At YorkTest we’re positively giddy about the return of the Great British Bake Off. There’s no better pick me up than the genteel mix of tea time treats and Mary Berry’s floral blazers. But what if you have food intolerances? Cream cakes, fresh bread and egg custard tarts can seem like a thing of the dim and distant past.
Fear not, we’ve hunted high and low for the best tips and created a survival guide with the perfect blend of clever substitutes to satisfy your Bake Off cravings.
Each week we will be writing our Bake Off Survival Guide that will help enlighten you with handy intolerant-friendly Bake Off recipes. In the meantime, check out the below for some quick cheats.
Eggs an enemy? Try these clever substitutes
Intolerance to eggs can involve reacting to the yolk, the white or both! When it comes to baking, it can be very tricky to avoid using eggs but we’ve got some great alternatives to ensure you don’t miss out on your favourite bakes:
- To bind ingredients in a cake or brownie mix, try mashed banana instead (1 banana = 1 egg)
- Half a cup of buttermilk makes a creamy alternative to egg in baking
- Cornstarch mixed with water can mimic the effects of egg in baking, creating chewy cookies
- ‘No Egg’ by Orgran is a natural, gluten free, dairy free egg replacer – brilliant for baking, sauces and batters – perfect for Yorkshire puddings!
Gluten got you down? Add these alternatives to the mix
If Gluten is the cause of some unwanted issues for you, baking can be a very daunting prospect. Luckily, there are many substitutes you can use to achieve tasty (and tummy friendly) baking:
- Almond flour makes a delicious, high protein, nutty alternative for your bakes
- Rice flour makes an excellent alternative for pastry based goodies such as quiche
- Gluten free flours (such as Dove Farm) are now readily available at most supermarkets and are a perfect substitute for a traditional Victoria sponge.
Dairy a disaster? Whip up a perfect pud with these scrummy stand ins
If you have problems with dairy, the sight of Mary Berry tucking into indulgent cream cakes could be enough to bring you to tears! You don’t have to miss out though – we have found some delicious replacements:
- Replace butter in chocolately desserts with avocado for a rich and creamy texture
- Rice, oat or almond milk are all excellent replacements for cow’s milk
- Coconut milk, with a little sugar, whipped up in a blender makes a perfect creamy topping for scones
If you love baking, but it doesn’t seem to love you back, you might be experiencing a food intolerance.