Replace Soy Sauce
Try Coconut Aminos! This delectably delicious soy-free sauce, containing 17 amino acids, is dark, rich, and salty. I am amazed at its resemblance to soy sauce. It is made simply from raw coconut tree sap and sun-dried sea salt, naturally aged of course.
Use it in salad dressings, marinades, and as a seasoning for toasted nuts and seeds. Coconut Aminos have a salty flavor with a slightly, just barely, sweet aftertaste. They are great used as a dipping sauce for Nori Rolls!
The company that produces Coconut Aminos is called Coconut Secret. They also have a number of other coconut-based products including coconut vinegar, coconut nectar, coconut crystals, and coconut flour.
Replace Eggs
Flaxseed can be used as an egg substitution.
Mix one tablespoon ground flaxseed with two tablespoons warm water for each egg.
Blend and let it sit for one minute. Add one half teaspoon flaxseed oil to this mixture plus ½ teaspoon baking soda. Beat into recipe as you would an egg.
Replace Milk
Coconut, Rice, and Hemp milk is an excellent substitute for cow and soy milk
Works well in Pumpkin Pie!
Replace Xanthan Gum
Guar Gum can substituted for Xanthan Gum
Or vice-versa. Guar gum is the best choice. Xanthan Gum is made from a type of mold.
Replace Spices
Beware of commercial spices because many contain wheat flour or gluten derivatives!
BETTER CHOICE: Make your own and use natural spices.
Replace Gravies and Sauces
Try using Rice flour, sorghum, potato starch or cornstarch.
Use product boxes for proportions of liquid to thickener and cooking instructions.
Replace Pudding and Pie Fillings
Cornstarch, potato starch, tapioca, and/or arrow root are the easiest choices.
Other Tips
Save dried out gluten-free breads and rolls. Store in freezer to use later in stuffing’s or bread puddings.
For extra rise in mixtures use club soda.
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