{"id":318,"date":"2017-08-13T11:26:15","date_gmt":"2017-08-13T16:26:15","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=318"},"modified":"2021-06-09T21:50:33","modified_gmt":"2021-06-10T01:50:33","slug":"plant-based-substitutes-for-dairy-ingredients","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/plant-based-substitutes-for-dairy-ingredients\/","title":{"rendered":"Plant Based Substitutes For Dairy Ingredients"},"content":{"rendered":"

How to Make Plant Based Baking Substitute<\/span>s
\nThat Are… Dairy Free, Gluten-Free, Soy and
\nChemical Free.<\/strong><\/span><\/span><\/p>\n

1 –<\/strong> A perfect substitute for dairy milk powder<\/strong><\/span>
\nis<\/span><\/span>\u00a0almond flour.\u00a0It’s the protein in powdered milk that is being
\nintroduced\u00a0 into the flour mix, and almond meal adds that.
\nIf you can’t eat almonds, a perfect substitute for dairy
\nmilk powder <\/strong>is coconut milk powder, sold in a packet by
\nNative Forest on Amazon.
\n<\/span><\/span>You can alternatively use ground flax or chia seeds.<\/strong><\/span><\/p>\n


\n2 – A perfect substitute for dairy Butter or
\nCream is<\/strong>\u00a0Coconut oil or Coconut Cream<\/strong>.<\/span><\/p>\n

Coconut oil will firm up like butter quickly in<\/span><\/p>\n

the fridge or be liquid on the counter at about 75-F.<\/span><\/p>\n

If Coconut cream not\u00a0available in your\u00a0supermarket it
\nis easy to\u00a0<\/span>order on\u00a0Amazon or find at Thai or Oriental
\nsupermarkets.
\nWatch the labels. Some brands have chemical stabilizers.
\nThat is why I prefer Native Forest brand or Nature’s
\nGreatest Foods.\u00a0<\/span>
\nThey have no additives. I ruined a recipe once because
\nthe coconut cream contained a gum. Many contain
\ndangerous sulfites as well.<\/p>\n

If you buy a can that is poorly homogenized<\/span>\u00a0watery and
\nseparated. Refrigerate the liquid for an hour or two. Then
\nwhirl it in your food processor for 10 to 15 seconds and
\nrefrigerate. You may need to whirl it again if not
\nhomogenized to your liking.<\/span>
\n
\n<\/strong><\/span><\/p>\n

3 – How to Bake With Easy Egg Substitutes<\/a>
\n<\/span><\/strong>Both flax and chia seeds can be used as egg substitutes
\nin cooking and baking. and as a\u00a0replacement for xanthan
\nor guar gum or psyllium husk. when mixed with 2 or 3 tbs.
\nhot water to 1 tbs. ground seeds and let to gel ten minutes.
\nThat will also replace one large egg in a recipe.<\/span><\/p>\n


\nFlaxseed eggs or Chia seed eggs<\/span><\/strong>
\n
\n<\/span><\/strong>Both flax seeds and chia seeds are healthy and considered<\/span><\/p>\n

superfoods. Ground flax and chia are filled with fiber, protein and<\/span><\/p>\n

omega 3 fatty acids.<\/span><\/p>\n

They are gluten-free, grain-free\u00a0and an\u00a0excellent source of
\nvitamins and minerals.\u00a0<\/span>They both seem to play a positive
\nrole in cancer, heart disease, diabetes,\u00a0<\/span>blood pressure\u00a0and
\nhealthy digestive tracts. Chia seeds do not have to\u00a0<\/span>be ground
\nlike flaxseed.<\/span><\/p>\n

Whole flax seeds cannot be broken down by the body while
\nchia seeds\u00a0<\/span>can be\u00a0digested whole by the body. A recent study
\nurges people to eat\u00a0<\/span>raw chia seeds with\u00a0caution<\/strong> if they have
\nproblems with swallowing, as\u00a0<\/span>dry chia seeds can expand in
\nthe esophagus.<\/span><\/p>\n

4 – How to Swap Wheat Flours see Gluten Free Oat Flour<\/a><\/span><\/strong><\/span><\/p>\n

