Following a healthy diet if you have food sensitivities or allergies isn't impossible, but it requires a bit of research. Once you're familiar with healthier swaps for common ingredients, you can enjoy meals and desserts without sacrificing taste.
Who says you can't have your gluten-free cake and eat it, too?
Even if you don't have a food sensitivity or allergy, knowing what to substitute for a certain ingredient will let you share meals with your loved ones who do have such conditions.
The alternatives detailed below are from the cookbook "Food You Want," written by Nealy Fischer, the founder of The Flexible Chef. Whether you're baking or cooking, using these ingredients can satisfy everyone's dietary needs.
Listed below are 1:1 swaps for common baking ingredients:
Almond flour = slivered almonds ground into very fine crumbs
Soy sauce = tamari (Tamari, also called tamari shoyu, is a Japanese sauce made from fermented soybeans. Tamari has a thicker consistency and a more balanced flavor than Chinese soy sauce. Often used as a dipping sauce, tamari is vegan and gluten-free.)
A specific vinegar = any kind of vinegar (Except for balsamic vinegar, which is unique.)