Substitutes For Butter, Etc

Can I use vegan butter/gluten-free flour/egg substitutes?

Unless specified, we haven’t tested with these. But if you decide to try, please let us know about your results in the baking forum. I’m sure so many other people would love to hear.

When it comes to gluten-free flour, specifically, I recommend going with a store-bought mix you’ve used with success in the past, whether that’s Cup for Cup, Measure for Measure, or something similar. But don’t try to use it in baked goods that depend on the power of gluten for their existence—namely, breads and pastries (think: focaccia, rolls, challah, naan, brioche, and Danish). Those need gluten to survive.