In the Pantry: Alternative Baking Ingredients

With all of the beautiful baking that’s been going on around here, I’d be remiss if I didn’t highlight some of the healthful alternatives that are out there. A great resource for this and all things healthy and delicious: the always-amazing Pamela Salzman. Here’s a roundup of some of our favorite alternative baking ingredients:

Flours

There are a lot of great alternatives to traditional flours out there, and both Pamela and I use them quite a bit. Some of our favorites: King Arthur Multi Purpose Gluten Free Flour, Bob’s Red Mill Whole Wheat Pastry Flour, and Honeyville Farms Almond Meal. Some other good options to try: Bob’s Red Mill Gluten Free Flour, King Arthur Whole Wheat White Flour, Bob’s Red Mill Brown Rice Flour, and Bob’s Red Mill Coconut Flour.

Pamela also uses spelt quite a bit, especially for baked goods because it’s a little bit sweeter than wheat. A favorite: Vita Spelt Whole Spelt Flour. Another alternative that Pamela likes to use: sprouted flours.

Rolled Oats, Cacao & Coconut

In addition to gluten free flours, Bob’s Red Mill also makes great Gluten Free Rolled Oats.

And there are lots of great coconut products out there, including Native Forest Organic Coconut Milk, and these Organic Coconut Flakes and Organic Shredded Coconut, both from Bob’s Red Mill.

For cacao, try Shiloh Farms Organic Cocoa Powder and Sunspire Organic Bittersweet Baking Chips. A great alternative when trying to get the same flavor and feel: organic unsweetened carob chips.

Baking Powder, Baking Soda, Arrowroot & Xantham Gum

Bob’s Red Mill makes lots of great options in this category, including Xantham Gum, Gluten Free Baking Soda, Double Acting Aluminum Free Baking Powder, and Arrowroot Starch Powder.

Coconut Oil

For coconut oil, try Dr. Bronners Magic Fresh-Pressed Virgin Coconut Oil.

Sweeteners

For alternative sweeteners, coconut sugar is great. And just as good for sweetening: maple syrup. Pamela shared that she tends to use more Grade A than B because it has a lighter flavor. One to try: Shady Farms Organic Maple Syrup.

Another great alternative sweetener in Pamela’s arsenal: dates. Rich in minerals and fiber, dates can be made into a paste or puree and used in place of refined sweeteners in quick breads and muffins. (A great example: her amazing Date-Sweetened Banana Bread)

Date paste – literally just pureed dates – has a neutral, almost caramel-like sweetness. And, it adds moisture to baked goods which can sometimes allow for using less added fat. Date paste is not ideal, however, if you are making crispy baked goods, such as a cookies. To make your own date paste, start by soaking 1 cup of pitted dates in 1/2 cup hot water for about 20 minutes. Then, puree in a food processor or in the bowl of an electric mixer fitted with a paddle attachment.

Egg Alternative

Another great tip from Pamela: her recipe for an alternative to eggs as a binder in baking. To make a “flax egg,” simply add 1 Tbs. ground flax meal and 3 Tbs. warm water. Allow to sit on counter for 15 min before using.