Easy Holiday Baking and Cooking Substitutes

Holiday meals are about bringing people together, but when some guests have food sensitivities or allergies, it can feel like a challenge to make everyone feel included.

The good news is that with a little creativity and planning, you can serve up dishes that are both safe and delicious. Whether it’s gluten-free baking or dairy-free cooking, these simple swaps will help you prepare allergy-friendly holiday fare that everyone can enjoy. 

 Gluten-Free Substitutes

• Gluten-Free All-Purpose Flour Blends: Convenient 1:1 swap for traditional flour in most recipes. I’ve used King Arthur and Namaste brands and they work great.
• Almond Flour: Great for cookies and cakes, often in combination with GF flour blends, adds a nutty flavor.
• Thickening Agents: Instead of flour for gravy, use cornstarch or arrowroot powder.

Dairy-Free Substitutes

• Almond Milk, Oat Milk, or Coconut Milk: These work well for baking, cooking, and creamy soups.
• For richness in recipes like mashed potatoes or sauces, use full-fat canned coconut milk or cashew cream.
• Coconut Oil: Great for baking instead of butter, adds a slight coconut flavor.
• Extra Virgin Olive Oil: Works well in savory recipes like stuffing or bread.
• Vegan Butter: Offers a closer taste to dairy butter and is excellent for cookies and pastries.
• For recipes needing heavy cream, try a blend of coconut cream and plant-based milk.
• Use nut-based cheeses (cashew or almond-based) to mimic cheese flavors in dishes like casseroles. 

Egg-Free Baking

• Bob’s Red Mill Egg Replacer
• Bananas: For every egg required, use 1/4 cup mashed ripe banana. For every two tablespoons of ripe banana, reduce a tablespoon of sugar.
• Unsweetened Applesauce: Use 1/4 cup to replace an egg in cakes or cookies.
• Condensed Milk: Replace one egg with 1/4 cup of condensed milk at room temperature. When baking, it’s best to use your ingredients at room temperature unless otherwise specified.

Low-Sugar or Sugar-Free Options

• Use maple syrup, honey, or coconut sugar as alternatives to white sugar in baked goods. Be aware that the liquid options may affect product texture, are not always a 1:1 swap, and require decreasing other liquids in the recipe. In other words, research is advised.
• For a sugar-free option, erythritol and monk fruit blend works well.
• Dates, mashed bananas, or applesauce can add natural sweetness to desserts.
• Use 10% less sugar in most baked goods without affecting texture and flavor.

Holiday-Specific Dish Substitutions  

• Stuffing: Use gluten-free bread or cornbread and replace butter with olive oil or vegan butter.
• Mashed Potatoes: Substitute dairy milk with oat milk and butter with olive oil or vegan butter.
• Pie Crust: Use a gluten-free flour blend or almond flour for the crust and vegan butter for binding.
• Gravy: Thicken with cornstarch or arrowroot instead of flour and use plant-based milk or stock for creaminess.

These swaps not only make your holiday dishes more inclusive but also delicious enough for everyone to enjoy, regardless of dietary needs.

If you need help with a substitution, shoot me an email and we’ll figure it out together. 

Wishing you and your loved ones a Merry Christmas and Happy Hanukkah!

Much love,
Health Coach Carol

“It is not how much we do, but how much love we put in the doing. It is not how much we give but how much love we put into giving.”– Mother Teresa