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Basic Recipe Substitutions for Thickeners
Overview: Basic Ingredient Substitutions for Food Allergies
Many common allergens are also common ingredients in your favorite recipes. There are some ingredients for which you can easily and successfully use non-allergenic substitutes, and there are others for which satisfactory substitutes do not exist.
Whether or not a "safe" version of a recipe can be successfully made often depends on two important factors. First: what is the role of the allergen in the recipe? Second: how many of the recipe’s ingredients require substitutions? If the recipe only has 5 ingredients and you need to swap out four of them, the end result might bear little resemblance to the original dish. The bottom line: sometimes you can create a "safe" version of a recipe, and sometimes you are better off finding a different recipe altogether.
The following is a general guide to using ingredient substitutions for thickeners. Please verify the ingredients and safety of any products named to ensure that it is safe for your child’s unique allergy issues.
If you need additional assistance in finding product suggestions or where to find ingredients for substituting, post a message in the KFA Food and Cooking forums to obtain suggestions from other parents of food allergic children who are also managing the same food allergies.
Substitutes for Thickeners
To replace 1 Tbsp wheat flour that is used as a thickener for sauces, gravies, and puddings, try one of the following:
Advantages and disadvantages of some of these thickeners are...
Approved January 2008. Updated May 2013.