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When people make the jump to more than one way of “real food” to eat, I think cooking is of those things that some are intimidated by.
Some because many of us simply did not grow up in the kitchen, in the absence of mixing a boxed cake mix. And since some may not think that we can have the same type of baked goods that are still accustomed taste good food in an authentic way!
I can promise you one thing is certain. If you have kitchen know-how or not, you can do this. that it had virtually zero experience cuisine. My husband prepared a majority of our meals when we got married, let alone cook a cake. I am totally self-taught and really think anyone with a little guidance can.
My goal in this post is know everyone where they are. If you are new to real power or experienced a real foodie, I hope this can be a resource to hang reference.
And since many people come to real food after learning of food intolerances or health problems, I have included many notes of allergens.
For people with food allergies or sensitivities, this time of year is becoming complicated. Some thought will endanger “Oh, it’s just a cookie.” , but actually for people with intestinal disorders or who are trying to heal, that cookie may mean that the months to avoid certain trigger have gone down the drain may take months for the intestine to return to hit that “a cookie.” – Even if you do not necessarily feel the effects.
Coming from someone who spent a year exclusively from grains, eggs, dairy products, and nut … the holidays can be a major annoyance. BUT – it sticks to its guns and not give much worth it. You will be rewarded with a gut heals.
So over the years I got a handful of tips and tricks under my belt that have made real food allergen and baking without much easier – and enjoyable. Here are some of my best tips!
- Crisco: If butter or oil well coconut works, things like lard or pastored palm shorten Crisco imitate the best. Buy coconut oil at Costco. Butter get our pig farmer grazing and make myself for lard. And it gives me the palm butter on Amazon.
- VEGETABLE OIL: Use melted butter or oil Coconut , avocado oil , or olive oil. Olive oil has a low smoke point, so use it sparingly in hot recipes. I get all 3 of these liquid oils at Costco.
- margarine: Use softened butter or oil coconut . lard or pastored palm butter works well.
- low-fat milk / sour cream / Yogurts / Cheese: use total fat (forever!) Milk, sour cream, yogurt or cheese. Always premium when you can. If you are the free use of dairy products all the fat coconut milk
coconut or yogurt.
- sugar or white corn syrup: coconut sugar Sucanat cane organic pure sugar all the work. If your recipe needs some color although the Sucanat give a brown color, so keep that in mind. If you need to be refined sugar free treat pure maple syrup, raw honey or molasses. If you need to be powdered sugar , you can buy pure organic cane sugar as powdered sugar , or you can make your own. Just use a blender or coffee grinder to mix high power and pure cane sugar really well with some tapioca flour. I get all these sugars into Costco. Buy raw honey syrup and pure maple here locally.
- CARAMEL / chocolate chips / SPRINKLES / food colors :. Food dyes in particular, are closely linked to behavioral problems in children, so it is important to stay away from them For more “sweet” or chocolate chips exchanging I like to use these allergens using chocolate chips and pieces . I like these sprayed naturally dyed too and use them for decorating Christmas cookies. They last forever, since we only use around the holidays and maybe a birthday. And then, so that the dyes are have not had the best of luck with liquid dyes you find in the store or online – I think they make the glaze or runny paste that must be used a great quantity . I prefer powdered dye and can either make your own by dehydration of fruits or vegetables in the color you want (ie, beets for red, orange pumpkin, spinach for green) and then grind, or sometimes can be found dye powder in their food stores.
If you are one of the blessed who have no intestinal problems happening and can handle the digestion of wheat, encourage me to use traditional species such as wheat of einkorn for your cooking needs. It is exactly the kind of wheat their ancestors had eaten -. is not a crazy hybrid that your body does not know what to do with the multiple use as flour is in the store
‘ll be honest in saying that I do not have much experience with baking wheat since we are a home free of gluten. I have a variety of reasons why, and while am against wheat at all No, I oppose the growing and manufacturing process of wheat in most store shelves today . If you are new to using Spelt for baking I found This article very informative about how to start! I also thought This article was very informative about the different types of ancient wheats to use compared to modern hybrids.
If somehow you have health problems that have their roots in intestinal health (could be anything from autoimmune problems intestinal function disturbances, to reccurent disease …), then I can not encouraging enough to give a try gluten free know it sounds impossible for some, but it really can be done – and you will feel much better
IF gLUTEN iS fOUND I found the best way to imitate the all-purpose flour that are so used to baking with is to mix free flours at least 3 gluten . will help with the taste and texture immensely. My favorite blend is a 1: 1 ratio of white rice flour tapioca flour , and either [19459046:1] brown rice flour or sorghum flour . So if your recipe calls for 3 cups all-purpose flour that can sub 1 cup each of these gluten-free flours and you should be fine!
