[title-subtitle-heading subtitle=”Pantry essentials explained”]Top Baking Food Substitutes[/title-subtitle-heading]
Going gluten-free, dairy-free, sugar-free, paleo, wheat free or trying to increase the protein content of your baked goods? The health market is saturated with a huge range of ‘allergy free’ flours, different sugar alternatives and protein powders, so how do we know which are the best replacements? Below are my favourite food substitutes and the best way to incorporate them into your favourite recipes.
Coconut flour is rising in popularity and is an essential for gluten free and Paleo baking. The flour has a very pleasant subtle coconut taste but is very dry in texture. When using coconut flour make sure to add more moisture into the recipe (more oil, butter, liquid). This way you can enjoy the new recipe without drying out your favourite cake or cookie.
Buckwheat is a gluten-free and GM-free type of seed that’s high in fibre, and a versatile addition to the pantry. Often used as an alternative to wheat and oats, raw or cooked buckwheat porridge is a healthy way to start the day. You can use buckwheat flour in all of your cooking (it makes delicious pancakes together with almond meal, egg and natural sweetener of your choice), or you can use the whole seed as an alternative to rice with your main meals.
When wanting to boost the protein content of your cakes, breads or biscuits pea protein is great flour alternative. It is not my first pick as a drinking protein but its consistency is perfect for baking. The pea protein binds really well as a flour and can be swapped cup for cup in a recipe. Fantastic base for a great pancake as well.
I could write an entire article on the benefits of coconut oil but to start with it is an essential for any health foodies kitchen. Coconut oil has a high burning point so is a great oil to cook your eggs, or dinner in. It has great anti-viral, anti-oxidant and anti-bacterial properties. Replace any butter or other oil with coconut oil in your next recipe. Coconut oil is heat sensitive. In summer it will melt into liquid oil and it colder temperatures it will solidify. To melt your coconut oil place the jar under boiling water for a few seconds and it will be the perfect addition to your recipe.
Rice Malt Syrup
For all you sugar free advocates out there rice malt syrup is the core ingredient to any sweetness in your life. Endorsed by Sarah Wilson this syrup is virtually fructose free and is fairly slow releasing. The syrup itself has a honey like texture but the taste is not as sweet. Rice malt is a great addition to any bliss ball, cookie or cupcake and for a health food is extremely affordable.
Play around with these fantastic ingredients