5 – Cornstarch Substitutes: 1 to 1 Arrowroot\u00a0 Flour\/Powder<\/a>
\nor tapioca.<\/strong><\/span><\/p>\n

6 –\u00a0Substitute for Cream of Tartar
\n<\/strong>When cream of tartar is used to add volume and\u00a0stabilize
\nand whiten whipped\u00a0egg whites, as with\u00a0an angel food cake,
\nreplace every 1\/8 teaspoon of\u00a0cream of tartar (the amount
\nneeded per egg) with 1\/2 teaspoon\u00a0lemon juice\u00a0or white vinegar.<\/span><\/p>\n

If your recipe contains both\u00a0baking soda<\/a>\u00a0and cream of
\ntartar, you can easily substitute them with baking powder
\ninstead.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Baking Powder Substitute<\/span><\/strong><\/p>\n

If you discover you’re out of baking powder,<\/span><\/p>\n

Cooking Light recommends substituting one teaspoon of <\/span>
\nlemon juice or vinegar for every half-teaspoon of cream of <\/span>
\ntartar.<\/span><\/p>\n

So to make 1 teaspoon of baking powder use <\/span>
\n1 teaspoon of lemon juice plus a \u00bc teaspoon baking <\/span>
\nsoda.<\/span><\/p>\n

The biggest issue with using white vinegar or lemon in place <\/span>
\nof cream of tartar is that the liquid will affect the taste,<\/span><\/p>\n

But otherwise, it’s a good hack in a pinch. (Just be sure to <\/span>
\nadd baking powder to your shopping list.)<\/span><\/p>\n

Tapioca Substitute<\/span><\/strong><\/p>\n

2 tablespoons of instant tapioca starch\/flour = 1 tablespoon cornstarch <\/span>
\nor corn flour, potato starch or rice starch or flour,or Arrowroot<\/span><\/p>\n

(Hover to substitute tapioca flour<\/span><\/strong><\/span>)\u00a0\u00a0<\/span><\/p>\n


\nSpelt Flour<\/span><\/span><\/strong><\/p>\n

\n
Unlike gluten-free oat flour,\u00a0<\/a><\/span><\/span>can be substituted in equal<\/span>
\n amounts\u00a0for whole-wheat or all-purpose\u00a0flour in most recipes.
\n<\/span><\/strong><\/span>Spelt flour<\/strong>, on the other hand, is a\u00a0mild-flavored whole-grain flour .
\nSometimes you may use a little less spelt flour because it\u2019s more
\nwater-soluble. <\/span><\/span>Unlike gluten-free oat flour,<\/a><\/strong> spelt flour does\u00a0contain
\nsome gluten (which is why it\u00a0<\/span>can be substituted for all-purpose<\/span> flour
\nso easily), but it does seem to be digested\u00a0better\u00a0than wheat or
\nall-purpose flour for a lot of people.<\/span>
\n<\/span><\/span><\/section>\n<\/section>\n

===============================<\/span>
\n<\/span><\/p>\n

Now Stay tuned for these Substitutes…
\n<\/strong><\/span><\/p>\n

How to swap Coconut Oil for Butter<\/span>
\n How to swap Bananas or Applesauce for Oil <\/span>
\n How to make non dairy sweetened condensed milk<\/span>
\n How to swap Coconut Sugar for White or Brown Sugar<\/span><\/p>\n

A \u00bc cup serving<\/strong> (or about 28 g.)
\nof coconut flour has roughly:
\n<\/strong><\/span>120 calories<\/span>
\n 4 grams of fat<\/span>
\n 4 grams protein<\/span>
\n 10 grams of fiber<\/span>
\n 16 grams carbohydrates<\/span>
\n 2 grams of sugar<\/span><\/p>\n

 <\/p>\n

Healthy Oil Substitutes in baking<\/span><\/strong><\/p>\n

For 1 cup vegetable oil, substitute 1\/2 cup applesauce or fruit puree.<\/span><\/p>\n

As a general rule, use half applesauce and half fat. For example, if a <\/span>
\nrecipe calls for 1 cup oil, use 1\/2 cup applesauce and 1\/2 cup oil.<\/span><\/p>\n

