BISQUICK MIX

 

2015-02-15-cbdab35419624c5586144ff8707670e6ashx

This recipe appeared in the Kansas City Star food section some years ago. Try this and you’ll never buy the box …
Ingredients:
Yield: 7 cups
Units: US | Metric
6 cups all-purpose flour
3 tablespoons baking powder
1 tablespoon salt
1 cup vegetable shortening
Directions:
1 Sift flour, baking powder and salt three times into a large bowl.
2 Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3 Store mixture in airtight container in the refrigerator up to 4 months.
4 Use whenever your recipe calls for “Bisquick mix”
Source: Food




Sour Cream Substitutions and Equivalents

sour cream

Sour Cream Substitutions and Equivalents
There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.

Substitute one of the following for each 1 cup of sour cream :

• For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
• For baking: 1 cup yogurt plus 1 teaspoon baking soda .
• For baking: 3/4 cup sour milk plus 1/3 cup butter.

• For baking: 3/4 cup buttermilk plus 1/3 cup butter.
• Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
• Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice . Let stand 5 minutes to thicken.
• Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).
• Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender.
• Dips: 6 ounces cream cheese plus 3 tablespoons milk, briefly whirled in a blender.
• Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender.
• Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice.




VLUGSOUT PLAASVERVANGER

FLR BB Wenke

VLUGSOUT PLAASVERVANGER

If ammonium carbonate (Vlugsout) is not available, baking powder can be substituted in a 1:1, 1:2 or 1:3 ratio. That is: 1 teaspoon baking powder for every 1/2 teaspoon of baker’s ammonia (or 1 1/2 teaspoons baking powder for every 1/2 teaspoon baker’s ammonia). You can also add some baking soda together with the baking powder

Elize de Kock




REPLACE BAKING SODA WITH BAKING POWDER

2014-08-27-bakingsoda

REPLACE BAKING SODA WITH BAKING POWDER
You need to use 2-3 times more baking powder than baking soda. The extra ingredients in the baking powder will have an effect on the taste of whatever you are making, but this isn’t necessarily bad.
Ideally, triple the amount of baking soda to equal the amount of baking powder. So, if the recipe called for 1 tsp baking soda, you would use 3 tsp baking powder.
What I do is compromise… I use twice the amount of baking powder as baking soda (add 2 tsp of baking powder if the recipe calls for 1 tsp baking soda), plus I omit the salt (which adds flavor but also affects rising in some recipes).




AVOIDING WHEAT

wheat_424

AVOIDING WHEAT
Rye, barley and oats are wheat free and can be included in the diet.
Here are some wheat-free alternatives to consider:
Rye flour, 100% rye bread and crackers
Oats (quick cooking porridge, oatbran)
Spelt flour
Pearl barley
Maize (pasta, maize meal, sweetcorn, popcorn, corn flour, Corn Thins and Creemy Meal)
Samp
Sorghum (Maltabella porridge)
Rice (puffed rice, rice cakes)
Soya flour and ProNutro (original / banana / chocolate / strawberry flavours)
Potato and sweet potato
Tapioca and sago

Practical tips for cooking and baking without wheat:

Substitute 250 ml cake flour with 250 ml rye flour or 180 ml potato or soya flour
Sauces and desserts can be thickened using corn flour. For each tablespoon (15 ml) of wheat flour substitute with 6 ml of corn flour
When using flour that is not wheat-based in baking, longer and slower baking times are needed (especially if the product does not contain milk or eggs)
Bake muffins and biscuits in small sizes and ice or store in closed containers
Breadcrumbs can be substituted with mashed cornflakes or puffed rice and crushed potato crisps can be used as a topping for dishes or pizza




AVOIDING EGGS

eggs_424

AVOIDING EGGS
In cooking, eggs have many functions such as binding, adding lightness, raising and emulsifying, so it is also a difficult ingredient to avoid.
Take care with crumbed fish and chicken as eggs can be used as a binding agent for sticking the breadcrumbs.
Also, be aware that egg can often be used to make pastries, rolls and buns brown during baking.

Practical tips for cooking and baking without egg:
Use the following substitutions for each egg:

Biscuits / cakes using only 1 egg:
Use 1 teaspoon of baking powder and 1 tablespoon of water
Commercial cake mixes:
Use 1 tablespoon of vinegar, 1 tablespoon of water and teaspoon of baking powder

Bread recipes that need only 1 egg can be made without.
The binding effect of egg can be substituted by adding mashed banana or grated apple. Unflavoured gelatine can also be used.

 




How to Make a Substitute for Bisquick

bisquick

In a bind? Craving some pancakes? This recipe can be easily used as a substitution for Bisquick® Baking Mix. Makes 1 cup of batter mix.

Ingredients
1 cup (125 g) flour
1 1/2 teaspoons (8 g) baking powder
1/4 teaspoon (pinch) salt
1 tablespoon (15 g) shortening, oil, or melted butter
Steps

Grab a large bowl. Mix and sift the dry ingredients together (flour, baking powder, and salt). Use a whisk or a large spoon.
Edited by Mark R, Lillian May, MollyTRENCHCOAT,




VERANDER MEEL IN BRUISMEEL

FLR BB with Heart
VERANDER MEEL IN BRUISMEEL
1 koppie meel, 1½ teelepels bakpoeier, 1/2 teelepel sout
2 koppie meel, 1 eetlepel bakpoeier, 1 teelepel sout
3 koppie meel, 1½ eetlepels bakpoeier, 1½ teelepel sout

4 koppies meel, 2 eetlepels bakpoeier, 2 teelepels sout
Onthou om dit altyd goed te sif voordat dit gebruik word.

Bron: Wilanda Räsänen




PLAASVERVANGERS VIR MEEL OF EIER IN ‘N RESEP

flour mix

PLAASVERVANGERS VIR MEEL OF EIER IN ‘N RESEP
Om 250 ml koekmeel te vervang gebruik die volgende:
180 ml aartappelmeel
200 ml Bokwietmeel
250 ml milletmeel
250 ml gortmeel
275 ml hawermeel
325 ml gerolde hawermout
180 ml mielieblom
200 ml mieliemeel
250 ml rogmeel
200 ml rysmeel
200 ml sagomeel
180 ml sojameel
200 ml tapioca meel

Plaasvervanger vir 1 eier in ‘n resep
as rysmiddel
10-15 ml bakpoeier
2-3 ml koeksoda Plus 4-6ml kremetart
As bindmiddel
15 ml mielieblom/vlapoeier
30 ml koekmeelblom
As Vloeistof
60 ml appelsap
75 ml appelpuree/appelkoospuree
1 ryp middelslag piesang fyngedruk

Gekry in SA kookboek vir allergiee en voedselsensitiwiteit –  Hilda Latengan




SOUR CREAM SUBSTITUTIONS

 sour cream

SOUR CREAM SUBSTITUTIONS
There are many substitutes for sour cream, depending on the recipe and your specific needs. Yogurt is an excellent substitute for sour cream in most recipes, but keep in mind it is thinner in texture. Thicken yogurt by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes.
Substitute one of the following for each 1 cup of sour cream:
• For baking: 7/8 cup buttermilk or sour milk plus 3 tablespoons butter.
• For baking: 1 cup yogurt plus 1 teaspoon baking soda.
• For baking: 3/4 cup sour milk plus 1/3 cup butter.
• For baking: 3/4 cup buttermilk plus 1/3 cup butter.

• Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water.
• Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
• Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture).