What to eat (part four)

If you are following the SCD, there are a few ingredients that are called for from time to time on this blog that you might need to substitute for. Here are some of the more common ones.

Baking Powder
Use 1/4 teaspoon baking soda plus 1 teaspoon Meyer Lemon or Key Lime Concentrate for every teaspoon of baking powder.
OR
Use 1/4 teaspoon baking soda plus 1/2 teaspoon lemon juice or apple cider vinegar.

In either case, add the acidic ingredient during the last mixing step.

Raisins
If you cannot tolerate raisins, use an equal amount of dried plums or dried apricots.

Buttermilk
I use buttermilk in many of my baked goods. Simply substitute it with an equal amount of SCD plain yogurt. In fact, you can substitute any plain yogurt for buttermilk (soy, goatsmilk, etc) if you need to avoid dairy, or you can use any plain yogurt if you don't have (or don't want to use) buttermilk.

Milk

This is not a very common ingredient in my recipes, but if it is used substitute almond or cashew milk.

Starches and flours
Only low starch, gluten free flours are ever used, and they are used very sparingly. Generally only oat flour, brown rice flour, and buckwheat flour are ever used. If you cannot tolerate these flours, or cannot have starches of any kind, substitute with 1 part coconut flour and 1 part flax meal. This may change the texture of the recipe somewhat, but it should be minimal. You may also need to add an extra egg or two, and will likely need to lower the cooking temperature by about 10%.

Flax meal

Flax meal appears in many of my recipes. If you cannot tolerate flax meal, substitute an equal amount of coconut flour. You may need to adjust the amount of liquid, likely increasing the amount of liquid somewhat.