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This
section is intended for information
and cooking help with those tricky
special diet recipes. If you have
any unique tips you'd like to share
or substitutions not listed,
please
contact SDRG.
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Cooking with
Substitutions |
| Some of the most commonly
used ingredients in baking
or cooking include
wheat/gluten, dairy, eggs,
yeast, refined sugar, corn,
various oils and fats, as
well as cocoa. These also
happen to be common causes
of food allergies and
intolerances. The following
is meant to serve as basic
suggestions when attempting
to use alternate ingredients
in cooking. The exact
amounts required will depend
on the recipe. Usually you
will need to practice with a
recipe several times to
perfect it.
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Derivatives and Hidden
Names of Common Ingredients |
| Many ingredients have
alternate, or ‘hidden’
names, as well as
derivatives that are used in
manufacturing. This can make
reading labels a challenge
since they often leave
integral information out.
The following is a basic
guide to the commonly used
ingredients in products that
may have other names or
bi-products and foods in
which they may be found.
Always confirm any suspect
ingredients or manufacturing
procedures with a company
before consuming.
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Visit
The Cook's Thesaurus
to learn about
ingredients,
substitutions and
cooking. It's an
online encyclopedia
with descriptions,
pictures and more! |
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