In the November issue of Taste for Life magazine, there’s a handy sidebar to an article on food sensitivities. The sidebar header is “Substitutions for Familiar Foods.”
I thought this list would be helpful for those of you who cook for someone with food allergies, or know someone who deals with this challenge.
A word of caution first: Substitutions can alter flavor, consistency, and texture so it’s good to try the recipe first before making it for a crowd you want to impress!
Here’s the list of substitutions for dairy, wheat, and tree nuts:
Soy milk, yoghurt, and cheese
Rice, corn, or quinoa pasta
Wheat-free baking and cake mixes and flours
Nut or rice crackers
I would also add one of my own for corn starch: