Today I thought I would share some of the substitutions we use for the foods that we should be avoiding. I will also share the flour blend that I currently make up.
|Food to Avoid||Substitute|
|Dairy/Soy||Almond milk, Coconut milk/cream, Rice milk
Whole egg mayonnaise (use this as a basis for a creamy sauce)
|Butter||Nuttelex Lite (any of the Nuttelex range is fine)|
|Gluten flours||Usually a combination in most recipes:White/brown rice flour, Corn flour (starch) & Tapioca Flour or sometimes coconut flour (always use about 1/3 amount of coconut flour to whatever flour subbing for)
Yellow maize flour (good for coating rissoles or chicken)
|Bread containing gluten (husband)||Thin corn cakes or thin rice cakes|
|Bread containing soy flour (son)||Some Coles brand baked in store breads and rolls, Wattle Valley soft wraps|
|Sausages (contain wheat & preservative & often soy)||Failsafe Sausages (a number of Australian butchers now make these) http://fedup.com.au/images/stories/Failsafesausages.pdf|
My flour blend:
2 ¾ cups (459g) brown rice flour
1 ¼ cups (187g) corn flour
¾ cup (97g) tapioca flour (buy a brand that is supposed to be preservative free)
I put all the ingredients into the storage container, put the lid on it and shake it up to mix up the flour blend.
I have just discovered that corn flour, tapioca flour has hidden preservatives, so am currently investigating grinding my own flours. Stay tuned to hear more about this.