For baking, start by replacing half the amount of oil with mashed <\/span>
\nbananas and adjust as needed.<\/span><\/p>\n

More ingredient substitutions<\/span><\/p>\n

In baking, replace half the amount of oil for mashed bananas or <\/span>
\npureed baby food pears and adjust as needed.<\/span><\/p>\n

Cup for cup, bananas have less calories than oil and almost no fat or <\/span>
\nsaturated fat. However, they do add carbs and natural sugars. <\/span>
\nReplacing half the oil with bananas will decrease the added calories, <\/span>
\nfat, and saturated fat by nearly half.<\/span><\/p>\n

Cup for cup, baby food pears have about 95 percent less calories <\/span>
\nthan oil and almost no fat or saturated fat. However, pears add carbs, <\/span>
\nnatural sugars, and fiber. One cup of pears has 28 grams carbs, 18 <\/span>
\ngrams sugar, and 9 grams fiber, while oil has no carbs, sugar, or fiber. <\/span>
\nReplacing half the oil with pears will decrease the added calories, fat, <\/span>
\nand saturated fat by nearly half.<\/span><\/p>\n

====================================<\/span><\/p>\n

More Healthy Ingredient Substitutions<\/span><\/strong><\/span><\/p>\n

Sometimes it can be hard but there is almost always a way to swap
\nout some ingredients to still enjoy your all-time favorites. Here are EASY
\nhealthy ingredient swaps to help you stay on track!<\/span>
\n
\n<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ============================================
\n<\/strong><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Cream of Tartar Substitutes<\/span><\/span><\/h3>\n

For beating egg whites – Use an equal amount of white vinegar or lemon juice,
\nor omit the cream of tartar from the recipe entirely<\/span><\/p>\n

As a leavening agent – Replace the baking soda and the cream of tartar called
\nfor in\u00a0the recipe with baking powder.<\/span><\/p>\n

Use one teaspoon of baking powder to replace<\/strong><\/span>
\n1\/3 tsp of baking soda and 2\/3 tsp of cream of tartar.<\/span><\/p>\n

Since baking powder is really just a mix of cream of tartar and baking soda,<\/span>
\n this substitution won’t change your recipe at all.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 =================================<\/strong><\/span><\/p>\n

\"\"<\/p>\n

How to swap Dairy Whipped Cream for
\nNon-dairy Coconut Cream
\n<\/span><\/strong><\/span>
\n Chill your coconut cream in the refrigerator overnight, being sure not to
\nshake or tip\u00a0the can to encourage separation of the cream and liquid.
\n<\/span>(See *Notes)<\/span><\/p>\n

The next day<\/strong>, chill a large mixing bowl 10 minutes before whipping.<\/span>
\n Remove the coconut cream or milk from the fridge without tipping or shaking
\nand remove the lid. Scrape out the top, thickened cream and leave the liquid
\nbehind (reserve for use in smoothies).<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

Place hardened cream in your chilled mixing bowl.<\/strong>
\nBeat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and
\npowdered sugar and mix until creamy and smooth – about 1 minute. Taste and
\nadjust sweetness as needed.<\/span>
\n Use immediately or refrigerate – it will harden and set in the fridge the longer it’s
\nchilled. Will keep for up to 1 week!<\/span><\/p>\n

Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and
\nice cream. It’s also ideal for french toast, pie fillings, mousse, and even no-churn
\nice cream!
\n<\/span>
\n *Notes
\nCoconut cream (not coconut milk) It isn’t readily available
\nin my local supermarkets. I buy Native Forest at Amazon.\u00a0<\/span><\/strong><\/span>
\n<\/span><\/strong><\/span>
\nUsing coconut cream yields more coconut whipped cream than using full fat coconut
\nmilk, because it contains more cream and less liquid. Look For 75% to 95%% coconut
\nand 20% or more fat.<\/span>
\n*Depending on the brand \/ particular can you’re using, it may be firm enough to whip
\nwithout chilling, but this is hard to detect, which is why I like buying a few cans of one
\nbrand and getting a feel for the consistency\/texture.
\n<\/span>Thai Kitchen full fat coconut milk, on the other hand, does need to be refrigerated
\nbecause the cream is quite soft at room temperature. Find a brand with consistent
\nfirmness! My go to more recently, Native Forest Full Fat Coconut Milk. Look at the
\npercent of fat vs. water on the ingredients.\u00a0<\/span><\/p>\n

