Baking Substitutions for Allergies

I found a great list of allergy-friendly baking substitutes options! I've already made quite a few of these substitutes for “healthier” versions and they work amazingly! Here’s a complete list in case you have allergies or intolerances in your family-friend circle: that way everyone can enjoy your yummy baked goods!

Milk: if you're looking for a substitute for traditional dairy milk, any of these can be substituted 1 cup for 1 cup.

~ Almond Milk

~ Soy Milk

~ Coconut Milk

~ Rice Milk

~ Oat Milk

Buttermilk: again, need a substitute for the dairy option? Combine 1 cup of your non-dairy milk of choice with 1 teaspoon of lemon juice. Use the amount of the cup called for.

Yogurt: trade on of the below for a 1:1 substitution

~ Pureed silken tofu

~ Coconut cream (the cream skimmed off the top of a settled can of full fat coconut milk)

~ Store-bought dairy-free yogurt (in most health food/whole food stored, usually soy, almond, or coconut based)

Eggs: each of the bottom quantities can be used to replace 1 egg.

~ 1 tablespoon of flax or chia meal + 3 tablespoons of water

~ ½ a banana

~ ¼ cup of applesauce

~ ¼ cup of canned pumpkin

~ ¼ cup of pureed silken tofu

~ 1:1 store-bought egg substitute/replacer

Flour: you can buy store-bought gluten-free flour mix. If you prefer, you can create your own, as well. Combine the below for 1 cup of flour substitute.

~ ½ cup of rice flour

~ ¼ cup of tapioca starch/flour

~ ¼ cup of corn or potato starch

Butter: there are always dairy-free butter sticks available, but other natural butter substitutes also include:

~ Avocado

~ Coconut oil

~ Canola oil

~ Olive Oil

Honey:

~ Agave nectar

~ Maple syrup