Wheat, Milk & Egg Substitutes

I've compiled a list of useful substitutes from various sources over the years. Hopefully you'll benefit from it as much as we have.

1c. white/wheat flour =

• 7/8c. brown or white rice flour mixed with 1/2-1 tsp. xanthan gum

1c. milk =

• 1 c. rice, soy, almond milk
• 7/8 c. Vance's Darifree
• 1c. fruit juice
• 2/3 c. water, 1/3 c. canned coconut milk

1c. butter =

• 4 T. applesauce, 2/3c oil
• 1 c. + 2 T. shortening, 1/2 t. salt (for salted butter)
• 7/8 c. oil, 1/2 t. salt
• 1 c. coconut oil

Regarding eggs, sometimes you have to determine what role the egg is serving in the recipe & then make the substitute accordingly.
1 Egg (As a Binder) =

• 1 T. ground flaxseed mixed with 3 T. water
• 1/2 large mashed banana
• 1/4 cup apple sauce or pureed prunes
• 1 1/2 T. water, 1 1/2 T. oil, and 1 t. baking powder
• 1 pkt unflavored gelatin, 1 c. boiling water (3 T. of this mixture equal one egg)
• 1 T. apricot puree

1 Egg (As Leavening) =

• 2 T. carbonated water, 2 t. baking flour
• 1 t. baking powder, 1 T. water, 1 T. vinegar (add vinegar separately at the end for rising)
• Dissolve 1 t. yeast in 1/4 cup warm water
• 1 T. bean flour and 1 T oil
• 1 T arrowroot powder mixed with 3 T. water
• 1 T. cornstarch mixed with 3 T. water
• 2 T. flour, 1 1/2 t. corn oil, 1/2 t. baking powder, and 2 T. water

1 Egg (For Whipping) =

• 1/4 t. xanthan gum with about 1/4 c. of water. (let stand, it thickens, and can be whipped like an egg white.)