Gluten-free, Casein-free (GFCF)

Ingredients and Substitutions 

The following will help you navigate the many possible substitutions when converting to GFCF.

Flour Substitutes

Milk Substitutes

Oils, Margarines and Butter

Egg Substitutes

Sugars and Sweeteners

Corn-Free

Vanilla and Vinegars

"Soy" and Worcestershire Sauce

Beef-free Gelatin

GFCF flours
There are many possible combinations of flours you can mix to use in recipes. Here are some of the most common.

You can find more information about pre-packaged GF Flour mixes at gfcfdiet.com/bakingcanning.htm and http://www.allergygrocer.com/

Please note: some commercial GF baking mixes (like Arrowhead Mills ) contain more than flours (such as baking powder, salt and other ingredients). Where as some other commercial mixes (like Bob's Red Mill) only contain flours.

Some GFCF flours:

Almond Flour

Pecan Flour

Rice Flour

Brown Rice Flour

Sweet Rice Flour

Potato Starch Flour

Potato Flour

Tapioca Starch

Sorghum Flour

Buckwheat Flour

Arrowroot Flour

Garfava Flour

Quinoa Flour

Navy Bean Flour

Cornmeal and flour

Amaranth

Lentil flour

Oat and Millet Flours, while naturally GF, are not considered safe on the diet for our kids as most all are grown with, or manufactured with and therefore contaminated by wheat or gluten.

Bean flours

I use the small white beans you find in bags at grocery store. I hand grind them which is my aerobics class for the day. I make tortillas using a combination of flours (1 part tapioca, 1 part potato starch, 1 to 2 part rice, 1 part bean flour, 1 part arrowroot starch) then for each cup of flour mix I add 1 tsp Xantham gum, 1 tsp baking powder, 3/4 tsp salt I make up a big batch of flour mix. Then daily or every other day I take 1 cup of flour add 2 1/2 tablespoons of safflower, sunflower or sesame oil 1/4 cup water mix and with hands kneed a little using extra flour if necessary Then make little balls and roll with a rolling pin. I then put them on a hot frying pan, with or without oil. Cook until a few brown spots appear. This receipe can also make crackers, if you roll them thinner and fry them longer they get crispy. Roll them thicker and they will be softer. I also add calcium and magnesium capsules to this mix.

I grind my own bean flour, too. I do combinations of flours. When I saw that Garfava flour was so popular, I decided to combine my own. Fava beans are VERY expensive, so I haven't used them yet.

I use garbanzo beans combined with another kind of bean flour (about a 1/2 and 1/2 mix). So far, I've combined with navy beans and anasazi beans. Anasazi beans are about the size and shape of great northern beans, and have a mottled maroon and white coloring. The inside of the bean is white. (I guess you could call my flours Garnavy and Garsazi flours) I grind up about 3 cups of combined bean flour, and then use the following proportions. (I got this from one of Bette Hagman's books)

3 cups combined bean flour

3 cups cornstarch or arrowroot

3 cups tapioca starch flour

1 cup rice flour (I use white rice flour)

I put this GFCF flour in a canister, and then use it in cookies, muffins, etc. I've been using my regular cookie recipes, and adding 1/2 teaspoon xanthan gum to it. That seems to work well.

I tried coating fried chicken with this mixture, and it tasted too heavy. I prefer using rice flour, combined with tapioca starch flour and potato starch.

Grinding my own beans saves a lot of money! I bought 25 lb. bags of several kinds of beans -- garbanzo, great northern, navy, red kidney, cannellini, anasazi, and a couple of others. By grinding my own beans, I'm paying pennies on the dollar for bean flour.


SUBSTITUTE BISQUICK

5 cups favorite bread style GFCF flour mixture
4 1/2 tbsp. baking powder
2 Tbsp. sugar
2 1/2 tsp. salt
1 tsp. absorbic acid powder
1 cup solid shortening, i.e., Crisco or 3/4 cup coconut oil/butter

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.

