Convert Any Recipe!

You don’t need to throw out your cookbooks.  Use this list as a guide, you can easily convert any “normal” recipe into a grain-free, gluten-free, soy-free, dairy-free or anything else free with a little bit of know-how.

Instead of Pasta or Noodles I use:

Bean Vermicelli – made from mung beans, from the asian/noodle section of Coles/Woolworths or from Asian Grocers. Make sure you buy the one with just bean and water (some brands add cornstarch)
Buckwheat Pasta – read the label and make sure it is 100% buckwheat.
Grain-free pasta in available from some online retailers. (eg: www.glutengrainfree.com.au in Australia)

If you can’t tolerate any of the above (or dont like them) try using a vegetable peeler and peeling long thin strips from squash/zuchinni and carrots, steam very lightly or eat raw. Works surprisingly well.

Instead of Rice I use:
Quinoa – not technically a grain, although it looks and acts like one. Available from health food stores or the health food section of larger supermarkets

Intead of Cous Cous

Quinoa – as above

Instead of Bread…
Use our bread recipe or look in our links page for online retailers.

Instead of Breadcrumbs

Almond Meal (this really works well)OR Grain-free Breadcrumbs. Put some grain free bread through the blender. You can get grain-free bread from www.deeks.com.au or make your own.

Instead of Sugar
Stevia (ratio of 1 tsp to 1 cup) – experiment with quantity as strength of stevia can vary brand to brand and it gets a weird aftertaste if you use too much. OR Xylitol. A bit easier to use as it looks like sugar and easier when using it as a replacer in recipes (this can be made from corn cobs or birch trees) Maple syrup, honey and cooked mashed sweet fruits or root vegetables also work well when baking cakes.

Instead of Gravy/Thickeners

Use Potato starch or arrowroot to thicken sauces and gravy.

Instead of Flour – plain

For sweet recipes I use 1 part almond meal, 1 part coconut, 1 part potato starch.
OR NUT FREE – For each cup use 3/4 cup of Quinoa Flour and 1/4 cup of arrowroot or potato flour.or equal parts quinoa, buckwheat and arrowroot or potato flour (this mix tastes the best I think)

Instead of Flour – self raising

For each cup of flour as 1/2 teaspoon of bicarb and 1/2 tsp of cream of tarter.

Instead of Pastry

Make your own. This website has some good versions.

Instead of Egg

Depends on what you are cooking. Eggs acts first as a binding agent and secondly as a liquid. You can often just add a little more liquid. Then look at what you can use as a binding agent. Chickpea flour (Also called Besan flour) has good binding properties. As also is butter, arrowroot and potato starch. See recipes for more info.

Instead of Burghal in Tabouli

Use Quinoa instead of Burghal. No will will tell the difference.

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