tablespoon of either vinegar or lemon juice into a one cup measure. Fill to the cup line with regular milk or soy milk ( yes – it works with soy milk).

Another thing I have done is use plain yogurt that I have thinned down with milk or soy milk to the constituency of buttermilk. Yogurt has the “tang” of buttermilk but by its self is too thick. You could also stock Buttermilk Powder which can be reconstituted with water and will also keep on the shelf for quite a while.

 Unsweetened Chocolate Squares: For every square called for in the recipe, mix together 3 tablespoons of cocoa and 1 tablespoon of oil or melted shortening. I actually prefer to use cocoa. I think the flavor is better and again it has a good shelf life.

Cocoa has no additives to it, so you don’t have to wonder if it has any hidden gluten in it. If you substitute cocoa for chocolate squares, add it to the dry ingredients and the oil to the wet ingredients in your recipe.

 Honey: You can use any liquid sweetener in place of the honey. Corn syrup, pancake syrup, maple syrup, or rice syrup. You can also use a new liquid sweetener called AGAVE. It is a blend of agave juice that has been cooked down to a syrup. It is very sweet!

You would need to reduce the amount used by 1/4 to 1/3 less than what is called for. You can also use just regular sugar. Place 3/4 cup of sugar in a bowl and mix in 1/4 cup of liquid that will enhance the flavor of your recipe (you could use water, orange juice, apple juice, pineapple juice).

 Granulated Sugar: Use 3/4 cup of honey or syrup in place of the sugar. This will make a wetter batter, so you may need to add a little gluten free flour and see what the consistency looks like. Just sprinkle in the gluten free flour and mix until it looks right to you.

 Sour Cream: I have used yogurt in place of sour cream many times. Even the flavored ones will work as long as the recipe you are using will be enhanced with the flavor (don’t use “fruity” yogurt for cheese biscuits for example).

 Yogurt: This is the flip side for yogurt. I have added sour cream instead of yogurt if I am out. Either one can be substituted for the other.

 Milk: You may replace the milk called for with soy milk, canned evaporated milk that is thinned down (half canned milk-half water), soy milk creamer (as long as it is gluten free) or canned coconut milk.

Coconut milk has a very nice flavor. It is also shelf stable. For all canned milks, no matter what kind they are, shake the can to get everything to blend back together in case it has separated.

 Fruits: Any berry can be substituted with any other berry. You can use strawberries, blueberries, blackberries, raspberries and any other berry to replace the one called for in the recipe. Buy what’s on sale and replace! Peaches, nectarines, plums and ripe pears can be used interchangeably.

Apples and hard pears can be substituted for each other. Buy on sale!!! Dried fruit can be used as long as you reconstitute (or plump up)the fruit with warm water. Per cup of fruit use 1/2 cup of dried fruit along with 1 cup of warm water. Allow to sit until the fruit has absorbed the water. Measure and you’re ready to go.

Print this out and place it on the backside of your kitchen cupboard. Makes it handy to look at later.

Kathy

Ps…If you have your own special substitutions that have worked for you please let me know. 

Let’s help each other out as we cook and enjoy living the gluten free – wheat free lifestyle!