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.
Pasta or Noodles
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 from GlutenGrainFree
If you can't tolerate any of the above try using a vegetable peeler and peeling long thin strips from squash/zuchinni and carrots, steam very lightly or eat raw. Works surprisingly well.
|Rice||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|
|Cous Cous||Quinoa - as above|
|Bread||Use our bread recipe or look in our links page for online retailers.|
|Breadcrumbs||Almond Meal (this really works well)
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.
|Sugar||Stevia (ratio of tsp to cup) - experiment with quantity as strength of stevia can vary brand to brand and it gets a weird aftertaste if you use too much.
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.
|Gravy/Thickeners||Use Potato starch or arrowroot to thicken sauces and gravy.|
|Flour - plain||For sweet recipes I use
part almond meal, part coconut, part potato starch.
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)
|Flour - self raising||For each cup of flour as 1/2 teaspoon of bicarb and 1/2 tsp of cream of tarter.|
|Pastry||Make your own. This website has some good versions.
|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.|
|Tabouli||Use Quinoa instead of Burghal. No will will tell the difference.|