Flower Mound & Denton



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Cooking and Baking Substitutes for the Holidays

Cooking and Baking Substitutes for the Holidays

Looking for ways to make your favorite holiday meals that are allergy-friendly? Try some of the substitutions for common allergens below.


  • Equal amounts of water or fruit juice
  • Enriched or fortified soy, rice, and almond milks
  • Milk free margarine in place of butter
  • Soy yogurts
  • Soy cheese


For each egg, substitute one of the following in recipes. These substitutes work well when baking from scratch and substituting 1 to 3 eggs.

  • 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
  • 1 tsp. yeast dissolved in 1/4 cup warm water
  • 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
  • 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.


When baking with wheat-free flours, a combination of flours usually works best. Experiment with different blends to find one that will give you the texture you are trying to achieve.

 Try substituting 1 cup wheat flour with one of the following:

  • 7/8 cup rice flour
  • 5/8 cup potato starch flour
  • 1 cup soy flour plus 1/4 cup potato starch flour
  • 1 cup corn flour

You can make your own flour mixture using the following recipe:

½ cup millet

¼ cup potato starch

¼ cup oat flour

For everyday cooking, experiment with wheat-free sides and entrees.  There are many wheat-free grains on the market, such as: rice, corn, millet, potato, tapioca, and quinoa.

Many wheat free flours are lower in: iron, folic acid, other B vitamins and flour.  Try using more nutritious flours like brown rice flour, quinoa flour, or chick pea flour.

Peanuts and Tree Nuts

  • Mix seeds with raisins or other dried fruits.
  • Dry cereal or allergen-free chocolate chips to create your own trail mix.
  • Sunflower or soy nut butter as peanut butter substitutes.