Substitutions by need
Gluten-free substitutions
Gluten-free stand-ins for flour, breadcrumbs, soy sauce and thickeners. If you cook for someone with celiac disease, every product in the recipe needs a gluten-free label, not just the swapped one.
Instead of cornstarch
- Arrowroot: The same amount. Very clear and glossy; can turn slimy in dairy sauces.
- Potato starch: The same amount. Thickens fast with a clear gloss; don't boil it long.
- Tapioca starch: 2 tbsp for each 1 tbsp cornstarch. Glossy and a little stretchy; great in fruit pies, which stay clear after freezing.
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner. Yeast bread needs a recipe written for gluten-free flour.
Instead of breadcrumbs
- Gluten-free panko or crushed rice cereal: The same amount. Crisp and light; rice cereal browns fast, so watch the oven.
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty. Usually gluten-free; check the label.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty. Free of soy and gluten.