Note: if your coconut milk didn’t harden, you can try to salvage it with a bit of tapioca
\nflour – 1 to 4 Tbsp – during the whipping process. That has worked for me several times.<\/span><\/p>\n

*This is not my original recipe or concept, rather one I’ve adapted from many other bloggers.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 =================================<\/span><\/p>\n

How to swap Coconut Sugar for White or Brown Sugar.<\/strong> It has a much lower glycemic index
\nthan regular sugar AND tons of healthy nutrients. Coconut sugar is so simple to sub for sugar
\nbecause the consistency is the same (unlike with honey or maple syrup sometimes) and it\u2019s an
\neasy 1:1 ratio to switch out. But just be aware, coconut sugar has a flavor more similar to brown
\nsugar with a somewhat caramel taste, so keep that in mind. Your end product may taste a bit
\nDifferent but it\u2019s easy to get used to. I love using it in Chocolate or Peanut Butter Cookies!<\/span><\/p>\n

=====================================<\/strong><\/span><\/p>\n

How to swap Bananas or Applesauce for Oil<\/strong> \u2013 To really cut down on the fat and
\ncalories in baked goods you can substitute the oils or fats with mashed ripe bananas
\nor unsweetened apple sauce. Both help your baked treats stay moist and dense but
\ncan save hundreds of calories! substituting 1 cup of mashed banana or applesauce
\nfor 1 cup of oil. It adds some sweetness too!<\/span><\/p>\n

=====================================<\/strong><\/span><\/p>\n

Use Greek yogurt to lower the fat content and add a TON of protein!<\/strong>
\nUse Greek yogurt in place of\u00a0mayo in things like tuna, egg, and salad dressings, or
\nuse it in place of sour cream. <\/span>
\nI also add Greek yogurt to my baking recipes to really cut down on the fat like in the
\nBEST Low-Fat Cheesecake!
\n<\/span>
\nFor mayo, sour cream, and cream cheese<\/strong> the ratio to sub Greek yogurt for it would
\nbe a 1:1 ratio. to replace any oils in your baking with Greek yogurt you would use 3\/4
\ncup Greek yogurt per 1 cup oil.<\/span><\/p>\n

========================================<\/strong><\/span><\/p>\n

Swap \u00a0Butter for<\/strong> Coconut\u00a0Oil <\/strong>\u2013 I almost always sub coconut oil for butter
\nbecause of the added nutritional benefits. Coconut oil can aid in weight loss because
\nit is composed of medium chain fatty acids, which are easier to digest and convert to
\nenergy than butter. Coconut oil can also regulate blood sugar and strengthen your
\nimmune system. It\u2019s another easy switch with a 1:1 ratio. Just make sure that when
\na recipes calls for solid coconut oil to allow it to cool in the fridge a bit.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0=====================================<\/strong><\/span>
\nSwap Ground Beef\u00a0for<\/strong>\u00a0Ground Turkey<\/strong> a simple swap that you don\u2019t even have
\nto think\u00a0about. It\u2019s an easy way to save up to 11 grams of fat and 100 calories per serving!<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 ===========================================<\/span><\/p>\n

Swap Pasta for Zucchini or Spaghetti Squash \u00a0<\/strong>\u00a0\u2013 This is one of my newest
\nfavorite ways to enjoy a low carb meal! I was lucky enough to get a spiralizer for Christmas
\n(yes, I ask for cooking gadgets as gifts!) and LOVE zucchini pasta. I will have to post a
\nrecipe for you soon\u2026but it\u2019s simple enough to make the switch and the best part is there\u2019s
\nno need\u00a0to worry about going overboard with how much veggie pasta you have. You can
\nhave all you want!\u00a0<\/span><\/p>\n

How to swap Salt for Spices \u2013 I\u2019ve talk about this before, but spices add tons of flavor to
\nyour\u00a0cooking without adding any sodium. Spices are really great to add variety to your dishes
\nand even help you burn more fat!<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ========================================<\/span><\/p>\n

