When it comes to substitutions, I wish I could answer each and every one of your questions. Unfortunately, I can’t. You see, I don’t have a crystal ball with the answers; they’re not in my head, they’re in my hands, but I’ll get to that later.
For me, baking involves the use of techniques and ingredients that come together in a magical way –each recipe is unique. Like my hero Virginia Satir, I believe in “leading the change process a half a step behind,” which has meant learning to use my senses and see what is called for in each recipe. In some ways, my recipes develop themselves as I test them. I let things happen and unexpected outcomes can be my friend during this process.
This observational experience in which I arrive at answers by using my senses –of sight, touch, smell and taste (sometimes sound too) is an organic process. I test and test my recipes until I arrive at something that appeals to me. After that, I give samples to my family. If they approve, I test the recipe without changing it, a few more times just to make sure I have something that is reproducible.
If you are looking for a substitute, I encourage you to validate these findings for yourself through trial and error. Feel free to experiment with the ingredients in my recipes and customize them to your needs, whatever those may be.
If you like to customize recipes to your individual preferences in terms of taste and nutrition, by all means, go wild and experiment! Just make sure to stop back by and leave a comment on your alchemical experience –and let us know your results.
So here’s my answer to your substitution questions. I don’t have a magic wand that I can wave to come up with the answers. But that doesn’t mean you can’t find them –just get out that bowl and spoon and start stirring!
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Claire says
I’ve tried searching the site for commenters who might have posted on substituting pecan meal for almond meal but can’t find any. Neither my son nor I can eat almonds. Otherwise the recipes are great.
Patrice Oldani says
Dear Elana,
I tried to make your chocolate chip cookie recipe, but it did not turn out right. After they cooled, they fell apart in my hand! I could not use the agave nector (fructose intollorant) or the grape seed oil. I used olive oil and stevia. Could this be the reason that it did not work?? I would really appreciate your advice on this.
Thanks
Trish
Debbie says
I made the choc chip cookies too and it turned out horrible. they dont taste right. also the pancakes.. A fail!! I tried to interchange ingredients but obviously it didnt work well.
i cant eat anything with agave or honey.
recently discovered I have candida albicans. that means no sugar, carbs etc. I too read that i cannot use arrowroot so what can a substitution be for that? no sugar no carbs..thats the diet. no refined or processed foods.
i have just ordered some honey with xylitol (also xylitol is still controversial in the candida world) I DID however run across the coconut sugar and it caught my fascination. i havent asked to see if it is allowed or not but i am definitely going to try it. xylitol is a sugar alcohol which can stir up the candida so it is said. I Cant stand STEVIA and i want my sweets. but agave is definitely out.
i like the almond flour the best out of coconut and buckwheat flours.
anyway, i hate to be in the kitchen cooking all the time but this candida has forced me to be. which has led me to this site. someone provided a choc cake recipe from your book. so i started reading other recipes of yours and i liked what i saw..so i ordered the book. got it yesterday and i am excited about trying the new foods..they are new foods cause i havent ate anything like this with these types of ingredients. i had to learn what they were. i made the simple bread today and i will need to add some sugar to it..it needs to be sweeter for me. also i made the brownies…oh am i in heaven. so i guess 2 out of 4 things i made came out ok….its just hard to figure out what i change out the agave with and how much.. like agave for coconut sugar.
oh love the fact you have used Yacon in a couple of recipes. We CAN have that..would love to see that more and less agave. Thanks Elana!!!!
PS. Coconut oil is wonderful. you can eat it, where it, bath in it…its great for your whole body. I also have read where grapeseed oil is good..but i havent read in depth on it.
Terri says
I’m wondering if you could substitute arrow root powder for xanthum gum. Does anyone know and what would be the ratio of substitution?
Thank you.
Terri
Heather says
I want to thank you for doing this! I am recently on a new diet with a doctor that eliminates preservatives (almost Paleo). I like reading your blog and realizing that there is an abundance of information that i am learning and recipes to create. I just wanted to say thank you!
marie says
I am not a celiac patient. I am a health coach looking for options for carbs, gluten, sugar. Your website is wonderful. I found it by happenstance and I am overjoyed!
I love almonds. I did not know chickpeas and tapioca starch can be used in place of white flour. I like the suggestion of mixing the expensive almond meal with tapioca starch to stretch the dollar. You have wonderful, knowledgeable readers with wonderful inquiring minds.
I only use maple syrup and honey instead of sugar. I have lots of almond meal. I am going to make your pumpkin bread and paleo bread.
Then I will try the other recipes.
I dont buy cakes, cookies, ice cream in the supermarket anymore. I make fruit compotes for after dinner.
Wonderful site. Thank you.
marie
Toki says
I recently discovered your website through Mark’s daily apple and I am loving it! I have been a coealiac since I was 8, about 28 years now and been primal for almst 7 months and loving it! I crave baked foods sometimes, but find it difficult to make nice, yummy cakes, breads, etc. Just made your silver dollar pancakes this morning, and my family wolfed it down!
My only problem at the moment is the amounts of ingredients used in the recipes are given as cup sizes, but it appears the American cup size is different to the English cup size and I imagine this would make or break the results. Is there any way to convert American cup sizes to English ones or give the amount in weight instead, please?
Many thanks.
Karen Bowlden says
I’m new to using almond flour and have noticed that baking powder is not used to make baked goods raise higher. Is there a reason for this? I’m not a celiac but as a diabetic, the almond flour is fabulous and doesn’t raise my blood sugars! Is not using baking powder a health issue? I love your recipes and am anxious to try as many as I can.
Tanya says
Baking powder is a problem, not one that is commonly known. Most baking powders have aluminum. Even the ones that do not, the baking soda in there is problem for human consumption because it prevents the absorption of B vitamins, among other vitamins and minerals. Additionally, baking soda easily causes gastrointestinal distress (the instant relief people get when taking it for heartburn is not long-lasting and actually causes more problems).
Sarah says
For the Date Walnut Bars I substitute coconut oil for the grapeseed oil. I’ve made it this way twice and it has turned out great both times.
Kerry says
I too have begun playing around more with recipes with some success. What I have not found are any substitution quantities for taking sugar out of a recipe and how much agave or stevia to use in place of it. Are there references sites available?
emilie says
i think you do a fantastic job and i appreciate all your hard work! thank you!