with a great taste

Free from

Baking without eggs, milk, sugar or gluten? No problem! Here are our ingenious alternatives

“Free from” - with a great taste!

There are as many different food intolerances as there are grains of sand on the beach \n- and just as many diets. Before bringing some home-baked treats to a coffee date, you always have to start with a survey: \nIs anyone vegan, vegetarian, sugar/lactose/gluten-free \nor anything else? Ultimately, you want your cake to be free from all “disruptive” ingredients and suitable for every diet, so that everyone can have a bite of your delicious cake, without being excluded because of their diet.\n \n\nHere, we have listed which ingredients can be replaced in baking, how, with what, \nand which of them you are most likely to have\n at home.\n The result is always a tasty slice of cake and that’s all that matters!

Baking without eggs - the alternatives

\nWhat can be used instead of eggs in baking recipes? This question is not only a matter for vegans. Even when it comes to spontaneous baking, your fridge or pantry may not have the right ingredients you need. If there are no eggs don’t worry, the dough will get the right binding quality, moistness and texture using these ingredients. The quantities stated always refer to size M eggs.\n\n

Linseeds:

Apple puree:

Banana:

Chia seeds:

Psyllium husks:

Other alternatives include:

Baking without milk - the alternatives

\nWhat can be used instead of cow’s milk\n? The answer is quite simple: \na plant-based milk alternative.\n This is often known as a “drink”. Drinks such as coconut, cashew and hazelnut milk often work well in sweet recipes. For those concerned about sustainability, oat milk is a better option. It is brewed regionally and requires less water. Oat drinks have a natural sweetness due to the starch in the oats. Therefore, you can also reduce the sugar content in the recipe.\n \nPlant-based milk can usually replace cow’s milk at a ratio of 1 to 1. \nNot only is plant-based milk\n similar in colour but also in consistency\n and it is perfectly suited to cooking and baking. The plant-based alternatives also taste good on their own: for breakfast with oats, muesli, porridge or rice pudding or simply in a cup of coffee. As there are so many plant drinks out there, you just have to try them out until you find your favourite type.\n

Oat drink:

Soya drink:

Rice drink:

Coconut drink:

Water:

Baking without sugar - the alternatives

Unbelievable but true: Even \nsugar can be replaced in most recipes without issue. \n“Why” is the key question here. Is it because you do not want to use any industrially-manufactured “empty” sugars and would rather use the \nnatural, “rich” sweetness\n from fruit? Or are you concerned about the \ncalorie content\n? Once the reasons are clear, it is easy to make the right choice.\n

Honey:

Maple syrup:

Dates:

Coconut blossom sugar:

Baking without gluten - the alternatives

\nTasty cakes do not need to be baked with wheat flour. Here too, there is another way. You can avoid gluten by \nsteering clear of wholegrain wheat, rye flour, barley \nor the currently trendy true wheats like \nemmer, spelt, Kamut or Einkorn\n and others. Would you like to bake cakes that can be eaten by people with gluten intolerances or coeliac disease?\n
You can get started straight away using these \ngluten-free flour varieties\n: \nBuckwheat, teff, millet, rice, corn, oat, coconut and plantain\n, as well as many more. As none of these contain gluten, baking recipes such as bread recipes do not need amended much. \nExperiment \nwith the flours, then you can work out how they act during baking and \nwhether the wheat flour can be replaced with another flour of your choice at a ratio of 1 to 1.\n The only drawback is: Baked goods do not often rise as well as they would with gluten-based flour types but the taste will nonetheless be a winner!\n\n