Best Substitutes for Coconut Milk\u00a0or Coconut Cream<\/span><\/span><\/strong><\/span><\/p>\n

Most commonly used in South and Southeast Asian cuisines, coconut milk is the base
\nof several Thai food recipes. It is extracted from the center of ripe coconuts; you will
\nrecognize it as the creamy white milk that oozes out when you crack open the coconut.<\/span><\/p>\n

If you do not have coconut milk readily available or you have a coconut allergy, then
\nyou need a substitute for coconut milk. There are many things you can use to replace
\nthe milk; however, you will lose the delicate flavor of the coconut.<\/span><\/p>\n

As you continue to learn about the best substitutes, understand that nothing will
\nmatch the consistency and flavor exactly; there will be a bit of a change in the end result.<\/span><\/p>\n

Substitutes for coconut cream<\/span><\/strong><\/span><\/p>\n

Replacing coconut cream is not an easy task as it seems, as many Paleo and other diet
\nrecipes use coconut milk to add a creamy texture. However, there are still a few healthy
\nalternatives you can use when you want to make those curries, sauces, and desserts.<\/span><\/p>\n

1. Spiced Milk<\/span><\/strong><\/span>
\nThis is the most popular substitute for coconut milk because it provides the creaminess.
\nYou make spiced milk by heating your favorite type of milk in a sauce pan and adding
\nnutmeg, cloves, cinnamon, curry, or peppers to your desired taste. Make sure the heating
\nis enough to help the milk absorb the spices and get a thickness that you desire.<\/span><\/p>\n

2. Soy Milk<\/span><\/strong><\/span>
\nSoy milk is another common substitute because you can purchase it almost everywhere.
\nIt is available in cold or room temperature, in a liquid or a powdered form. One of the
\nperks is that it has fewer calories than coconut milk.<\/span><\/p>\n

Soy milk is rich in protein and has a neutral flavor, making it a great alternative for people
\nwho do not like dairy. Made from soybeans, the milk is very nutrient dense. The riboflavin,
\nvitamin D and calcium it contains can meet 30% of your daily needs. While the vitamin
\nB 12 in just one cup can meet 50% of your daily need.<\/span><\/p>\n

3. Yogurt<\/span><\/strong><\/span>
\nYou can purchase soy, almond, or cow milk yogurt. It has a creamy consistency that
\nkeeps the state of your sauce similar to that of coconut cream. If you prefer a thicker
\nconsistency, Greek yogurt is a great choice. Try a variety of flavors to decide which
\nyou like best. The benefits of using yogurt to substitute for coconut cream is that it
\nhas very few calories but is rich in vitamins, minerals and proteins.<\/span><\/p>\n

4. Nut Milks<\/span><\/strong><\/span>
\nThere are a variety of nut milks, the most common being almond. The nutty flavor
\nof the milk is similar to the nutty flavor of coconut milk. Make sure you use the ones
\nwith less added sugars. Adding a bit of gelatin or cornstarch will make it thicker.<\/span><\/p>\n

5. Silken Tofu<\/span><\/strong><\/span>
\nThose who are watching their diets find tofu a great substitute. Simply puree it
\ninto a creamy mixture before adding to your favorite recipe instead of coconut cream.<\/span><\/p>\n

6. Fat + Liquid\u00ad<\/span><\/strong><\/span>
\nCoconut cream adds fat and liquid to any dish, which is why it is commonly used in baking.
\nYou can combine an oil and a liquid to your favorite recipe as an alternative. An example
\nwould be replacing 1 cup of coconut cream with \u00bc cup oil and \u00be cups of water.<\/span><\/p>\n

7. Other Alternatives<\/span><\/strong><\/span><\/p>\n

If you just cannot tolerate any coconut-based products, either because you have coconut<\/span>
\n allergy or you just don\u2019t like the taste of it, there is always an alternative to go for.<\/span>
\n
\nHere are some\u00a0<\/span><\/strong>other<\/strong>\u00a0options to substitute Heavy cream
\nwith coconut cream<\/strong><\/span><\/span><\/p>\n

1 cup coconut cream can be swapped with 1 cup of heavy cream.
\nYou’ll get the textures\u00a0and a wonderful flavor.\u00a0<\/span><\/p>\n

