Let's Feed DJ: Muffins and Margarine

Tuesday, December 8, 2009

Muffins and Margarine

i bought a gluten-and-everything-else free muffin mix to try and substituted margarine for the butter, and almond milk for the milk. And it was FANTASTIC! the muffins tasted good. looked round and risen, and felt "normal."

2 comments:

CammieDecember 13, 2009 at 9:22 AM
This is a great idea! I'll keep my eyes open for some ideas. I know some basic italian soups, hold the pasta and add the rice, that would fit nicely. Can DJ eat beans? I'll get the easy, tasty soup to you soon.
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CammieDecember 13, 2009 at 9:28 AM
Also, I was trying to remember what DJ is allergic to so that I could get some ideas from some friends. Do you have a list on here? If you do I can't find it anywhere. Could you add it or just email it to me? Thanks Thanks!
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Corn Substitutions

SUBSTITUTIONS FOR CORN

Baking Powder (corn free)- 1/ 2 teaspoon cream of tartar, plus 1/4 teaspoon baking soda

Or omit 1 / 2 cup Liquid and replace with 1/4 teaspoon baking soda plus 1/2 cup buttermilk substitute as replacement for omitted Liquid in recipe)

Corn Syrup- light variety- 1 cup + 1 tablespoon granulated sugar, plus 1/4 cup water

Dark variety- 1 cup + 1 tablespoon brown sugar, plus 1/4 cup water

Maple syrup and honey may also be used as a corn syrup replacement

Confectioner’s sugar (corn free)- 1 1/2 tablespoons tapioca or potato starch, plus enough granulated sugar to equal one cup. Process on high speed of blender for 45 seconds or until powdered. Store unused portion in an airtight container

Dairy Substituations

SUBSITITIONS FOR DAIRY PRODUCTS IN BAKED GOODS

7/8 to 1 cup hydrogenated fat and 1/2 tsp salt = 7/8 c Lard plus 1/2 tsp salt = 1 c margarine

HEAVY CREAM (will not work for whipped cream): 2/3 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1/3 cup melted margarine or canola oil

LIGHT CREAM (will not work for whipped cream): 3/4 cup dairy alternative(i.e. soy milk or prepared Dari-free)+1 /4 cup melted margarine or canola oil

BUTTERMILK: 1 tablespoon apple cider vinegar(or lemon juice)+ enough dairy alternative to equal one cup--- allow to stand for 4-6 minutes before adding to any recipe

EVAPORATED MILK:

• 1 cup light cream alternative or dairy free coffee creamer (carefully check ingredients, many do contain milk proteins)
• 1 cup rice or soy concentrate, undiluted
• Soy, rice, or non-dairy powder mixed double strength to equal 1 cup

SWEETENED CONDENSED MILK:

1/2 cup powdered dairy alternative (i.e. Dari-free), +3/4 cup sugar, +2 tablespoon margarine, + ½ teaspoon xanthan or guar gum.
Combine all ingredients, mix well. Bring to slow boil over medium heat, stirring constantly. Boil for one minute, or until thick and bubbly, stirring constantly. Chill before adding to recipe.

CHOCOLATE:

• chips semisweet 1 oz = 1 oz sweet cooking chocolate
• semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp sugar
• 6 oz package = 1 c Chocolate
• Unsweetened 1 oz or square = 3 tbsp cocoa plus 1 tbsp fat
• Chocolate, 1-2/3 ounces * 1 ounce unsweetened chocolate plus semisweet 4 teaspoons sugar

Sour Cream or Yogurt Substitute (Baking purposes)- 3/4 cup buttermilk substitute + 1/3 cup margarine

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Tuesday, December 8, 2009

Muffins and Margarine

2 comments:

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Wheat Substitutions

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SUBSTITUTIONS FOR CORN

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SUBSITITIONS FOR DAIRY PRODUCTS IN BAKED GOODS

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