We are frequently asked how to substitute ingredients in our Flour Farm recipes. Please find the ingredient listed below that you would like to substitute and follow our suggestions. Note that we may not have used each of these substitutions in our recipes – they are to be used as a guide. If you have success using a substitution – please send us a message and let us know, or post your comment on the recipe page. We strongly believe that it takes a village to create success – we learn more about ourselves and our practices when we look to others who may be wiser or more experienced in areas that we are not. Thank you!
Arrowroot Starch: “See Starches.”
Butter: This link takes you to our “go to” substitution guide when looking to replace butter – click here. We use avocado oil and applesauce as butter replacements for many of the recipes that we create or adapt.
Buttermilk: True buttermilk is in a league of its own; however, we suggest that you replace buttermilk with 1 T (15 ml) organic apple cider vinegar or lemon juice added to 1 cup of milk or dairy alternative. Allow the mix to sit for 15 minutes before using.
Buttermilk Powder: You may use regular milk powder or a non-dairy milk powder such as DariFree Powder from Vance Foods or Coconut Milk Powder. Non-dairy coffee creamer also works.
Corn Starch: See “Starches.” Do not replace the cornstarch with tapioca flour when dredging food in preparation for frying – this creates a gummy texture that is most unpleasant.
Cream Cheese: We like to use Neufchatel Cream Cheese, which has 1/3 less fat than regular cream cheese. Sometimes, it can be difficult to find Neufchatel, so use regular cream cheese instead. Alternatively, use a vegan cream cheese. Here is a link to a delicious, easy DIY vegan cream cheese recipe.
Eggs: There are several options for egg replacement. For baking: The best article to read on egg replacement is located here. It was written by Kayla McDonell, RD for healthline.com. She includes information on the best way to replace whole eggs, egg whites, egg yolks and for what purpose each substitute works best. Just an FYI: the best egg substitution with Flour Farm if you are baking Vegan is to use an egg replacer. Flax eggs or chia gels, for some recipes, create a mushy product as the flax and coconut flour in the blend create a moisture haven. For egg wash or dredging: Use a non-dairy milk for washing and vegan mayonnaise with a bit of non-dairy milk added to thin it out a bit for dredging.
Gelatin: Replace gelatin 1:1 with agar agar powder, which is made from red algae.
Gums: (Guar and Xanthan): We use these two gums sparingly in recipes that require “stretch” such as pizza dough or bread. Generally we like to use a combination of these two gums, as they are synergistic, (Teri experiences adverse reactions to psyllium). If you are sensitive to xanthan gum, try guar gum (1:1). If you prefer not to use gums, we have successfully substituted 2 1/2 Tablespoons of psyllium husk (not the powder) for each teaspoon of gums. We have also found that substituting an equal amount of a combination of psyllium husk powder and ground chia powder work just as well. For example, if a recipe calls for 1 tsp of xanthan gum, use 1/2 tsp of ground psyllium powder, and 1/2 tsp ground chia powder. Click here to read a comprehensive article about replacing gums that includes products such as gelatin, pectin, chia, flax, and egg whites. Happy experimenting!
Milk: We use organic whole milk in most of our recipes containing milk. You may substitute a lower fat version. Keep in mind that the lower fat content may change the taste and texture of the final product. In addition, whole milk may be substituted with any non-dairy milk of your choice – or water. Our favorite milk substitution is homemade almond milk (the fat content will depend on whether you filter out all the almond pulp or leave it in.) We prefer homemade nut milks to commercially made milks available in stores because we don’t add gums, sugars, colors or preservatives to our milk. Those additions have the potential to change the final baked product. For alternative milk recipes, click here (we are not affiliated with this company.)
Milk for Buttermilk: Many people ask if they can use buttermilk instead of milk in a recipe. The answer is yes! Buttermilk is more acidic than sweet milk, so you will need to make a few adjustments. In general, 1/2 tsp of baking soda plus 1 cup (237 ml or 8 fl oz) of buttermilk replaces two teaspoons of baking powder. However, gluten free can sometimes throw a monkey in that generalized wrench. You may need to experiment if buttermilk directions have not been provided. For an excellent article on how to use dairy, acids and leaveners, please click in this link.
Potato Starch: See “Starches.” Potato starch and potato flour are not the same products. Do not use them interchangeably.
Salt: We use pink Himalayan salt as our go to salt. Use a 1:1 conversion if using regular table salt or sea salt. If you use Kosher salt, double the amount listed.
Sour Cream: Try your favorite vegan sour cream or make your own. There are many recipes on the internet that use a range of ingredients such as cashews, soy and almond milk. Another alternative to sour cream is yogurt – either dairy or non-dairy varieties.
Starches: The most commonly used starches that we use, and that may be substituted 1:1 in our recipes, are arrowroot starch, potato starch, tapioca starch/flour, and corn starch. Each has their own nutrient value and personality – you decide which starch works best in your recipe.
Sugar: We use organic cane sugar or brown sugar in our recipes, as these sugars are less refined than classic white sugar. We are not huge fans of sugar, but its properties give the baked product structure and longevity. We use the minimum amount possible to maintain the integrity of the recipe. Members of our community have had success with unrefined coconut sugar (1:1 replacement), honey, agave, applesauce, and maple syrup (click here for a substitution chart. We are not affiliated with this honey product – we just like the way the company displayed the information in both weight and volume.)
Tapioca Flour (also called Tapioca Starch): See “Starches.”
Whipped Cream: Our favorite non-dairy alternative to whipped cream is coconut cream or milk. Delish! When choosing a can of coconut cream/milk (full-fat,) choose a can that feels heavy and does not contain a lot of liquid. Also be aware that some companies put extra gunk in their brand of milk so look for a can that contains no more than two ingredients: coconut and water. Put the can in the refrigerator for several hours to overnight. Before using, scoop out the cream and leave the liquid for another use. Whip up the cream with a bit of sweetener and vanilla (we use 1 T cane sugar and 1 tsp vanilla extract.)
Yogurt: We typically use whole milk Greek yogurt or Siggis yogurt in our recipes. You may use low-fat or non-dairy yogurt in your version of the recipe. If your yogurt is runny or thin, strain it first through cheesecloth to remove excess liquid before adding to the recipe. Another yogurt alternative is sour cream or non-dairy sour cream.
Hope this information helps! We look forward to comments.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
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