Instructions: This list of alternative foods accommodates various dietary needs.

Dairy Products Plain soy milk can be used in equal amounts to milk.

Flavored soy milk can be used in dishes such as cereals and desserts. For every cup of buttermilk used in baking, substitute 1 cup of soy milk mixed with 2 teaspoons of lemon juice. Nondairy soy cheeses are available in natural food stores.

Eggs As an emulsifying agent, 1 tablespoon of lecithin replaces 1 egg.

Liquid lecithin is better for baking, lecithin granules, for beverages.

Egg replacers, available in natural food stores usually come in powdered form. Use cup liquid egg substitute to replace 1 whole egg.

Flours When making yeast breads, whole-wheat flour or hard wheat flour may replace white all-purpose flour in equal amounts. For recipes (except yeast breads) calling for 1 cup of white all-purpose flour, use 1 cup minus 2 tablespoons of whole-wheat pastry flour or soft wheat flour.

Seasonings Sea salt my be used in equal amounts to salt. For less sodium and added flavor, use 1 tablespoon of tamari or 2 tablespoons of miso instead of 1 teaspoon of salt. Herbal salt substitutes with a low-sodium contents are available in natural food stores. To replace 1 tablespoon fresh herbs, use 1 teaspoon dried or teaspoon ground.

Sweeteners cup of honey will replace 1 cup of sugar. Reduce the liquid content of the recipe by cup for each cup of honey used. Instead of 1 cup of sugar, use cup brown rice syrup combined with cup honey or fruit juice concentrate, 3/4 cup barley malt syrup, 3/4 cup apple juice concentrate, 3/4 cup maple syrup, or cup molasses. As with honey, reduce the liquid content by cup per 1 cup sugar replaced. Sucanat may replace sugar in equal amounts. 3/4 cups of liquid FruitSource or 1 cups of granular FruitSource will replace 1 cup of sugar. Reduce the liquid content of the recipe by 50%. Reduce the fat or oil in the recipe by 25%-50%

Thickeners Arrowroot can replace cornstarch in equal amounts.

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