the answers to all your Gluten-Free substitution questions!
If you've ever glanced over a tasty-sounding gluten free recipe, only to feel defeated by all the things you or a loved one can't have in the ingredients list, How to Substitute Eggs, Gluten Free Flours, Gums, and Dairy in Gluten Free Baking, 2nd Edition, is for you!
Easy to reference guide on what substitutes work the best in all your gluten free baking!
Being gluten free is one thing, but then what if you can't have eggs or dairy or your stomach does flip flops with xanthan gum? So many delicious recipes out there use all or most of the above in the ingredients list, but this expanded and revised 2nd edition offers tried and true alternatives for each essential component of gluten free baking.
As a special bonus, I'll give you my 15 Mouthwatering Gluten Free (and dairy-free) Rolls recipe book for FREE!
FEATURED ON
wondering what's all included? Here's a sample...
Gluten Free Flours
Included is an UPDATED flour chart that breaks down which flours are even swaps and which aren't. (There's even a pdf version so it's easy to print and keep handy!)
Eggs
This is a big topic - there is a comprehensive section on what to use and how to use it depending on what you're baking. We go over egg substitutes in everything from yeast breads to desserts.
Gums
If you'd rather skip the xanthan and guar gum, this section has everything you need to be able to substitute it in all types of recipes.
Dairy
What can you use to replace sour cream in a recipe? We cover this and an extensive list of options for all types of dairy ingredients.
These are TESTED Solutions!
I'm Christine, gluten free baker, founder of Zest For Baking, and author of the Gluten Free Holiday Baking cookbook. I started the food website ZestForBaking.com in 2013 to chronicle my gluten free baking journey. But in 2019 when I eliminated dairy from my diet, I found myself needing to substitute ingredients more than before. That's when I started testing substitutes in recipes.
This is the 2nd edition of How to Substitute Eggs, Gluten Free Flours, Gums, and Dairy in Gluten Free Baking. This expanded version goes deeper and covers substitutions more comprehensively to help you with substituting gluten-free flours (and starches), eggs (in all kinds of baked goods, because one substitute does not always work for everything), dairy ingredients, and gums like xanthan & guar gum. And, as a special bonus with this new edition, I'm including my cookbook, 15 Mouthwatering Gluten Free Rolls!
Here's a sneak peak!
In the 2nd edition of How to Substitute Eggs, Gluten Free Flours, Gums, and Dairy in Gluten Free Baking we go deeper into what these key ingredients do in baking. The egg substitutes section has information on the function of eggs in recipes before heading into which substitute to use for which baked good.
In the 15 Mouthwatering Gluten-Free Rolls Cookbook, you'll find 15 tasty gluten and dairy free roll recipes in an easy-to-follow format.
What to Expect with How to Substitute Eggs, Gluten Free Flours, Gums, and Dairy in Gluten Free Baking, 2nd Edition
In this new and expanded 2nd edition, you'll learn:
Note: Both of these books are digital files so after payment, you will be able to immediately download the files to your computer. You will also get an email with the files. These are PDF files and can be opened on a computer, laptop, iPad, or cell phone.