Substitute for Paleo Foods

Substitute for Paleo Foods
Substitute for Paleo Foods

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Milk - nut milk, coconut milk, almond milk

  • Butter - olive oil, bacon grease, coconut oil

  • Yogurt - coconut milk

  • Sour cream - chilled coconut milk combined with a few drops of lemon juice

  • Whip cream - chilled coconut milk flavored with a bit of honey or orange

  • zest

  • Vinegar - small amounts can be substituted with lemon or lime juice. As a general rule, tomato recipes such as salsa would use lime juice, fruit

  • recipes would use lemon juice.

  • Cider vinegar - apple juice

  • Alcohol - sometimes very hard to adapt. In some cases the alcohol can

  • simply be deleted altogether. Or depending on the recipe, substituted with chicken or beef broth.. Juice would also be an alternative, grape, orange or apple. In some cases a combination of both broth

  • White sugar - using half the amount called for, substitute honey

  • Brown sugar - using half the amount called for, substitute maple syrup

  • Molasses - honey or maple syrup

  • ===============

  • Other Substitutions:

  • 1

    teaspoon dried herbs for 1 tablespoon fresh herbs

  • 1

    tablespoon instant minced onion, rehydrated, to replace 1 small fresh

  • onion

  • 1/8

    teaspoon garlic powder instead of 1 small pressed clove of garlic

  • substitute 2 tablespoons of flour or 1 tablespoon cornstarch for 1 tablespoon of arrowroot to use as a thickening agent mix 1/2 cup tomato sauce with 1/2 cup of water to make 1 cup tomato juice

  • =============

  • Approximate Measurements:

  • 1

    lemon = 3 tablespoons juice

  • 1

    lemon =1 teaspoon grated peel

  • 1

    orange =1/3 cup juice

  • 1

    orange =2 teaspoons grated peel

  • 1

    pound unshelled walnuts = 11/2 to 13/4 cups shelled

  • 1

    pound unshelled almonds = 3/4 to 1 cup shelled

  • 8 to 10

    egg whites = 1 cup

  • 12 to 14

    egg yolk = 1 cup

  • ==============

  • Equivalents:

  • 3

    tsp. = 1 tbsp.

  • 2

    tbsp. = 1/8 c.

  • 4

    tbsp = 1/4 c.

  • 8

    tbsp. = 1/2 c.

  • 16

    tbsp. = 1 c.

  • 5

    tbsp. + 1 tsp. = 1/3 c.

  • 12

    tbsp. = 3/4 c.

  • 4

    oz. = 1/2 c.

  • 8

    oz. = 1 c.

  • 5/8

    c. = 1/2 c. + 2 tbsp.

  • 7/8

    c. = 3/4 c. + 2 tbsp.

  • 16

    oz. = 1 lb.

  • 1

    oz. = 2 tbsp. fat or liquid

  • 2

    c. fat = 1 lb.

  • 2

    c. = 1 pt.

  • 2

    pt. = 1 qt.

  • 1

    qt. = 4 c.

  • a few grains = less than 1/8 tsp.

  • pinch is as much as can be taken between tip of finger and thumb

  • speck = less than 1/8 tsp.

  • ==================

  • Metric Conversion:

  • 1

    tsp. = 4.9 cc

  • 1

    tbsp. = 14.7 cc

  • 1/3

    c. = 28.9 cc

  • 1/8

    c. = 29.5 cc

  • 1/4

    c. = 59.1 cc

  • 1/2

    c. = 118.3 cc

  • 3/4

    c. = 177.5 cc

  • 1

    c. = 236.7 cc

  • 2

    c. = 473.4 cc

  • 1

    fl. oz = 29.5 cc

  • 4

    oz. = 118.3 cc

  • 8

    oz. = 236.7 cc

  • 1

    pt. = 473.4 cc

  • 1

    qt. = .946 liters

  • 1

    gal. = 3.7 liters

  • 1

    dry oz. = 28.3 grams

  • 1

    lb. = .454 kilograms

Directions

follow previous page

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: