Useful Substitutes Chart
Butter to Olive Oil Ratios

1 Teaspoon Butter = ¾ Teaspoons Olive oil
2 Teaspoons Butter = 1 ½ Teaspoons Olive oil
1 Tablespoon Butter = 2 ½ Teaspoons Olive oil
2 Tablespoons Butter = 1 ½ Tablespoons Olive oil

¼ Cup Butter = 3 Tablespoons Olive oil
1/3 Cup Butter = ¼ Cup Olive oil
½ Cup Butter = ¼ Cup + 2 Tablespoons Olive oil
2/3 Cup Butter = ½ Cup Olive oil
¾ Cup Butter = ½ Cup + 1 Tablespoon Olive oil
1 Cup Butter = ¾ Cup Olive oil
2 Cups Butter = 1 ½ Cup Olive oil

Homemade Rice Puffs Cereal

Ingredients
1/3 Cup unsweet cocoa
2/3 Cup pure cane sugar
1 Egg *(Substitute: 1 tablespoon of flaxseed + ¼ Cup of cold water. Let sit and firm)
2 Tablespoons cold water
2 ½ Tablespoons olive oil

Instructions
1. Boil rice as directed.

2. Spread thin layer on cookie sheet (lightly olive oil sheet pan).

3. Bake at 275` for 2 hours.

4. Low oil (olive) fry rice- it will puff up white. Remove from oil.

5. Drain on paper towel.

6. Salt for “popcorn”

Rice Flour Crepes/ Pancakes
Or, Base for Pizza

Ingredients
1 Cup rice flour, fine
1 Tablespoon rice flour
½ Teaspoon sugar
½ Teaspoon salt
½ Cup rice milk
¼ Cup water

Instructions
1. Whisk all ingredients together.

2. Add more rice milk for thinner batter.

3. Heat olive oil in non-stick pan. Add batter.

4. For each side, 2-3 mins or until light brown.

Thin Cocoa Icing

Ingredients
1/3 Cup unsweet cocoa
2/3 Cup pure cane sugar
1 Egg *(Substitute: 1 tablespoon of flaxseed + ¼ Cup of cold water)
2 Tablespoons cold water
2 Tablespoons margarine *(Substitute: Olive oil, 2 ½ Tablespoons)

Instructions
1. Place cocoa, sugar, “egg,” and water over low heat and cook- do not boil.

2. Remove from heat and cool. Add “margarine.” Beat until fluffy.
 

Simple Bread

Ingredients

Dry
2 ½ Cups rice flour
½ Cups tapioca flour
2 ½ Teaspoon guar gum
1 Tablespoon yeast
1 Teaspoon salt

Liquid
2 Tablespoons olive oil
1 ½ - 2 Cups water
1 Teaspoon cider or rice vinegar


Instructions
1. Add liquid ingredients to dry ingredients in a food processor. Process until smooth.

2. Spoon into greased bread pan or muffin tins.

3. Bake at 350` for 30 mins for bread (15 mins for buns).

This is Zackary.

It all started with dessert. When it came time to switch Zack to regular baby food, we decided to give him a banana-custard treat. This, however, gave him such a bad reaction that we had to rush him to the hospital.

Since then, we've tested him other allergens, and found that he cannot have: wheat, milk, corn, oat, barley, soy, nut, egg, gluten, casein, carrots, beef, and shellfish, among other foods.

We've been very careful about what to give Zackary. Any trace of these foods could put him into an anaphylactic shock. Since we found out about his allergies, we've been making everything from scratch.

Since then, we've been collecting recipes. Our hope is that, through this blog, we can share and distribute recipes among other families who are struggling to cook for allergy-free children as well.