Substitutions and equivalent

In some of our regular recipes, you might have to adjust quantities.

Here is a guide to help you.

• When using QUeen Milling Gluten Free Flour Blend, we discovered in most traditional recipes when using All Purpose Flour you only need 7/8 of a cup of the QUeen Milling Gluten Free Flour blend to All Purpose (Wheat) based flour.

• Follow Gluten Free Recipes carefully. Most Gluten Free recipes are specifically formulated, if you choose to modify the recipe it may not turn out as expected.

• Not all Gluten Free Flours are the same, they are formulated differently and can result in very different outcomes. Flour blends are made from several types of flour and are not the same as a single gluten free flour such as tapioca flour.

Measure Your Ingredients Carefully

When it comes to cooking and baking, precision is
key. However, measuring cups may not always provide the accuracy we desire. To
ensure your recipes turn out perfectly every time, consider investing in a
kitchen scale. By weighing your ingredients, you can achieve a level of
precision that measuring cups may not always offer. This small adjustment can
make a big difference in the outcome of your dishes.

Commonly Used Replacements

• Applesauce - great substitute for eggs or oil, when trying to monitor fat content.

a) 1/4 cup of applesauce = 1 egg

• Baking Soda and Vinegar - works well but you need to be quick. Combining the baking soda with dry ingredients and vinegar with wet ingredients. Once the two meet you need to move quickly and get this into the oven.

b) 1 tsp baking soda + 1 tsp white vinegar (distilled) or cider vinegar = 1 egg

• Banana - distinct flavour, however similar to applesauce.

c) 1/2 mashed banana (1/4 cup) = 1 egg

• Flaxseed (ground/meal) - works really well, however you will need to verify it has not come in contact with other allergens during the processing conditions.

d) 1 tbsp flaxseed (ground) mixed with 3 tbsp warm water = 1 egg