I plan to add to this as I try new ones out. These are all substitutions that I found that work great in most recipes

COW’S MILK:

• coconut milk
• almond milk
• rice milk (though it’s a little watery)
• soymilk (*we are soy-free)

CREAM AND FLOUR FOR THICKENING STEWS:

• coconut milk
• coconut milk fat (at the top of the can)
• almond milk and white rice flour
• chicken/beef broth and white rice flour
• chicken/beef broth and  1-2 eggs (in a separate bowl slowly mix in some broth with the eggs to bring to temp or they will scramble!)

EGGS FOR BAKED GOODS:

• 2.5 TBSP ground flaxseed mixed with 3 TBSP water = 1 egg
• 1 medium banana = 2 eggs

FLOUR BASE FOR QUICK BREADS/MUFFINS:

mix together in a bowl -

• 1.5 cup almond flour
• 3/4 cup white rice flour
• 1/4 cup ground flaxseed

amount of other ingredients very from recipe to recipe

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