Substitutions / General

Gluten-Free flours
Bean Flour
Buckwheat Flour
Quinoa Flour
Amaranth Flour
Pea Flour
Tapioca Flour
Teff Flour
Nut Meal
 
Gluten-Free Grains
Amaranth
Teff
Quinoa
Rice
Millet
Corn

Alternative Starches
Potato
Cornstarch
Arrowroot
Kudzu
Tapioca Starch

Substitutions for the recipes in the DVDs
What to use instead of soy, corn or rice
Just in general, instead of rice, use millet, amaranth or quinoa.  All of these grains are available in the health food store and are cooked like you would cook rice.

Substitute rice or corn flour (a grain flour) with another grain flour such as sorghum flour.  Substitute soy flour with another bean flour. Substitute corn starch with potato tapioca starch or arrowroot

Mexican DVD:
Enchiladas rather than filling them with the tofu/vegetable filling, consider making filling using the sauce recipe for the Nachos and stirring in some chopped steamed vegetables. Use sorghum flour instead of corn meal for the roux for the red sauce. 

Black Beans and Rice Use quinoa instead of rice. 

Tostadas Rather than using corn tortillas, consider serving it on a bed of quinoa and stacking everything on top. 

Tamales This is a tougher one.  You could probably use cooked millet instead of the corn masa for the tamales.  The filling is very tasty as a side dish. Make it with the pintos and green chilies and serve it over steamed millet or amaranth.

Chocolate DVD:
Cake and Brownies Substitute sorghum, amaranth or teff flour for rice flour

Kids Meals DVD:

Ranch Dressing

You could use nut milk instead of rice milk.  (To make nut milk, see above).  Use regular mayonnaise instead of Nayonaise (which is made from tofu).

Tacos
Use sorghum flour instead of rice flour for the dredge.  Rather than putting these in a taco shell, consider just serving it as a salad in a bowl with the coleslaw on the bottom and the other things on top.  Again, use regular mayonnaise instead of Nayonaise.

Macaroni and Cheese
For the Cheese topping, omit the Soy Cheddar Cheese and substitute sorghum flour for rice flour.

Bread Substitute any other bean flour for the soy flour (navy bean, fava bean)

Italian:
Lasagna, Carbonara and Spaghetti You could make a pasta from potato flour and potato starch and sorghum flour in a pasta maker.  Or, you could try this recipe from Elise Wiggins, Executive Chef at Panzano restaurant in Denver: 1 cup Amaranth Flour 1 cup Tapioca Flour 1 egg 1 tsp Hazelnut oil 1-2 TBS of water. Combine dry ingredients in a big bowl.  Create a well.  Crack egg in the center.  Add oil and 1 TBS of water.  Using a fork, gently whisk in the wet ingredients with the dry.  Dough will be lumpy.  Roll out flat with a rolling pin or a pasta machine.  Cut into appropriate shapes. 

Instead of tofu in the lasagna, cut an eggplant in half and bake it.  Place baked pulp into a food processor and process with garlic, salt, ume vinegar and oil.  Use this in the tofu layer. 

Pesto Brown rice miso there are all kinds of miso available in the Asian grocery store.  Be careful not to purchase any with gluten-containing grains.  You could try this without the miso.  You ll need to add salt to the recipe.

Glazed Squash use honey instead of rice syrup. Mirin wine is made from rice.  You might be able to use a sherry or juice instead.

Meatballs Have you tried using the Pecan bread?  It might be a good thing to use instead of the bread crumbs in this recipe. www.pecanbread.com

Dressing in Mixed Green Salad
Use any other kind of vinegar rather than the brown rice vinegar.

Tempeh Bacon omit

Minestrone omit the pasta in the soup. 

Breadsticks Use potato starch instead of cornstarch.
Dip for bread omit lecithin