Here’s a working list of food substitutions I use to accommodate my corn, gluten, and mold allergies.
- xanthan gum (corn), guar gum (legume), and psyllium husks can be exchanged 1:1. I use psyllium husk ground into a powder in a coffee grinder.
- Update: America’s Test Kitchen says psyllium husks should be doubled when substituting for xanthan/guar gum.
Fruit sugar substitutes
- For bananas in refined sugar-free baking, I use mashed sweet potato.
- I’m told that you can substitute raisins for dates, but I can’t eat either due to a mold allergy. If you try it, let me know how it works for you.
- I have yet to find a chocolate chip that uses a sweetener that I can tolerate. So, I use chopped unsweetened baking chocolate and add a small amount of additional coconut sugar/stevia in the batter.