General Baking Mix #1 by Carol Fenster

1 cup rice flour
1/2-3/4 cup potato starch
1/4 cup tapioca starch/flour

General Baking Mix #2 by Carol Fenster

3 cups garfava bean flour
2 cups potato starch
2 cups cornstarch
1 cup tapioca flour
1 cup sorghum flour

Original formula by Bette Hagman

2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch/flour

Four Flour Bean by Bette Hagman

2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour

Featherlight by Bette Hagman

1 cup rice flour
1 cup cornstarch
1 cup tapioca starch/flour
1 Tbsp. potato flour

Pastry mix

1/8 cup potato flour
7/8 cup Ener-G Foods rice flour

Cookie mix

1/4 cup chickpea flour
1 cup sorghum flour
1/4 cup sweet rice flour

Bread mix

1 cup brown rice flour
1/2 cup potato starch
1/2 cup sweet rice flour
1 Tbsp. unflavored gelatin

Flour Mix I
1 1/3 cup white rice flour
2/3 cup potato starch
2/3 cup brown rice flour
1/3 cup tapioca starch
2 tbsp. soy flour

Flour Mix II
1 1/3 cup millet flour
2/3 cup potato starch
2/3 cup sorghum flour
1/3 cup tapioca starch
2 tbsp. bean flour

Flour Mix III

3 cups sorghum flour
1 cup tapioca flour
1/2 cup almond flour

Sorghum is the GFCF flour that I like most. It isn't gritty like rice, it isn't bitter like quinoa and bean flour, and it isn't as allergenic as corn and soy. It is darker and denser than some, but delicious. Tapioca flour is great for holding things together and gives a nice crisp crust. Almond flour is mild tasting and adds protein. Sorghum is higher in protein as well, making this good for autistic kids- getting protein in them is so important. You can make big batches of this and keep it in the fridge for substituting. If your family is allergic to nuts, just leave out the almond flour.

Flour Mix IV

1 cup Garbanzo Flour
1 cup White Rice Flour
1 cup Tapioca Flour

GF Flour Mix V

4 cups brown rice flour
1 1/2 cups sweet rice flour (NOT white rice flour)
1 cup tapioca starch or tapioca starch flour
1 cup rice polish or rice bran
1 tbsp xanthan gum or guar gum

GF Flour Mix VI

2 cup brown rice flour
2 cup white rice flour
1 1/2 cup sweet rice flour
1 1/3 cup tapioca starch
2/3 cup corn starch
1/2 cup rice polish or rice bran or flour
2 tsps xantham gum
Sift together 3 times & store in canister.

Cookie flour mixture

2 cups sweet rice flour
2 cups rice flour
1/2 tapicoa flour

GFCF Milks

There are a lot of types of milk substitutes available now. Here are just a few.

Vance's DariFree (vanilla and chocolate) Potato Milk

Almond Breeze Almond Milk (plain, vanilla and chocolate)

Hemp Milk (plain, vanilla and chocolate)

Rice Milk (many brands are avaiable in local grocery stores, make sure they are GFCF as some contain barley) plain, vanilla, chocolate, organic, some are in the refrigerated section too.

Milk Sub Recipes

Rice Milk 1

1 cup of cooked rice - warm out of the pot
4 cups warm water
put in blender and puree
add vanilla (1 tsp) or to taste - or almond flavor
add honey to taste
strain it
throw out the rice crumbs
drink the milk

It's alot cheaper. If you don't like this recipe, change it to suit your needs. You need to drink it up in a week.

Cashew Milk

1 cup raw cashews, well rinsed
1 cup hot water
1/2 tsp. salt
1/4 tsp. gluten-free vanilla (opt)
OR buy some fresh vanilla bean at the health food store
2 tsp. honey (or sweetener of choice)

Grind cashews in coffee grinder (best option) or put them in blender with water and blend well. Combine all ingredients in blender and add an additional 3-6 cups more cold water, to taste. Strain through a sieve to acheive a smooth milk. I save the leftover cashews from my sieve and throw them in my granola recipe....

Rice milk

4 cups hot/warm water
1 cup cooked rice (white or brown)
1 tsp vanilla

Place all ingredients in a blender until smooth. Strain twice to be sure to get out any little rice pieces. You can also add almonds before blending for calcium and it adds body, or any other calcium supplement you might want to use. I also recently found gluten free brown rice syrup in my health food store. I added a little this last time, and you couldn't tell the difference between the homemade and store bought.

