Cooking Tips

COOKING TIPS SHEET

Egg Substitutes – Sub for 1 egg
1.  Combine 1 tsp unflavored gelatin with 3 T cold water.  When ready to use, add 1 T boiling water.  It may bring out the taste of leavening (soda/powder) and increased the moisture-liquidity.

2.  Combine 1 T ground flax with 1 T water and let set.

3.  ½ c. applesauce, especially good in wheat recipes to increase moisture.

PROTEIN EQUIVALENTS per 100 grams  **Gluten-free

**Garbanzo flour	22.39	**Teff, uncooked	13.30	Rye flour, light	9.82
Flax seeds	18.29	Whole wheat flour	13.21	**Cornmeal, yellow	8.12
**Oat flour	14.66	**Buckwheat flour	12.62	Instant Milk  (1/4 c)	8.00
Spelt, uncooked	14.57	**Millet flour	10.75	**Sorghum flour	7.87
**Quinoa, uncooked	14.12	Farina, enriched	10.60	**Brown rice flour	7.23
**Amaranth, uncooked	13.56	Barley flour	10.50	**White rice flour	5.95

In most desserts, the sugar/honey can be reduced by as much as half.  They are still sweet enough.

When making cakes, add one more egg than called for to increase moisture.

Better yet, add one more egg, but separate all the eggs, beat whites to soft peak and fold them in last of all for a fluffy cake.

Also increase leavening by ½-1 tsp in most recipes.

If cookie dough seems dry, beat in a little more margarine/butter or a few tsp of milk.

If cake batter seems thin, beat in a little flour.

Do not overbeat quick breads (biscuits, muffins, etc) or they will be tough.  Stir until just moistened.