Substitutions - the page where you figure out how to substitute your preferred ingredient
Here is a page for substitutions. I know we all do well with different sweeteners and many of you cannot have dairy. In the past I have just written in the post what I used but from now on assume that what I write in the ingredients list is what I used or what is a very easy sub. Anything else, I will direct you to this page to make like easier for us all. When you sub, you are testing my recipe in a different way, so I don't guarantee it will come out, so use your own judgement.
Just keep in mind these things - I don't use maple syrup. You are on your own there. Also, if you sub liquid sweetener for dry it may come out a whole other way... Or it may come out perfectly. Also, I wouldn't substitute more stevia than what I recommend... in some recipes, it just won't come out. BUT, I usually use as much stevia as possible, so I don't think that will be a problem. And sometimes I mention "to taste" because not all stevia powders are the same, or perhaps you are using liquid (I don't use it so I am not sure how to sub for that).
Please post on the recipe in the comments page when you substitute something and how it came out. Thanks!!
Milk - you may substitute full fat coconut milk mixed with a little water (if using over 1/4 cup, otherwise full fat is fine) or even almond milk
Cream- coconut milk, full fat.
Half and Half - full fat coconut milk is more of this consistency so it works well in ice cream recipes.
Butter - High Quality Coconut Oil
or High Quality Palm Oil
, organic preferred
SWEETENERS:
1 cup sugar
=
1 cup coconut palm sugar
- works well for almost any sugar sub use except coffee.
1 cup xylito
l - great for cold things like ice cream
1 + 1/3 cup Erythritol
- only good for baking, IMO. NOT for ice cream (yuck!)
1/2 cup agave nectar
1/3 cup honey
1 + 1/4 cup maple syrup
(plus add baking powder. I don't use this so... you are on your own here)
1/4 teaspoon Stevia
OTHER GF FLOURS: Don't do it. It won't turn out. That's a WHOLE other recipe!
Just keep in mind these things - I don't use maple syrup. You are on your own there. Also, if you sub liquid sweetener for dry it may come out a whole other way... Or it may come out perfectly. Also, I wouldn't substitute more stevia than what I recommend... in some recipes, it just won't come out. BUT, I usually use as much stevia as possible, so I don't think that will be a problem. And sometimes I mention "to taste" because not all stevia powders are the same, or perhaps you are using liquid (I don't use it so I am not sure how to sub for that).
Please post on the recipe in the comments page when you substitute something and how it came out. Thanks!!
Milk - you may substitute full fat coconut milk mixed with a little water (if using over 1/4 cup, otherwise full fat is fine) or even almond milk
Cream- coconut milk, full fat.
Half and Half - full fat coconut milk is more of this consistency so it works well in ice cream recipes.
Butter - High Quality Coconut Oil
or High Quality Palm Oil, organic preferredSWEETENERS:
1 cup sugar
=1 cup coconut palm sugar
- works well for almost any sugar sub use except coffee.1 cup xylito
l - great for cold things like ice cream1 + 1/3 cup Erythritol
- only good for baking, IMO. NOT for ice cream (yuck!)1/2 cup agave nectar
1/3 cup honey
1 + 1/4 cup maple syrup
(plus add baking powder. I don't use this so... you are on your own here)1/4 teaspoon Stevia
OTHER GF FLOURS: Don't do it. It won't turn out. That's a WHOLE other recipe!
