Overall Substitution List?
#158804 - 03/09/05 01:20 PM
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Kgirl
Reged: 03/07/05
Posts: 5
Loc: California, USA
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I'm to the site and to learning how to eat right for my IBS probs. I've been looking through all the great recipes and am just wondering if anyone has a basic list of what to substitue for various things. There may already be something like that on the site? It would be handy to have a reference list that I could just print out and stick with my cookbooks for the next time I or the hubby cook.
-------------------- Do not despair because a rose has thorns, rejoice because a thornbush has roses.
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Hmmm for a substitution list not that I can think of... 
So this is what I can think of off the top of my and head and hopefully it will be helpful 
For pretty much any milk product there's a soy substitution out there. Soy milk, soy cheese (most brands don't melt too well but there are a few that are pretty good), soy margarine, soy yogurt, soy ice cream, soy cream cheese, soy paramaesean...! If you're not a fan of soy there are also rice milk (and rice dream which is soooo good!), almond milk, and other milk substitutes too. You can buy soy milk sweetened or unsweetened (harder to find) - if you're using it in a dish that's not sweet (like potatoes) it's best to use unsweetened or rice milk or something. Works great in baking though. Obviously soy milk is measure for measure to milk.
Eggs - this is an easy one! 2 egg whites = 1 egg, and you hardly notice the difference. There are also other eggless egg replacements like egg beaters too. You can also replace scrambled eggs with scrambled tofu, which is surprisingly good.
Fat - well, you don't want to replace fat all together... but for example in baking you can replace some or all of the fat with applesauce (reduce the sugar if it's sweetened) or mashed banana, measure for measure, to make the dish much lower in fat (often makes it moister too). There are, like I said, soy margarines too, though these aren't really any lower fat than regualar margarines, but good for spreading in small amounts on toast. For satuteeing, greasing pans etc. I always use cooking spray. As a general rule you can reduce the fat in a recipe by about 1/3 without compromising the quality.
That's all I can think of now... any others specifically you were wondering about? Also if you're looking for something easy to hang on your fridge be sure to print off Heather's "cheat sheet" with all the SF/IF/trigger foods!
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That would be really useful...I'm always fogetting stuff.
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I second that! I am clueless when it comes to substituting!!
-------------------- >>>>>>>><<<<<<<<
Michelle
IBS-A, pain predominant
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How about for whipped cream, like cool whip? I saw some cakes that had whipped cream in the filler, and was wondering if there's a substitute for something like that. Is cool whip real cream, anyway? Someone mentioned soy coffee creamer elsewhere on the board fo whipping cream, but I need something for the texture, too.
-------------------- Do not despair because a rose has thorns, rejoice because a thornbush has roses.
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Fat free cool whip is ok for most, as it's made from oil not from dairy (I don't even want to know how they make an oil product fat-free... lol). However it does contain casein, which is a dairy product, in small amounts. You also find this in soy chesses sometimes, and a lot of people handle it ok but some don't. Either way you probably don't want to be eating it in large amounts anyway. You'd want to check the ingredients no matter what, but I know I've eaten it in small amounts before with angel food cake for dessert without any problems.
I've heard of people using cool whip in their coffee as a low-fat alternative to cream... don't know about that though, not a cofee drinker myself. Yep you can also get soy creamer, a little hard to find though, and probably wouldn't work too well as you said for cake fillers.
Hope that helps!
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"Cheat Sheet"? Where is that located please? I have the book, and I don't see it-so I'm thinking maybe it's on the site here somewhere?
Also: with RE: to the girl who was asking about substitutions. When I was at the grocery store just now, right in there with all of the other brownie mixes, was "No Pudge" brownie mix. Absolutely NO fat! Calls for a cup of yogurt, or applesauce can be subbed for those like me who can't do dairy. I can't wait to try it!
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Cool whip is made from oil and magic LOl. It often has HFCS in it and I have to be careful with it. Soy creamer is good for hot drinks, mashed potatoes, cream soups etc. It has a high fat content so needs to be used sparingly but it is a wonderful substitution- of course it doesn't whip like cream does.
-------------------- IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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Heather's IBS Cheat Sheet
(ironically it's to help you NOT cheat! haha.... ohhh everything seems funny when you're low on sleep...lol :P)
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