Gluten Free Recipes - Elana's Pantry

FAQ: Substitutions


Substitution Question #1
Q. Can I switch one ingredient for another in your recipes?
A. I love getting your substitution questions and wish I could test each and every one of them. Because this just isn't possible, I encourage you to be adventurous, experiment and play with the recipes. Just be sure to leave a comment to let us know how it all came out.

Substitution Question #2
Q. Do you have any suggestions for replacing eggs in your recipes?
A. Given that I strive to take in a lot of protein (helps in rebuilding of cells, such as damaged intestinal tissue) I use eggs in my recipes quite freely and haven't experimented with replacing them. If you want to eliminate eggs you might try substituting them with a nut milk (almond milk or cashew milk maybe?) or ground flax seeds mixed with water (a common binder in vegan baking recipes).

Substitution Question #3
Q. Can I substitute coconut flour for almond flour?
A. Almond flour and coconut flour have completely different properties and cannot be used interchangeably; the recipes will not work if you substitute one for the other.

Substitution Question #4
Q. Is it necessary to use celtic sea salt as opposed to other salts in your recipes?
A. I only use celtic sea salt. The recipes do not turn out as well without it.

Substitution Question #5
Q. Can I substitute honey for agave nectar in your recipes?
A. I am not sure how this would work, since I stay away from honey given its high glycemic index.

Substitution Question #6
Q. Do you have a formula for replacing one ingredient with another? I want to change this regular recipe into one that is gluten-free (dairy-free, nut-free, etc.).
A. I wish I had answers for all of your recipe conversion questions. However, I don't have a formula, I create my recipes by experimenting, often repeatedly. I encourage you to do the same.