Almond Milk

3/4 cup almonds, blanched
1 tsp. honey
OR 1 dried pineapple ring, chopped
1/4 cup sesame seeds
5 cups water
1/4 tsp. salt
1 tsp. gluten-free vanilla, or vanilla bean

It is best to first grind almonds in coffee grinder. In blender, place all the ingredients, with only a small amount of the water. Blend well and then add the remaining water. Line sieve with a cheesecloth and pour the almond milk through the cheesecloth. Chill before serving.

Cashew-Rice Milk or Cream

2/3 cup cooked brown rice, warm
1/2 cup cashews, raw and rinsed
1 tsp. vanilla, gluten free or vanilla bean
1/2 tsp. salt
3-4 tsp. honey or sweetener of choice
3 cups water for the milk or for cream, just enough water to blend the ingredients for a thicker consistency
1 banana (use only if using cream for dessert-type recipes)

In blender container, combine all ingredients and blend on high speed until smooth and creamy. It may take 2-3 minutes for the cashews to be thoroughly blended. Then add more water, a little at a time, until desired thickness is reached. For the cream, add as little water as possible to make a thick cream base for soups, gravies, and other recipes that need thickening. (leave out the vanilla and the honey when using for soups and gravies). For milk to use on cereals or in recipes, add the full 3 cups of water. Chill before serving.

Rice Milk

1 cup cooked brown rice
2 cups water
1/8 teaspoon vanilla (gluten-free) or vanilla bean
Sweetener of choice to taste (can use just a small amount of honey or pitted dates)

Put all in a blender and blend on high for 3 minutes. Strain through a sieve or cheesecloth. Can add more water for desired consistency.

GFCF Margarines, Butters and Oils

Coconut Oil/Butter (substitute 3/4 cup coconut oil/butter for 1 cup shortening)

If you want to substitute oil for butter, margarine, or shortening you should keep in mind that it can lend a greasiness to the finished product. It is not a direct substitute and the other liquid ingredients may need to be slightly reduced. Example: 1/3 to 1/4 cup oil = 1/2 cup butter, margarine, shortening or soy butter/margarine

Using fruit butters in place of oils in recipes

Because the fruit will add more sweetness than butter, reduce the sugar in your recipes a touch.

Think of the flavor of your recipe to judge which fruit flavor will work best. For example, prune puree works particularly well in chocolate desserts, such as brownies; and apples will add that festive fall flair to most quick breads.

In general, use 1/2 cup of pureed fruit in place of one cup of butter. You may need to add a tablespoon or two of vegetable shortening or oil back into the recipe (in addition to the fruit puree) to achieve the best results.

If you don't have fresh fruit on hand, drained applesauce, strained baby food fruit, or a puree of water with any dried fruit (apples, apricots, peaches, etc.) will work in a pinch. Try a mixture of 1/2 cup applesauce and 1/2 cup vegetable oil as an excellent replacement for butter in cakes and quick breads.

Of course, you could always get a little fancy with the following recipe:

Apple-Pear Puree - Butter Baking Substitute - Use 5 Tablespoons of this substitute plus 2 Tablespoons of oil for every 1/2 cup of butter in baked goods.

2 Medium Apples, cored, peeled, and cut into chunks

2 Medium Pears, cored, peeled, and cut into chunks

2/3 cup Water

1 Tablespoon Lemon Juice

1 Tablespoon Lecithin Granules (available in most health food stores)

Put all ingredients in a saucepan bring to a simmer, cover, and cook 40 minutes, mashing occasionally. Press through a sieve to remove excess liquid (reserve and use for other recipes if desired). This recipe will last for several days in the refrigerator, and can be preserved in the freezer for up to 6 months.

Pumpkin Butter

15 oz can of Pumpkin

1/4 cup Maple Syrup

1 Teaspoon Cinnamon

1/2 Teaspoon All Spice

1/4 Teaspoon Ground Cloves

Dash Nutmeg

In a small saucepan over medium-low heat, mix together the pumpkin mush and maple syrup until they're both fully combined. If you prefer your spread to be sweeter, don't be shy and feel free to add in as much syrup as it takes to satisfy that sweet tooth. Have fun with it - It's pretty hard to screw this recipe up.

Continue to stir the pumpkin slowly for about 10 - 15 minutes, or until the mixture had thickened to a desirable consistency. The stirring is important though, so DON'T walk away! If you do, your pumpkin may scorch and get burnt onto the bottom of the pan, and that wouldn't be so tasty. The black bits really don't look to attractive, either.

