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BTD Forums  /  Cook Right 4 Your Type  /  Vinegar Replacements?
Posted by: shanly, Sunday, August 4, 2013, 7:14pm
Help!  I'm an A (ns) and I just bought a fabulous cookbook with gluten-free bread recipes, but they all call for 1-2 tsp of cider vinegar!  Anybody know if there's anything I can substitute?  Thanks!
Posted by: C_Sharp, Sunday, August 4, 2013, 7:18pm; Reply: 1
Use either lemon or lime juice in place of the vinegar.
Posted by: yaeli, Sunday, August 4, 2013, 7:52pm; Reply: 2
Here is a thread on umeboshi vinegar
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1369579888/

where I see that Chloe, who is blood type A and a swami Teacher, uses it. Umeboshi vinegar is not in the TYPEbase Food Values, but it is included in the swami lists - it's a superfood in my swami.
Posted by: Goldie, Monday, August 5, 2013, 1:03am; Reply: 3
That vinegar takes my breath away.. so salty.


Lime works for me, or even grapefruit juice for some things.

On the other hand some people have done well with some Apple Cider, even in their bath..

In my Swami Vinegar is now a black dot.. for very occasional use ..
Posted by: Victoria, Monday, August 5, 2013, 3:15am; Reply: 4
Quoted from Goldie
That vinegar takes my breath away.. so salty.


Umeboshi Plum Vinegar is different than other vinegars.  It is actually a cultured brine of sour plums - much like when people make salt-cured pickles or fermented vegetables, salt cured sauerkraut, etc.  It doesn't actually have any vinegar in it, but can be used as a vinegar for people who get it on their list.

It's quite delectable, used in its' own way.  Since it is salty, it is used in place of salt, much as soy sauce would be used.  And much less of it is needed than you would use if you were wanting it to replace apple cider vinegar, for example.  A few drops add a wonderful salty/sour flavor that is unique.
Posted by: C_Sharp, Monday, August 5, 2013, 3:45am; Reply: 5
Quoted from Victoria
Since it is salty, it is used in place of salt, much as soy sauce would be used.  And much less of it is needed than you would use if you were wanting it to replace apple cider vinegar, for example.  A few drops add a wonderful salty/sour flavor that is unique.


The original question was for bread making.  The original poster did not make it clear if she was making yeasted or quick breads.  Gluten free breads often include vinegar in both.

The reason vinegar is added to bread is not for salt but for acid.

Umeboshi Plum Vinegar is often around 4.3 % acid.

This about the same as white vinegar. Apple cider vinegar is generally a bit stronger.  So one would need a slight bit more plum vinegar rather than less in a bread.  One would then eliminate or reduce the salt added to the bread to account for the salt in the plum vinegar.  I have not use plum vinegar in baking, but one might want to think about how the plum vinegar would affect the the flavor of the finished baked good.  

Lemon juice would be around 5 to 6 % acid (citric instead acetic acid).
Posted by: yaeli, Monday, August 5, 2013, 4:29am; Reply: 6
Victoria and C_Sharp you never cease to amaze me! Thanks for the enticing description and the elaborated info. The smells the different vinegars already fill my nostrils. Although I understand now that mentioning the umeboshi vinegar was beside the point here, I am happy I brought it up (and have had your posts copied into my files with no delay).
Posted by: Victoria, Monday, August 5, 2013, 5:43pm; Reply: 7
Quoted from yaeli
Victoria and C_Sharp you never cease to amaze me! Thanks for the enticing description and the elaborated info.


I just have a hungry mind that absorbs all that interests me!  :D

C-sharp is just simply a brilliant man.  ;)
Posted by: ruthiegirl, Monday, August 5, 2013, 5:45pm; Reply: 8
I've yet to find a recipe that calls for vinegar that didn't work with lemon juice. Most also work with lime or grapefruit juice, or the brine from any compliant fermented vegetables.

