My Food Heroes 26-5-14

As soon as you stray into the aisles of ready prepared and processed foods, life becomes more complicated.

I can't begin to tell you how many hours I have wasted in supermarket aisles reading packages and labels over and over again.

I'm sure many of you can relate to this.

 

Having an allergy or intolerance doesn't mean doing without. These are some of my food heroes, that I use in my everyday kitchen.

• Dairy free milks - soy cream is an excellent dairy cream substitute. Soy milk is familiar, but rice, oat and nut milks are delicious too
• Dairy free cheese - are widely available and work well in many sauces and toppings
• Packaged natural egg replacer - I use this to adapt to cake and quiche recipes for rising
• Potato flour - this flour is amazing for its binding properties. It can be used with water as an egg substitute in baking also, more so to hold things together than make them rise
• Ready made gluten free flour mixes - widely available. Most are based on rice flour. I find that the more the mix of flours, gives a better balance of flavour, texture and weight
• Xanthum gum - a gluten free substitute which adds essential springiness to breads and helps hold gluten free pastry together, that would otherwise crumble and be hard to work with
• Pine nuts/coconut/sunflower/sesame seeds - These all help solve problems as a replacement for nuts in baking, toppings and sauces

 

Happy baking everyone

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