Anyway, once you've determined that it's nice and thick, take your pan off the heat and you can go ahead and mix in all your spices. I also add in just a pinch of salt, because I believe that it helps to round out all the flavors and make them a bit brighter, but you don't need to by all means. Enjoy!

GFCF Egg replacers

Two commercially available Egg Replacers are NoEgg by Orgran and Egg Replacer by Ener-G Foods.

Below are simple substitutions:
2 tbsp corn starch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 banana = 1 egg in cakes
1 Tbs. ground flax seeds plus 3 Tbs. water = one egg

Also keep in mind that some children who are sensitive/allergic to chicken eggs do not have the same reaction (check with your child's physician) to other poultry eggs, such as turkey, goose, quail etc. These eggs can be found at farmer's markets, Asian markets or online. One mother said she put an ad in the paper to which a local farmer responded and supplied her child with turkey eggs.

Egg Replacers

Below are ideas I have found for egg white substitute, I know many people who have used this to replace egg whites. It is very goopy, but I have never tried it for gingerbread house icing glue. I may try it soon though. My 8 year old son is dying to make a gingerbead house.

We also do not use cornstarch because corn is now genetically modified in the U.S. But I discovered that it is very easy to make your own powdered sugar. Take a spice grinder and put in any kind of granulated suger. Turn it on. Voila, instant powdered sugar!

Regarding non-corn syrup candy. Try a health food store. We get all kinds of organic candies that do not use corn syrup. There are also a lot of non-organic ones there that do not use corn syrup.

If you ever need to replace cornstarch, arrowroot powder (available in health food stores) can be used exactly as cornstarch. We make puddings and use it as an egg replacer also. It works great.

Whole Flax Seeds
Use 1 part seeds to 4 parts water (the seed sellers say to use 1 part seeds to 3 parts water, but they're in the business of selling seeds, aren't they?). Simmer for 5-7 min. Proceed as described under "Straining".

For 1 egg, use 4 tsp. seeds to 1/3 cup = 80 ml water (some will boil off).

Efficient Method:
Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds per cup of water, or 1 tsp. per 60 ml of water. Soak from 1 hour to overnight, whatever is convenient for you. Simmer for 20 min, and be sure to let gloop cool completely before straining.

Straining
Allowing the gloop to cool with the seeds in it makes it thicker. When it is thick and cool enough, pour it into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the gloop, until the cloth contains only seeds. (If you're trying to use a strainer and it works, your gloop is too thin! Simmer it a bit more...) Compost the seeds (hide them somewhere in tonight's dinner?), and use the gloop.
To replace 1 egg, use a scant 1/4 cup gloop ( 50 ml gloop)

Ground Flax
Many vegan baking books suggest the use of ground flax seeds mixed with water as an egg substitute. I've tried this, and it is a good method for making baked goods that rise well and have a good texture. The down side is that the flax seeds have a strong and distinctive flavor, which is good in things that are meant to taste granola-ish, but not so good in things with more delicate flavors. I recommend this method for baked goods which get a lot of their flavor by nuts and seeds.

1 Tbs. ground flax seeds plus 3 Tbs. water replaces one egg. That's 5 ml milled flaxseed plus 45 ml water Mix them together, and let it sit a couple of minutes (it gets wiggly!), then add as you would eggs

Each egg substitute recipes is equal to one egg (recipes are based on large eggs where 1 egg = 1/4 cup liquid). Eggs are tough to substitute. The trick is figuring out the purpose of the egg in a recipe (binding, leavening, or both). When used in baking, eggs create leavening (rise) and/or binding, and provide richness, color, protein, and tenderness.

If beaten, egg whites also provide extra volume and air. A good rule of thumb (read-not ALWAYS) is to base it on how many eggs are being used in the recipe. If a recipe uses 1 egg, typically they serve as binders. In these cases almost any egg substitute will work. If, however, the recipe uses 2-3 or more eggs, the purpose of the egg is to provide leavening. When in doubt, use substitutes that work to provide leavening. More than 3 eggs may be difficult or impossible to substitute successfully. And in some cases, only real eggs will work (e.g. angel food cakes and some brownie mixes) so check the recipe or box for details.

