• Products •
Helpful products you can eat when you are Gluten & Dairy free
Flour Substitues
| Neutral (light) Flours |
High-Protein Flours |
High-Fiber Flours |
Stabilizers (adds texture and moisture) |
Starches |
Gums |
| Brown Rice Flour |
Amaranth Flour |
Amaranth Flour |
Almond Flour |
Arrowroot Powder |
Agar Powder |
| Corn Flour |
Buckwheat Flour |
Buckwheat Flour |
Coconut Flour |
Cornstarch |
Carrageenan |
| Sorghum Flour |
Chickpea Flour |
Chickpea Flour |
Flax Seed Meal |
Kudzu Root Starch or Kuzu |
Gelatin Powder |
| Sweet Rice Flour |
Millet Flour |
Corn Flour |
Ground Chia Seed |
Potato Starch (not Potato flour) |
Guar Gum |
| White Rice Flour |
Oat Flour |
Mesquite Flour |
Oat Bran |
Sweet Potato Flour |
Locust Bean Gum |
|
Quinoa Flour |
Oat Flour |
Potato Flour |
Tapioca Starch or Flour |
Psyllium Husk |
|
Sorghum Flour |
Quinoa Flour |
|
|
Xanthan Gum |
|
Teff Flour |
Teff Flour |
|
|
|
Milk Substitutes
| Milk |
Pro |
Cons |
How to Use it |
Good for Cooking? |
| Soy Milk |
High in Protein and usually fortified with calcium and vitamins, low in saturated fat |
Sweetened Varieties can be high in sugar |
Similar in taste and texture to cow's milk, soy milk can be used as a dairy alternative |
Excellent however does not have the same thickening agent as milk, so with cream soups you may need to add flour or cornstarch |
| Almond or Nut Milks: like Mimi Creme |
Good source of vitamin E, low in saturated fat and sugar, usually fortified with calcium |
Low in protein |
The mildly sweet, nutty flavor works better in baked goods, thickens well too |
Works best in baking. Do not use if guests have nut allergies |
| Rice Milk |
Free of the common allergens soy, gluten, and nuts |
Low in protein and is higher in sugar than the other options |
Warms well, can be used in place of cow's milk in anything |
Great for gluten free cooking and best in soups |
| Oat Milk |
Good source of fiber and protein, fortified with calcium, vitamin D and riboflavin |
Very high in sugar |
Consistency is too thick to use in place of cow's milk but worked in some cooking |
Only worked well in mashed potatoes and soups. Was too thick for baking |
| Coconut Milk |
High in iron, fiber and protein, low in sugar |
Very high in saturated fat, not good for people with high cholesterol |
Use in Indian or Thai food or when you want a very creamy pareve milk texture |
Very tasty in Indian and Thai food or as a coating on breaded chicken. Works well in sorbets and pareve ice creams too |
