GFCF Substitutes

Substitute Thickness (equivalent to one tablespoon of wheat flour)
Arrowroot 1 1/2 teaspoon
Bean Flours 1 tablespoon
Cornstarch 1 1/2 teaspoon
Gelatin powder (unflavored) 11/2 teaspoon dissolved in water
Guar gum 1 1/2 mixed in liquid
Potato starch 1/2 tablespoon
Tapioca flour 1 1/2 tablespoons

Substitute For Milk Products
1 cup milk= 1 cup milk substitute: rice, soy, or nut milk
1 cup yogurt = 1 cup soy yogurt
1 cup light cream = 3/4 cup milk substitute+ 1/4 cup butter substitute, melted
1 cup heavy cream = 2/3 cup milk substitute+ 1/3 cup butter substitute, melted
1 cup cottage cheese = 1 cup crumbled tofu (better flavored with dressing)
1 cup buttermilk = 2 tablespoons lemon juice in 1 cup mild substitute

Substitute for Butter
Earth Balance Whipped Spread 100% vegan, non hydrogenated ( no transfat), GFCF, organic, non- GMO expeller-pressed oils, no artificial colors or flavorings
Lard (excellent in baking)
Spectrum Palm Shortenings (excellent in baking and making ice cream)
Melted butter substitute oil (safflower, almond, avocado) or melted ghee

Substitutes for one Egg
Unflavored gelatin (1 tablespoon in 1 cup boiling water) use 3 tablespoons
Pureed fruits, mild flavors only-apple or pear use 3 tablespoons
Ener-G Egg Replacer(egg free) use 2 teaspoons +2 tablespoons water.
Cornstarch use 2 tablespoons
Arrowroot flour use 2 tablespoons
Potato starch use 2 tablespoons
Soy milk powder 1 tablespoon
Banana( good in cakes) 1/4 cup
Tofu naturally fermented 1/4 cup

General Substitutes
1 clove garlic = 1/8 teaspoon garlic powder
1 cup ketchup= 1 cup tomato sauce+ 3/4 cup agave + 2 tablespoons vinegar
1medium lemon= 3 tablespoons juice
1 tablespoon mustard= 1 teaspoon dry mustard
1 small onion= 2 tablespoons fresh chopped or minced
1 med. onion= 4 tablespoons fresh chopped or minced
2 cups chopped tomatoes= 1 16 oz. can drained
1 cup wine= 1 cup apple juice,apple cider, or chicken or beef broth
1 cup corn syrup= 1 cup maple syrup or 1 cup honey

All substitutes are found in The Kid-Friendly ADHD& Autism Cookbook by: Pamela J. Compart and Dana Laake; Fair Winds Press 2006