Egg Recipes that are best used for binding or moisture ONLY--- (I have not had any success with any of these recipes for chewy brownie mixes although one customer swears the flaxseed powder recipe works great for it):

3 tablespoons any pureed fruit or vegetable (baby foods work great)

1 teaspoon pulverized flaxseed (grind in coffee grinder) placed in 1/3 cup water and brought to boiling. Let cool before using. Or the posted flaxseed recipe.

1 tablespoon of any of the following PLUS 2 Tablespoons warm water: unflavored, unsweetened gelatin OR pectin OR agar OR ground Flaxseed powder or carrageenan (or I have also seen where this amount is dissolved in 1 cup boiling water and then use 3 Tablespoons of this mixture)

Egg Recipes that can be used for leavening (rising) (and also can be used for binding):

1 1/2 tablespoon soy lecithin granules or oil, 1 1/2 Tablespoon water, and 1 teaspoon baking powder.

1 heaping tablespoon Egg-Replacer® plus 2 tablespoons warm water.

1 heaping tablespoon baking powder*, 1 1/2 tablespoon water, plus 1 1/2 tablespoons oil.

1 heaping tablespoon baking powder*, 1 tablespoon warm water, and 1 tablespoon cider or rice vinegar.

*Note: If a corn-free or low-sodium baking powder is needed, use Featherweight Baking Powder. If you need it also to be potato-free or want to make your own use 1 heaping tablespoon of the following mixture:

1/3 cup baking soda

2/3 cup cream of tartar

2/3 cup arrowroot starch

Blend flours well and store in airtight container. The mix is not very stable since it starts reacting as soon as it is mixed so a scaled down version is below: 1 1/2 teaspoon baking soda, 3/4 teaspoons cream of tartar, and 3/4 teaspoons arrowroot or potato starch flour.

When using gluten-free products one might want to boost the leavening power or the egg recipe so I made the adjustments to the above egg recipes for leavening by boosting the leavening agents. Acidic agents such as lemon juice, buttermilk, vinegar, molasses, and other dough enhancers like ascorbic acid all help boost the leavening process too. It also helps greatly to use a high end electric mixer to beat extra air into the dough and create air pockets to trap these leavening gases.

Sugars

Here is a great site for substitution help http://www.realfoodliving.com/sugars.htm#one

STEVIA CONVERSION CHART (White Powder Extract Only)

1/4 tsp. stevia white powder extract = 1 cup sugar in sweetness. To make a liquid solution, dissolve 1 teaspoon stevia white powder extract into 3 tablespoons distilled water. Refrigerate in a dropper bottle.

Adapting favorite family recipes and baked goods to stevia may take several trials. Baked goods made without sugar don't brown well and need to be checked with a toothpick for doneness. Sugar adds volume to a recipe as well, so the liquid and dry ingredients will need to be drastically adjusted when just a dash of stevia is used.

Yeast and Stevia

When substituting sugar, you need to keep the following issues in mind:

1. How much sugar are you substituting? If substituting only a small amount, say less than 1/4 cup, you can use Stevia (just add enough as needed based on taste preference-actually taste the batter). In small amts, you can just delete the sugar since it is non-essential many times when used in small amts. If substituting larger amts. you need to recognize that the sugar is now serving the purpose of bulk in the recipe, and added amts. May affect texture and taste. Here is where you may need a bulking agent to increase the volume since Stevia is a very concentrated sweetness (30-40x sweeter than sugar in bulk), and add this in addition to the Stevia.

2. Which sugar substitute are you using? If it's a liquid substitute and more than a few teaspoons, you may need to adjust the total amt. liquid in the recipe to accomodate for this added liquid. Often you need to cut back about 1/3. The recipe may not actually tolerate the sugar change. Honey & other "substitutes" carmelize at lower heats and may burn. You need to check the package.

I like the Ultimate Sweetener (from birch bark) as a sugar substitute because you can use it in equal substitution for any amount sugar (its the same sweetness, moisture content, & granulation) without altering the recipe. And you can even add 1 tablespoon molasses to each cup Ultimate Sweetener to make mock brown sugar.

