Substitutions

 

Butter:

Coconut oil, butter flavored Crisco, Earth Balance, shortening

Egg:

Flax meal & water, chia seeds & water, applesauce (or any mashed soft fruit), silken tofu, baking soda, yogurt

Milk:

Soy, coconut, almond, cashew, flax, rice, hemp, oat, potato, goat

Flour:

Potato, oat, garbanzo, tapioca, sorghum, fava, rice, hemp, almond, buckwheat, arrowroot, coconut

Sweetener:

Date paste, fruit, honey, molasses, coconut sugar

Advertisements

Salad Dressing

Making your own salad dressing is easy as 1, 2, 3!

  1.  Pick an oil (olive, safflower, canola, etc.)
  2. More liquid flavor (flavored vinegar, honey, fruit juice, mustard, etc.)
  3. Spice it up! (herbs, spices, cheese, garlic, SALT!)

My classic go-to salad dressing consists of olive oil, balsamic vinaigrette, sage, rosemary, thyme, garlic, pepper, and lots of salt.

My Life, My Food

My name is Bailey Lynn and I am a senior film major.  My senior year of high school I was diagnosed with 20 food intolerances and have been slowly relearning to cook ever since.  There are so many road blocks when cooking with food allergies and intolerances but creativity makes it possible and even delicious!  My mother and I continue to discover more helpful ideas and tips as we tackle the beast of the kitchen and I hope to share our findings with you.