Sad as it is, some people can’t have certain ingredients—dairy, gluten, and nuts. But that doesn’t mean you can’t enjoy the same delicious food, despite those restrictions!
Doughp’s edible and bakeable cookie dough recipe came to be because of all the amazing ingredient substitutions that are out there. Through a lot of trial and error, our Founder and Chief Baker Kelsey found what worked best. Instead of regular all-purpose flour, we use heat treated dough and to make it edible (AKA no raw egg) we use an epic egg replacement.
So there’s absolutely no shame in that ingredient replacement game. Here are some ingredient alternatives for various diets and allergies.
Ingredient Alternatives for Baking Gluten-Free & Vegan
1. Dairy Alternatives for Baking
Almond milk, soy milk, coconut milk—it’s all delicious, and all dairy-free. Buttermilk is even replaceable! Create a vegan buttermilk using a tablespoon of vinegar and soy or rice milk. These are super easy switches for baking dairy-free.
Wondering how to substitute butter for a vegan or dairy free diet? There are margarines made with vegetable oils, like Earth Balance. If you want to get even more experimental, you can try organic coconut oil with butter flavor.
2. Gluten Alternatives for Baking
More people than ever report an intolerance or allergy to gluten. Luckily, there are plenty of alternatives for gluten-conscious diets and, done right, you don’t have to sacrifice any of the yummy goodness all-purpose flour gives us. Coconut and almond flour are the top ways to get a flour-like texture, minus the gluten. Corn and cornstarch are also other alternatives for gluten—just make sure to check the conversion ratio for the two!
3. Nut Alternatives for Baking
Nut allergies are one of the most common in America. Roasted pumpkin seeds or sunflower seeds are going to be your new best friends when looking for nut-free alternatives. They’re fantastic replacements for nuts in food like granola bars and butters. Beans are another option, such as roasted chickpeas (aka garbanzo beans). They’re filled with protein, so dig in without the guilt.
4. Egg Replacements for Baking
There are SO MANY off the shelf egg replacements available. These are usually in powder form and just have to be combined with a bit of water. If you want to go a more natural route, get ready for an egg replacement with the most hilarious name of all time: aquafaba. Aquafaba is chickpea liquid (yes, like what you drain from a can of beans). This viscous liquid is a miracle for frothing and thickening, acting just like egg whites. Three tablespoons of aquafaba is equal to one large egg.