Other substitution choices:

Rice Syrup

Wax Orchards' Fruit Sweet and Pear Sweet (also corn-free)

Ultimate Life's Ultimate Sweetener

Honey

Xylitol

Agave nectar (low glycemic index)

Corn-Free

Powdered Sugar without Corn http://www.allergygrocer.com/

We also do not use cornstarch because corn is now genetically modified in the U.S. But I discovered that it is very easy to make your own powdered sugar. Take a spice grinder and put in any kind of granulated suger. Turn it on. Voila, instant powdered sugar!

Non-corn syrup candy: Try a health food store. We get all kinds of organic candies that do not use corn syrup. There are also a lot of non-organic ones there that do not use corn syrup.

If you ever need to replace cornstarch, arrowroot powder (available in health food stores) can be used exactly as cornstarch. We make puddings and use it as an egg replacer also. It works great.

Corn-free subsitutions:

corn flour = potato flour

cornstarch = arrowroot or tapioca flour, garfava (bean) flour for baking and coating

baking powder = Featherweight brand or 1/4 cup baking soda + 1/2 cup cream of tartar + 1/4 cup potato starch

xanthum gum (from corn) = guar gum powdered sugar (has cornstarch) : grind from regular sugar

More corn-free info: www.cornallergens.com/food/corn-free-pantry.php

Vanilla and Vinegar

Vanilla

Vanilla extract is typically on an alcohol base, which usually does contain some gluten. Some Celiac people say the amount of gluten in a recipe made with it is too small to matter, and for some it's too much. It is possible to find gluten-free vanilla (all pure Nielsen-Massey vanillas are gluten-free) made with corn alcohol. The vanilla paste and vanilla powder are both gluten-free. Your other option is just to use whole or ground vanilla beans, which do not contain gluten. In any recipe which has a liquid phase, simply steep the bean in the liquid, or add ground beans to the dry phase of the recipe. It is also possible to make your own gluten-free extract with vanilla beans, using a non-wheat based alchol such as corn alcohol or very strong potato vodka.

Authentic Foods Vanilla Powder, Frontier Foods Vanilla and others available online at retailers such as http://www.allergygrocer.com/

Vinegars

White vinegar or just plain vinegar are typically distilled, and, if so, are gluten-free. Distilled vinegar can be distilled from wheat, corn, potatoes, beets, wood, apples and many other things. Most in the USA are not made from wheat, but are instead made from corn, potatoes or wood, which are all safe (Heinz white vinegar is distilled from corn).

Distilled vinegar made from wood are gluten-free. Wood-based vinegar is often the vinegar used in processed foods.

Flavored vinegars are made with white, distilled vinegar, and flavorings are then added. Some of these may also not be gluten-free (the cheapest vinegars are used since the flavors are masked by the herbs and flavoring).

Malted vinegars are usually not gluten-free.

Red and white wine and balsamic vinegars are gluten-free.

"Soy" Sauce

Just because you have eliminated soy from your child's diet doesn't mean you still can't have those fabulous Asian dishes! Here are a few recipes that you can substitute:

"Soy" Sauce 1
4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

"Soy" Sauce 2
240ml/8fl.oz Molasses
90ml/3fl.oz. Balsamic Vinegar
Sugar to taste

Place all the ingredients in a mixing bowl and mix until well blended.

Worcestershire Sauce*

1/2 cup apple cider vinegar
2 tablespoons "soy" sauce
2 tablespoons water
1 tablespoon molasses
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly.
Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator. Makes about 3/4 cup. Shake well before using.

*Be careful when purchasing Worcestershire Sauce as some brands are made with malted vinegar which are usually not gluten free.

Beef-free gelatin substitute

Most all commercially available gelatins, including Knox powder and Jell-o are made from beef. There are many foods that also contain beef-derived gelatin such as marshmallows and vitamin capsules.  Below are substitutes that are vegan-friendly.

Agar agar powder and flakes is derived from seaweed
Hint: It sets up a bit softer than animal gelatins so you may wish to use a little less water than the instructions say.

Konjac (konniyaku) is made from a tuber similar to a potato.  
Hint: I am able to get that in the frozen section of my local Asian store.  Some Asian stores sell prepared konjac jelly cups in fruit flavors.

Carrageenan (from red seaweeds)

Locust bean gum (from the seeds of the Carob tree)

Pectin (from apple or citrus-fruit)

Source: TACA