All of our recipes are gluten-free, but we also endeavor to make them as accessible as possible to other dietary restrictions (including the Top 8) and other common dietary choices:
Peanuts | Tree nuts | Soy | Fish | Shellfish | Eggs | Dairy/lactose/casein
Corn | Refined sugar | Vegetarian | Vegan | Grains
Though specific substitutions may vary by recipe (and we try to include suggestions in the notes section of recipes themselves), in general follow these guidelines to make our recipes:
Omit or substitute sunflower seed, almond, cashew, or another seed or nut butter.
Omit or substitute sunflower seeds, hemp seeds, or other seeds. Seed butters such as sunflower work great in place of almond butter or similar in baking recipes. Hemp seeds are a great alternative to pine nuts, walnuts, or cashews in pesto.
Substitute hearty vegetables, chicken, or another protein for tofu. Substitute a store-bought or homemade soy-free “soy” sauce for tamari wheat-free soy sauce or gluten-free soy sauce. Watch for ingredients on chocolate, which can often contain soy lecithin.
In most baking recipes, our go-to substitution is to replace each egg with 1 tbsp ground flaxseeds and 3 tbsp warm water. Allow the mixture to set for 2 minutes and use in place of the egg.
Substitute a non-dairy milk such as soy, almond, cashew, hemp, or rice for cow’s milk. Substitute non-dairy vegan shortening such as Spectrum for butter. Substitute homemade cashew cream for half-and-half.
Substitute arrowroot flour, tapioca starch, or potato starch for cornstarch. Check the ingredients on your baking power and confectioner’s (powdered) sugar, which typically contains cornstarch.
We consider white granulated sugar, light brown sugar, dark brown sugar, and turbinado sugar to be refined sugars. We consider less-refined and unrefined alternatives to include coconut sugar, honey, agave nectar, and maple syrup.