You will find information here for substitution ideas for many ingredients commonly used in gluten free cooking. In order to help you with making your dishes as allergy-friendly as possible, I’ve included this list of substitution options to suit many food allergies.

The top eight food allergens in the United States are, soy, milk, eggs, wheat, peanuts, tree nuts, fish and shellfish. The top food allergens in Canada, includes all the above plus sulphites and mustard. I know it seems like a rather long list but while doing research for this page, I found there is a substitute for just about everything.

~Laureen

What is Gluten?

Gluten is the name for the storage proteins found in wheat, rye, barley, spelt and other closely related cereal grains. It acts as a binder and gives lovely structure to breads and baked goods. Some people are either sensitive to gluten, or have with celiac disease which means they cannot digest gluten. These conditions are autoimmune responses that cause people to have a toxic reaction to the protein gluten.

General Baking and Substitutions

Resources

http://www.livingwithout.com/resources/substitutions.html
http://www.livingwithout.com/issues/4_1/gluten_free_flour-1073-1.html
http://funnfud.blogspot.com/
http://flaxcouncil.ca/
http://mathforum.org/
http://www.foodnetwork.com/food/ck_cg_weights_measures
http://www.botanical.com/botanical/cvcookix.html
http://www.ndaccess.com/EatingAlive/Page.asp?PageID=5
http://www.foodnetwork.com/
http://stonesoupvirtualcookeryschool.com/about/
http://www.foodsubs.com/
http://originbakery.com/understand
http://glutenfreegirl.com/
http://www.hc-sc.gc.ca/fn-an/securit/allerg/fa-aa/allergen_wheat-ble-eng.php
http://www.celiac.com/articles/679/1/Bread-Class-with-Alternative-Flours-by-Karen-Robertson/Page1.html