Egg Substitute:
This works for recipes using eggs as binders. It won't work if the egg's job is to help the recipe rise as in angel food cakes or when eggs need to be whipped, such as in meringues.
For each egg, mix 1 T ground flax with 3 T water. Microwave 30 seconds for 1 egg substitution, 1 minute for 2.
Baking Powder Substitute:
For each teaspoon of baking powder called for, use 1/2 tsp. of safe cream of tartar (I use McCormick's or Penzey's) and 1/4 tsp. of baking soda.
Powdered Sugar:
Blend granulated sugar 1/4 cup at a time on high. Stir down and reblend. It's still very slightly gritty, but works for me.
Milk Substitutions:
Use the same amount called for in the recipe:
Coconut milk without added ingredients. This works really well as a cream substitute as long as the cream does not need to be whipped.
Water - works amazingly well most of the time!
If you're not worrying about histamines, you can use a corn free soy or almond milk. If you're not following a gluten free diet, rice milk will work, but most rice milks are not gluten free.
Buttermilk Substitution:
This helps your breads rise better!
For each cup of buttermilk called for, add 1 tablespoon lemon juice or vinegar to the measuring cup and fill to the one cup line with the liquid you're using. This even works with just plain water.
Homemade Broth:
I use bottled water. Several ways: 1) save bones from roasted poultry, cover with water, cover and simmer for a couple of hours. 2) Put a whole thawed chicken in a large pot, cover with water, add herbs, gently simmer for about 45 minutes. Remove chicken (this is poached chicken and really good in salads, pasta dishes, risotto ...), simmer broth until it's the concentration you want. 3) When cutting up a whole chicken, cover neck and back with water, cover and gently simmer for about 45 minutes.
Homemade Vanilla:
Fill a pint jar about 1 inch below the top with Ciroc grape vodka. Cut two vanilla beans in half and slice open. Add to the vodka and seal up. Let sit for a few weeks, shaking each day.