Low-fat cream cheese<\/strong>: Use \u00bd cup of low-fat cream cheese mixed with \u00bd cup of skim milk.
\n<\/span>
\nReplace Evaporated milk:<\/strong> Replace 1 cup of evaporated milk with 1 cup coconut cream<\/span><\/p>\n

Substitutes for Coconut Flour<\/span><\/strong><\/span>
\nWhatever you use as your substitute, you need to remember that the ratio is important.
\nDo not substitute 1:1, as other flours just cannot suck up that much water as coconut
\nflour could. You need to make sure the replacement portion will keep the recipe intact.<\/span><\/p>\n

The simplest way to replace coconut flour is to search for recipes which contain
\nyour favorite flour substitute rather than trying to replace the coconut flour in your recipe.<\/span><\/p>\n

Some of the most common substitutes for coconut flour in baking and breading
\nare almond, hazelnut, and other nut flours. Tapioca starch and arrowroot powder
\nare great alternates which keep your sauces thick.<\/span><\/p>\n

Substitute for Coconut Flakes<\/span><\/strong><\/span>
\nAdding a bit of chewy sweetness in your cookies and sweet treats is one of the most
\nsignificant ways of using coconut flakes. If you want to make a change:<\/span><\/p>\n

Try using other sweet items such as raisins, dried cranberries, and other dried fruits
\nto provide that sweet chewiness that you love. If it’s because you want to add a
\ncrunch to your salad, try seeds or other nuts.<\/span><\/p>\n

Fruits, berries, and nuts are great alternatives to the chewy or crunchy sweetness
\nof coconut flakes. You can even grind them and add them to a crust or use a
\ncoconut flour substitute from above.<\/span><\/p>\n

Regular Flour vs. Coconut Flour<\/span><\/strong><\/span>
\n from https:\/\/draxe.com\/coconut-flour-nutrition\/<\/a><\/span>
\ncoconut whipped-cream<\/a><\/span><\/p>\n

Nutrition Information<\/span>
\n Serving size: 2 Tbsp Calories: 63 Fat: 4.7g Saturated fat: 4.2g
\nCarbohydrates: 5.6g Sugar: 5.1g Sodium: 3mg Protein: .5g<\/span><\/p>\n

===========================================<\/strong><\/span><\/p>\n

Coconut Sap\/Coconut Sugar<\/span><\/strong><\/span>
\nMany people falsely use coconut sugar because they think it is healthier. Coconut sugar
\nis made from the sap of the coconut tree; however, it is still sugar. This may seem like
\nbad news, but it’s not. Since it is still sugar, there are many things you can use to substitute
\nfor coconut sugar in your favorite recipes.<\/span><\/p>\n

For lower glycemic sweetener<\/strong> Try using honey, molasses, maple syrup, date syrup,
\nor\u00a0 agave. As you are making these substitutions, remember that it may not be an even
\nexchange.
\nTaste as you go to make sure the food has the right sweetness.<\/span><\/p>\n

\"\"<\/a><\/p>\n

What\u2019s your favorite healthy swap? I\u2019d love to hear more ideas!
\n
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

How to Make Plant Based Baking Substitutes That Are… Dairy Free, Gluten-Free, Soy and Chemical Free. 1 – A perfect substitute for dairy milk powder is\u00a0almond flour.\u00a0It’s the protein in powdered milk that is being introduced\u00a0 into the flour mix, and almond meal adds that. […]<\/p>\n","protected":false},"author":1,"featured_media":367,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,63,45,123,247],"tags":[71,70,220,72,66,99,215],"class_list":["post-318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-dairy-free","category-gluten-free","category-tips","category-vegan","tag-bananas-or-applesauce-for-oil","tag-coconut-oil-for-butter","tag-flax-eggs","tag-non-dairy-sweetened-condensed-milk","tag-regular-flour-for-coconut-flour-or-oat-flour","tag-substitute","tag-substitutes-for-baking-ingredients"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/318","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=318"}],"version-history":[{"count":130,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/318\/revisions"}],"predecessor-version":[{"id":6278,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/318\/revisions\/6278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/367"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}