I do keep apple cider vinegar in my pantry, because sometimes I need to make salad dressing for a crowd and I don't have enough lemons or freshly squeezed lemon juice in the house.
Posted by: Chloe, Monday, August 5, 2013, 8:26pm; Reply: 9
Quoted from Victoria


I just have a hungry mind that absorbs all that interests me!  :D

C-sharp is just simply a brilliant man.  ;)


I feel the same as you....and second what you said!  :)

I think vitamin C crystals (ascorbic acid) can be subbed for vinegar.
Posted by: shanly, Tuesday, August 6, 2013, 6:13am; Reply: 10
Wow, thank you everyone for all the great info!  I'm going to use lemon juice for my bread (yeasted & machine- baked), but am definitely getting some plum vinegar!  Irs in Japan and miss my
One quick verification question: is plum vinegar (and umeboshi plums, for that matter) beneficial or neutral for an A non-secretor?  Thanks!
Posted by: yaeli, Tuesday, August 6, 2013, 7:13am; Reply: 11
Quoted from yaeli
Umeboshi vinegar is not in the TYPEbase Food Values, but it is included in the swami lists - it's a superfood in my swami.
Maybe it can at least be regarded as neutral for A's? (think)
Posted by: ginnyTN, Tuesday, August 6, 2013, 6:22pm; Reply: 12
Chloe,
Are you aware that ascorbic acid is most often made from genetically modified corn?  Personally, I avoid it completely whenever humanly possible. (naughty)

I use Nature's Way brand natural powdered vitamin C made from real fruits - not sure if this would sub for the bad-for-you ascorbic acid or not. There are also other brands of vit C made from whole fruits.  

And, I too use freshly squeezed lemon juice as a sub for vinegar in everything.  At first I thought I would miss the tang of some of the specialty vinegars like good quality red wine vinegar or Balsamic, but after just a few weeks even the odor of the vinegars became offensive.  We buy lemons by the bag so we don't run out!  (sunny)
Posted by: ruthiegirl, Thursday, August 8, 2013, 12:58am; Reply: 13
If you get bored with "just lemon juice" in everything, try using other citrus juices. I've used limes a lot, if the store is out of lemons. I've even used  grapefruit juice in salad dressings- it's a much milder, sweeter flavor, and I don't find it to be as universal as lemon juice, but it's absolutely delicious.
Posted by: Victoria, Thursday, August 8, 2013, 1:19am; Reply: 14
Quoted from yaeli
Maybe it can at least be regarded as neutral for A's? (think)


In the Genotype Book, it is Neutral for both Teachers and Warriors and Black Dot for Explorers (the only genotypes that a type A can be).  

(if this helps)
Posted by: Chloe, Thursday, August 8, 2013, 4:37pm; Reply: 15
Quoted from ginnyTN
Chloe,
Are you aware that ascorbic acid is most often made from genetically modified corn?  Personally, I avoid it completely whenever humanly possible. (naughty)


Yes, I am..

http://www.vitamincfoundation.org/powder.shtml


Posted by: Peppermint Twist, Thursday, August 8, 2013, 7:19pm; Reply: 16
omg, this thread contains FANTASTIC information!  It is the thread/discussion equivalent of our diet itself, namely:  nutrient dense (or information dense, in this case).  This DEFINITELY is stick-worthy!  To the stickmobile, Batgirl!  GREAT info, all!
Posted by: Victoria, Friday, August 9, 2013, 9:26pm; Reply: 17
Quoted from Chloe

I think vitamin C crystals (ascorbic acid) can be subbed for vinegar.


Camu Powder is solely from the Camu fruit, no added ascorbic acid, no corn products.  
Posted by: yaeli, Saturday, August 10, 2013, 5:40am; Reply: 18
Quoted from Victoria
In the Genotype Book, it is Neutral for both Teachers and Warriors and Black Dot for Explorers (the only genotypes that a type A can be).  

(if this helps)
Thanks. I keep forgetting about the GTD book.

Posted by: yaeli, Saturday, August 10, 2013, 5:41am; Reply: 19
Quoted from Peppermint Twist
To the stickmobile, Batgirl!
;D

Posted by: Peppermint Twist, Tuesday, August 13, 2013, 6:52pm; Reply: 20
^  ;D Glad you enjoyed that one, yaeli.   :K)
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