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1

The answer is both yes, and at the same time no. The problem is that there are a lot of types of soy sauce (see What are the differences between types of soy sauce? ), and many of them are not good substitutions for each other. Depending on what type of soy sauce you're replacing, Tamari may be a good 1:1 substitution, or it may not be.


1

Assuming you want to keep the recipe as close as possible to the original, you could simply replace the 3 cups of sweetened shredded coconut by sweetening yourself 3 cups of unsweetened shredded coconut. Here, as an example, this is a recipe to sweeten 1 cup of unsweetened shredded coconut. You can find the details and adjust the recipe to make 3 cups. Keep ...


0

I frequently use lard in my biscuits and pie crust and the texture is always light and flaky. However, the temperature of the fat is very important. This applies to shortening as well. If I use the lard at room temperature the result is much less flaky than if I chill (or usually, freeze and shred) it. Gluten formation is inhibited at cold temperatures. Once ...


2

Lactose free milk is available almost everywhere. Butter contains only small amounts of lactose (just look at the carbohydrate content) and you don’t need that much. In some places you can nonetheless buy lactose free butter. Aged cheese contains very little to no lactose (again, just look at the carbohydrate content, lactose is a carbohydrate, if the cheese ...


0

I have made vegan beschamel before, using margarine instead of butter in the roux. I used soy milk instead of actual dairy. Although I considered it a success it really wasnt a beschamel. I would rather call it a vegan cream sauce. Beschamel is a specific type of sauce that is considered a base sauce and has a fundamental part in traditional French cooking, ...


1

From personal experiences I highly recommend replacing the milk and butter with the vegan substitute for cream, I use the the soy milk one and add a pinch of salt. I don't know how sensitive your toddler is to lactose, but Parmesan is almost completely lactose free due to its long ageing process, so it should be safe to use. Generally, no hard cheese should ...


2

Every fat prevents gluten formation as much as any other fat. At least, if there are any differences, they are not noticeable by somebody eating a finished product. When substituting fats, "how much it inhibits gluten" is not a criterion. Just pick whatever fits your recipe.


1

Basically, you can just replace butter with any other kind of fat, replace milk with water and leave out the eggs and cheese. It's really that easy. It won't taste the same, but come reasonably close in many aspects. Personally I like to add some nuts (like ground almonds for a relatively strong taste, blended soaked cashews for something more mild) and ...


6

If we are talking about lactose intolerance (as opposed to some other issues like a genuine allergy), note that all the dairy products for your Béchamel are available as lactose-free version in most supermarkets. Other (non-dairy) substitutions would work - any combination of flour heated in fat and then used to bind a liquid will give you some kind of ...


2

A nutritional yeast "cheese" sauce is fairly similar to a bechamel. This one from Bob's Red Mill is basically a vegan bechamel with nutritional yeast flakes added. For more flavor, you could use a nondairy milk or broth instead of water. You could definitely just add some yeast flakes with the flour in your regular sauce recipe. You can get a ...


19

Butter: Butter is an emulsion of fat and water (more or less)—it is typically around 80-82% fat (European butters tend to have a little more fat, American butters tend to have a bit less)—and this fat is solid at room temperature. This suggests that a good substitute for butter would be another solid-at-room temperature fat (such as coconut oil, lard, ...


3

I have made bechamel many times using oil (olive or something more neutral tasting) in the roux, and then using an unsweetened 'coconut milk beverage' (the stuff sold in cartons that's thinned to the consistency of cow's milk and may have gums or other thickeners in it). I typically use Trader Joe's brand. It might be the exact same flavor, but you can get ...


1

Use a seitan recipe: SEITAN This versatile vegan meat replacement can be seared, grilled or fried! 1¾ cups Vital Wheat Gluten (seitan) ⅓ cup Nutritional Yeast 2 tsp Garlic Granules 1 tsp Onion Powder 2 tsp Crushed Fennel ½ tsp Turmeric 3 Tbsp Soy Sauce 1 tsp Molasses 1 tsp Tahini 1½ Tbsp Oil 1½ cups Mushroom or Vegetable Broth In a medium bowl, whisk ...


6

80% potassium carbonate, 20% sodium bicarbonate at some concentration https://omnivorescookbook.com/kansui is likely to behave very differently than your sodium hydroxide. Kansui is probably strongly buffered, while your pH is likely to wander. That sort of thing is liable to wreck recipes. I'd find a good how-to online, and make the stuff right.


0

I often with use Guar gum or sometimes Xanthan gum to thicken sauces. If the sauce is to be served warm or hot, I will go with the Xanthan gum, but I've found them to work similarly enough in most cases.


1

While there are many thickeners, none is easier to apply than tapioca starch. Other starches work the same as tapioca, with minimal differences in the final texture. All other thickeners are harder/more tedious to use, and none is as universally suited to different applications as starch is. There are no liquid thickeners, that would make no sense - ...


2

The method I was taught doesn't care about the absolute amounts: First add small amount of the sauce/soup/whatever you want to thicken to the 'powder type' thickener and stir, adding more sauce until it's a very thick liquid without clumps. Only then pour the liquefied thickener with sauce into the 'bulk' of sauce. A very modest amount of stirring will ...


2

Brew your own wine stores sell "acid blend" crystals which include all three of the main organic acids: tartaric, malic, and citric. The ratios differ between brands. You could try mixing up a bit of acid blend in water to make a solution that is 5% acid, similar to the acid level in vinegar and see how you like it. Some wine shops also sell the ...


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