What on earth do these people think recipes are
this post was submitted on 19 May 2025
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Suggestions, clearly.
They kind of are if you understand what role these ingredients play and why. I was able to make an easy substitution in an oatmeal cookie recipe because the nuts I was adding were primarily bulk as was the oats so the substitution worked out fine. If, on the other hand, I replaced oats with more raisins that might not have worked because the raisins would add more moisture.
You can replace like for like provided they are doing the same job
They kind of are if you understand what role these ingredients play and why.
"If"
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Decided to give your “famous” crab cake recipe a try. Substituted double chocolate fudge brownies for the crab and was murdered by how bad it was. No crab to be found anywhere in the mess and now I have panic attack disorder. -15/10 Next time just say you don’t know what the fuck a crab cake is, GWYNETH.
The amount of dumbfucks in the 1990s who suggested I could remove the eggs from my cookies recipe and replace them with bananas and cider vinegar was insane. I get you are looking to reduce fats but why would a banana and acid do the same job as the egg?
There are lots of vegan egg replacement tricks, banana is one of them. If you look at pictures when you search "vegan egg replacement" you'll find a bunch of them. Flax seed "egg", chia seed "egg".
Apparently, the apple cider vinegar one is supposed to be combined with baking soda, which I'm not certain how that'd work as vinegar and baking soda reacts quite violently, releasing a lot of CO2 all at once (classic school "homemade bottle rocket" recipe: vinegar and baking soda).
It’s still not chemically do the same thing as a different fat would. It’s not going to bind like the protein in eggs do either.
Banana does get a little gluey when cooked. It’s not a perfect substitute but it does help keep things together a bit.
Source: rolled oats + mashed banana + chocolate chips makes a decent chewy cookie.
Oh I'm aware, I've tried almost all of them and none of them worked very well in my homemade vegan and gluten free pasta attempts. (I don't personally suffer from coeliac disease, but I wanted to see how difficult it was living as one. It's difficult.)
Celiac here. I get so annoyed when companies try to combine all dietary restrictions into a single food item, e.g., the GF cookie is also the vegan/ dairy free cookie. It's hard enough to make something edible with a single restriction, but when they try to lump all the restrictions into a single product it is almost always disgusting.
Yeah, I run into this. One vegan daughter, one girlfriend -of another daughter who has a nut allergy. It is often a one or the other choice, I have to warn one of them not to eat something. It is hard to juggle both those restrictions.
That is because many of thepeople who are “vegan” ate also gluten free befause it is a fad and not because they actually have problems with gluten.
when they try to lump all the restrictions into a single product it is almost always disgusting.
I can only imagine. I haven't gone that deep down the gluten free rabbit hole, but it seemed bleak indeed.
Out of curiosity, do you use a lot of xanthan as a celiac? Seemingly that is the only gluten alternative, but it looked a bit pricey for my testing, so I omitted it.
I was never a huge baker before the diagnosis, so now we mostly stick to quick breads and cookies when it comes to baking. Those types of recipes usually suffice with either baking soda or baking powder if using an all-purpose GF flour like the King Arthur mix. The best tasting GF flour I've tried though is Bob's Red Mill, and they do specifically recommend (and sell separately) xanthan gum for various types of baked goods. Even when I follow their (Bob's Red Mill) recommendations though, the dough is still typically a bit runny.
I used to make my own wing sauce and would make 2-3 liters at a time. The merest suggestion that I would use Xanthin gum was enough for the sauce.
No joke I would blow off the dust that collected around the bag inside of the container and that was enough for 2-3 liters of sauce. I likely used a gram or less at a time.
Xanthin gum is very powerful.
The merest suggestion that I would use Xanthin gum was enough for the sauce.
😄 Sounds like it's worth the money then.
Oh this is so surprising. I typically use corn starch to thicken sauces. Have you compared xanthan gum head-to-head with corn starch?
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I could do vegan way before gluten free. Im working on transitioning to aplant based diet becase I live in the USA and our meat is about to be very unsafe.
Veggies probably will be too, unfortunately 🥲
Never a better time to grow your own
I always steam when people replace anything with banana, but that's because I'm fuckin' allergic to banana.
Health people act like banana is a solution for everything.
There are people who think if it looks the same, it can be substituted. They blow a lot of chips if they try electronics design.