Basic Allergy Friendly Substitutions

These are the main substitutions I use for my allergy-friendly recipes!

4 T. butter = 3 T. oil
4 T. butter = 2 T. pureed beans + 1 1/2 T. oil

1 T. oil = 3 T. ground flax

1 egg = 1 T. ground flax in 3 T. boiling water (let sit 5-10 min)

1/4 t. vanilla extract = 1 T. vanilla sugar

1 t. baking powder =  1/4 t. baking soda + 1/2 t. cream of tartar

1 c. Cookie flour = 1/3 c. oat flour
                               1/3 c. brown rice flour
                               1/3 c. white rice flour

1 c. Bread flour = 4 T + 2 t.white rice flour
                             1/3 c. brown rice flour
                             2 T + 2 t. potato flake flour
                             2 T. + 2 t. tapioca starch
                             2 t. ground flax

Cook on parchment paper instead of spraying pan.

Powdered Sugar = 1 cup sugar  and  1 T tapioca starch (optional).  Place in blender or food
                              processor.  Blend for a minute or so.