What if your doctor advises us to replace some ingredients of our diet?
Here you will find my way to substitute ingredients, a post permanently work in progress.
I like to find tasty gluten, dairy, eggs and cookies with organic whole ingredients because they respect nature and keep their natural and natural flavor unbroken.
The title of my recipes can make you think of classic cuisine but the techniques used are different from traditional ones. Very often I replace the part of water, milk or eggs with fresh fruit and vegetables shakes. My doughs are almost completely worked in a mixer or mixed with a spatula, so even those who are not familiar with cooking techniques will have no trouble preparing them.
At this post I will add links to my new articles about how to replace ingredients, how to modify dough, which techniques are best used, and in the footer of each page you’ll find all the examples in the “I cook them like that … ” and ” I use or replace it so … “. Even if you see some Italian scripts, remember that each page has the link to the English translation.
On the page “Index free” recipes, where to beside each recipe I indicate if they are lacking:
- gluten free
- dairy free
- eggs free
- sugar free.
Never use xanthan, I replace it with psyllium husks or whole psyllium seeds, chia seeds, flax seeds, simultaneously or alternately here’s how.
Avoid or reduce the milk, for people suffering from inflammation of food, it means avoiding all the animal milk (cow, goat, sheep, skimmed, predigested …) and related products such as yogurt, whey, cheese, butter , cream, ice cream. The recipes in this section will be prepared using vegetable milks, or propose two alternatives “without” and “with” dairy. On the “how to replace dairy” and “how to replace and or decrease fat” find ingredients.
Here are some recipes for self-produce dairy veg:
- butters veg
- coconut cheese with oregano
- milk of cereals
- milk and coconut cream
- milk and nuts cream
- milk and soy cream
Most of my recipes are gluten-free to implement them or do not use ready-mix flour aglutinate because often these are prepared with added ingredients not “noble” and shall contain too many starches.
They cook with organic grains, cereal gluten in grains that turn into flour, legumes, dried fruit oleaginous and flour well. Nature gives us a huge variety of tasty ingredients like corn because having provided for reference only wheat vary better to have a healthy diet.
I like to replace the liquid part of the recipes with fresh fruits and vegetables.
On the “how to replace the wheat” find ingredients that can help you move from one use to the other wheat flour, cereals, vegetables and fruit.
Each flour characterizes the recipe with its flavor, color and texture, but precisely due to their uniqueness flour gluten can not replace 1: 1 wheat flour, dedicated to the “density of flour” page will suggest some changes to they can be to use in the best way.
It is essential to learn more about each ingredient gluten-free:
I love eggs, but occasionally (happy hour, brunch …) I happened to prepare several dishes that require the use of eggs, I think it is fair to consider changes for those who do not like or can not consume this ingredient.
There are several ingredients that can be used as substitutes, I will list them and describe how to use the page: “how to replace the eggs.”
But not enough to know which ingredients in can be used to replace eggs is also important to understand how and when to use them, that’s why I decided to divide the topic in several posts, I’ll add links to each publication:
Always replace white sugar with other sweeteners: coconut sugar, fruit, dried fruit, jam without added sugar. Here i describe “how to replace sugar white”.