Comments on: Ingredients and Substitutions

By: Ricki

Ricki — Sun, 28 Aug 2011 15:31:55 +0000

Hi Carolyn,
Thanks so much for your comment, and for reading my blog! When I first started the ACD, I used a lot of stevia. You can use it in most cases in the early stages, as too much agave wouldn’t be recommended anyway for the early diet. Check out my “Anti-candida desserts: what do yo eat?” post for a collection of recipes for all stages to see what kinds of sweeteners I use. I also like yacon syrup, but it has a distinct flavor. And a little bit of vegetable glycerin (food grade only!) can substitute for up to 2 Tbsp (30 ml) of agave. Hope that helps!

By: Carolyn

Carolyn — Sun, 28 Aug 2011 14:59:49 +0000

Thank you for the wonderful resources and recipes on your website. I am trying to maintain an anti-candida diet right now and these recipes are so helpful. I am wondering if you can recommend a substitute for agave nectar that would be candida friendly. I use xylitol a lot, but don’t think it’s sold in liquid form.

By: Daniela

Daniela — Tue, 21 Jun 2011 20:30:38 +0000

Thanks! I’ll try the blender (I have a hand blender)… if it doesn’t work I’ll start looking for flax meal.

I’m kind of new in trying to be a sugar-free gluten-free girl, and I live in Spain, so sometimes I have to “translate” ingredients or substitute, my own trial and error

By: Ricki

Ricki — Thu, 16 Jun 2011 01:21:14 +0000

Hi Daniela, Thanks so much for your comment, and for reading my blog! Unfortunately, the seeds have to be ground as an egg substitute or they won't bind (and then you'll have individual seeds scattered throughout your baking. . . not too peasant). However, if you have a blender you might be able to grind them in there, a little at a time. Otherwise, you can often find flax meal in stores, which is pre-ground flax seeds--take a look for some next time you're in the supermarket or health food store. Liquid sweeteners require some adjustment if you're subbing for dry; try decreasing the sweetener and increasing the dry ingredients (there's an entire chapter about ingredients and subs in my cookbook, Sweet Freedom, but you should be able to find some information on the internet as well).

By: Daniela

Daniela — Wed, 15 Jun 2011 21:43:05 +0000

Hi Ricky,

I don’t have a home grinder. Can I use whole flax seeds? or what else can I use as egg-substitute for cakes and muffins?

I use maple or rice syrup to sweeten, and non solid fats… I guess that’s too much heavy liquid so I only get flat, dense and sticky bakes =(

Daniela

By: lorie rowan

lorie rowan — Sun, 28 Nov 2010 22:38:17 +0000

You totally rock. Am into coconut and made your muffins. Totally great
What is coconut sugar?
I am a bone marrow transplant person, vegan and very athletic-
I ride(bicycle) over 125 miles per week.
Your receipes give me good protein additions to my diet-I cannot sing your praises enough.
Joy and passion are my mantras.
LTS

By: Kerstin

Kerstin — Fri, 12 Feb 2010 00:54:28 +0000

I recently found out I have an intolerance to sugar, specifically anything derived from sugar cane or sugar beet. I am so happy to have found you!!! I have your book, but am wondering if there is something I can substitute Sucanat with since it comes from sugar cane?

By: Mary Bakes

Mary Bakes — Tue, 31 Mar 2009 00:03:31 +0000

Hi Ricki,

Just wondering do you have any tips for replacing maple syrup with sucanat or rapadura?

By: Misao Kiley

Misao Kiley — Sun, 22 Mar 2009 18:19:09 +0000

Sucanat is SUgar CAne NATural. It’s an unrefined sugar. Get it at health food stores.

By: Elisabeth

Elisabeth — Thu, 26 Feb 2009 13:47:34 +0000

I’m also wondering what Sucanat is. There are many of your recipes I would like to try but they call for sucanat and I have never seen or heard of it before!