Adapting recipes

Any recipe can be tweaked to be compliant with my diet. By making important substitutions I can adapt any recipe for my needs. 

My foods need to be both gluten and corn free. They must also be free from gluten and corn derivatives such as soy sauce or corn starch. Here are some easy ways to convert recipes. See examples below.

Flour

There are many flour substitutes for wheat flour. These include rice, millet, amaranth, almond, garbanzo bean, and oat as well as many others. These can be mixed and matched. They will not rise as well as glutinous flour.

White Distilled Vinegar

White distilled vinegar is derived from corn. I substitute apple cider vinegar in all recipes. The taste is actually better.

Other substitutes:

instead of soy sauce use gluten free soy sauce or Bragg's Amino acids

Instead of mayo use Vegenaise (free from white vinegar and corn syrup

Instead of regular ketchup use brands free from vinegar and corn syrup (Noble Madd is found at Whole Foods)

Instead corn starch use potato starch

For baking powder use Feather Weight brand (or brands without corn starch)

For canned fruit use "lite" or packed in own juices (free of corn syrup)

For tomato soup use Amy's (Or one free from wheat flour)

Instead of couscous use quinoa

Do not use corn oil. Substitute any other oil

Make sure all broth is free from maltodextrin 

Do not use margarine made from corn (I use Earth Balance)

Instead of sour cream I use yogurt (sour cream contains vinegar but not all brands)

always use gluten free oats

Apple sauce needs to be natural or made with real sugar

#crohns #cornfrree #glutenfree #dietforcrohns #beatcrohns #foodasmedicine

#crohnsflare #crohnsdiet