Substitutions for egg and cake flour

Struggling to bake when you can’t eat eggs or wheat?

No problem! There are ways and means to cut them out and still get to bake all the delicious foods you love. Keep in mind that the end product may taste or look slightly different, but it’s worth a try.

Here are some handy tips:


Substitute 120g cake flour with 120g potato flour, millet flour or barley flour

Substitute 120g cake flour with 100g maize meal, sago flour or rice flour

Substitute 120g cake flour with 90g cornstarch or soy flour

Substitute each egg with 2 tsp baking powder, 2 tsp water and 1 tbsp canola oil. You can add the baking powder to the dry ingredients and the water and oil to the wet ingredients.

*Extra tip if you love mayonnaise but can’t eat eggs: Make your own tangy mixture: Combine 1 cup plain yoghurt with 1 tbsp mustard and 1 tbsp vinegar

Take a look here for a bit more on gluten intolerance and here if you want to know about the carb and gluten content of beer.

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