Food Allergy Substitutions

Previously, I published this document as a post on my blog:
http://docs.google.com/Doc?id=dhkh5qtb_1g258knxr

I've since been adding to it, modifying it also for changes I've sort of voluntarily made in my diet (like the Genotype diet, and eating write for your Genotype/blood type).

Hope you find it helpful! It helps make most recipes in normal cookbooks, and while the substitutes are not perfect and won't taste exactly like the original, in most cases they're good enough for me.

Example if you're a Teacher (blood type A+) and using a cookbook like Martha Stewart (where everything is butter, milk, cream, cheese & wheat)

Butter => Ghee
Cream = > Yogurt, Soy Sour Cream, Coconut Cream, or for a soup just add a little oat flour mixed with allowed "milk"
Milk = > Almond Milk
Chicken Breast or other Ground Meats = > Turkey (Breast or Ground) or Fish
Bacon = > Turkey bacon
Vinegar = > Unbuffered Vitamin C Powder mixed with water, lemon/lime/pineapple juice
Sugar = > Honey
Mustard = > Mustard Powder
Wheat Flour = > Buckwheat flour, quinoa flour, oat flour, rice or teff flour + 1/2 t. xanthan gum, or spelt flour (make your own tortillas)
Pasta = > Buckwheat Soba Noodles, Brown Rice Pasta, Quinoa pasta