IF NEED BE free grain , a mixture of flour blanched almonds coconut flour and tapioca flour is a good idea. coconut flour is very absorbent, so that if an equal swap will compensate with more liquid somewhere used, or half the amount used. If your recipe calls for 3 cups all-purpose flour 1 cup start with almond flour, 1 ½ cups flour tapioca, coconut flour and ½ cup and see how you feel its mass.
IF NEED BE grain and nuts sub tapioca or potato over flour and coconut flour for almond flour. The texture will be different / more dense – but it works and you will have something you can have! I buy my grain flours without Amazon – and brands that are linked are important because some brands will coalesce and do not measure well -. These work great
Eggs are the most common binder in most recipes, but with egg allergy on the rise many can not even them in baked goods no longer.
¼ cup fruit or pumpkin puree makes a good “egg” tie – banana, applesauce, pumpkin, sweet potato and even make good binders. It can also help to add some not sweet sugar to your recipe if that is what you are looking for.
I have been recently using gelatin eggs and really would have liked to give the link. There are zero flavor so it works well when you do not want fruit flavor to what is baking.
While eggs linen work, some find the linen to be hard to digest so it is not always an option for some.
The eggs give great place to baked goods. If you are not completely free of grain and can handle the eggs, add more egg will give you a better place. And since coconut flour is so absorbent, adding an extra egg helps with moisture.
If you are free from egg, there are a couple of tricks you can use that really work! The acid apple cider vinegar or lemon juice react with baking soda and baking powder makes great increase! Generally, a tablespoon or 2 of acid is all you need in a recipe. You can take a TB or less liquid the recipe to compensate excess moisture – the taste of ACV bakes completely. I find can taste a hint of lemon so if you do not want then use the stroke. Look at the increase in these biscuits no eggs! It works well!
A note on xanthan gum … The jury is still out for me if xanthan gum is safe or not . It really helps gluten free baked products rise and gives a great gluten-and texture though! For my day as baked goods muffins and cookies we will be having week after week, I decided to skip the xanthan gum. For items like birthday cakes and pies we have once or twice a year, use it.
Gluten-free flours and grains tend to give a dry finish if not careful. making sure there is plenty of fat in the recipe is key. Sometimes, taking a little water or milk and replacing sour cream, butter, or coconut oil is all you need. My free grain friends should be careful with coconut flour as you can really make things dry. Get a good amount of fat there – especially if you can have eggs in the recipe. Applesauce and bananas seem to really help with moisture in that case too.
There are some kitchen items must have wanted to share with you. I am definitely a minimalist kitchen equipment, and I’m certainly not made of money, but I have some allergen favorites that have made baking much easier to use.
- silicone cooking CUPS I mention these in all shipments scone or muffin mine, because they are so useful. And not just for cleaning. And they clean easier. For some reason my baked goods up much better in them. I have taken the same dough and baked in molds half and half in a buttered and promotion is completely different mold. you get a beautiful dome ever muffin cups. also save on waste, if you are a user of paper cup. And to be honest, I save on butter. I want to use more butter to grease it takes to get all those little cups!
- Silpat and Jelly Roll PANS Silpat will make life much easier cleaning. Bake everything from simple to large dinner biscuits baked pumpkins on them on a weekly basis almost, and I can get these tasks done start to finish in the oven, and clean done quickly because cleaning is so easy. Get some good roll pans large gelatin and a Silpat for each. Then you can make large batches of granola bars cookies pizza dough , etc much easier.
- GLASS PAN PAN I feel like loaf pans glass bake more evenly and for some reason give a large increase compared with the other bread molds I have. do a lot of quick breads on the weekend because we do not keep expensive GF bread around the house – banana bread and apple bread are our favorites!
- FOOD PROCESSOR : (!). Although I love to have a KitchenAid day, my food processor does so many things The have size is perfect for mixing whole batters for breads like banana bread – dump all in, stir and pour into the loaf pan . And it makes great pie crust because pulses lard or butter to perfection.
- DEHYDRATOR dried fruit makes great muffin, granola, cookies and additions, there is nothing easier than getting them out of your inbox and drying outside! I also use my dehydrator for making candied nuts for gifts, or drying salted nuts to baked goods. The dehydrator I have is in middle of the road in price and it works great.
Ok! So shoot some questions that might not have covered and tell me your favorite baking tips real food!