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So Good
April/May 2008 Issue
Substitution Solutions for Wheat, Dairy, Eggs and Sugar
No wheat, no dairy, no eggs, no sugar? No Problem!
Baking can become a daunting task when standard ingredients like wheat, eggs, dairy or sugar are no longer an option. The following tips and suggestions from chef Rebecca Reilly will restore confidence in the kitchen and help you create baked goods that everyone will love. If you’re just beginning a special diet, expect a little trial and error as you master the basics of using new ingredients. Baking is a science and experimenting is part of the fun. Once you determine which ingredients work best for you, enjoy the sweet taste of success. Bake on!
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