Category: Baking alternatives

According to the National Institute of Diabetes and Digestive and Kidney Diseases, celiac disease affects 1 in 141 Americans, making gluten-free options a necessity for many. Rice flour pancakes offer a delicious, naturally gluten-free alternative to traditional wheat-based recipes, providing a lighter and easier-to-digest option for those with sensitivities and beyond.

Carob, derived from the pods of the locust bean tree, has been used as a natural sweetener for centuries in the Mediterranean region. It serves as a popular chocolate alternative for those seeking a caffeine-free, lower-fat option with a distinct, mild flavor profile. This article explores how carob powder functions as a cocoa replacement, its nutritional differences, and how to use it in various recipes.

According to the stringent Autoimmune Protocol (AIP) guidelines, nuts and all products derived from them are excluded during the initial elimination phase. This means you absolutely cannot have almond flour on the AIP diet while focusing on reducing inflammation and healing your gut.

According to Monash University, the leading authority on FODMAPs, almond meal is low FODMAP only in specific, small servings. It is critical for individuals on a low FODMAP diet to adhere to these portion limits to avoid triggering uncomfortable digestive symptoms.

The global vegan egg market is experiencing significant growth, driven by increasing consumer demand for plant-based options. For those adopting a plant-based diet or managing allergies, knowing what is a vegan egg replacer made of is essential for successful cooking and baking.

With more than 50% protein content in defatted varieties, soy flour is an increasingly popular ingredient for boosting the nutritional profile of baked goods. But is soy flour a healthy alternative to traditional flours, or do its unique compounds pose risks? Let's dive into the evidence.

Date sugar, which is simply ground-up dried dates, is not chemically identical to regular sugar, a highly refined product. This fundamental difference in processing means that date sugar is not equivalent to regular sugar, especially concerning nutritional content, fiber, and how it behaves in recipes.

Cornstarch is a highly processed and refined carbohydrate with little to no nutritional value. When considering dietary improvements, many home cooks ask: is there a healthier substitute for cornstarch? The good news is, there are several whole-food, nutrient-rich alternatives that can effectively thicken your sauces and gravies.

According to the Mayo Clinic, a low-fiber diet restricts fiber intake to typically 10–15 grams per day and generally requires avoiding nuts and seeds. This makes many people wonder, is almond flour ok on a low-fiber diet? Despite its popularity in gluten-free circles, the answer is often no, due to its significant fiber content.

Historically, Japanese sweets known as *wagashi* were sweetened with ingredients like honey and sap before refined sugar became widely available. This practice shows that naturally-derived sweeteners are not new to the tradition, so can you make mochi with honey instead of sugar? The answer is a resounding yes, though with some important considerations for achieving the perfect chewy texture.