Cart 0
Cart 0
FREE Shipping with $50 Order

Eat Allergy-friendly + Plant-Based

While gluten-free is our specialty, if you are allergic to the top 8 allergens or follow a plant-based diet, our mixes are for you! All MinusG baking mixes are free from the top 8 allergens, so they make a great choice for those with an allergen-free or vegan diet. Click on the mix below to see our recommended substitutions.

See our recommended substitutions: 

CHOCOLATE CAKE MIX

Egg Replacer:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
  • 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder 

Dairy Replacer:

  • Use any milk substitute 

Follow directions on the bag and insert the egg replacer instead of the egg.

Back to Top

CHOCOLATE CHIP COOKIE MIX

Butter Replacer ~ choose from the following:

  • Earth Balance buttery spread
  • Country Crock avocado butter

Egg Replacer ~ choose from the following:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)
  • 1 egg = 1Tbsp & 1 tsp Flax Egg + ½ tsp baking powder

Directions:

Soften dairy-free butter to room temperature. Cream together dairy-free butter, egg replacer and MinusG’s chocolate chip cookie mix. Add in Chocolate chips and fold together. Scoop cookie dough by large spoonfuls onto a plate and refrigerate until firm; about 30 minutes. Line cookie tray with parchment paper and space cookies 2” apart. Bake at 350° F 12-14 minutes. Centers will look soft. Bake time may vary

Tip! Refrigeration prevents cookies from spreading too thin during the baking time.

Back to Top

MUFFIN MIX

Butter Replacer ~ choose from the following:

  • Earth Balance buttery spread
  • Country Crock avocado butter

Egg Replacer:

  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)

Dairy-free Sour Cream or Buttermilk Replacer ~ choose from the following:

  • 3/4 cup dairy-free yogurt
  • Add 1/2 tsp lemon juice or vinegar to 1/2 c. of dairy-free milk

Directions:

Soften dairy-free butter to room temperature. Cream together dairy-free butter, sour cream and egg replacer mixture according to the muffin mix recipe as directed on the bag or in the recipe blog. Scoop muffin batter into grease or lined muffin pan. Bake 400°F for 10 minutes, then reduce oven temp to 350°F and continue baking for 8-12 minutes or until toothpick inserted comes out clean.

Back to Top

PANCAKE & WAFFLE MIX

Dairy-free Replacer:

  • Substitute with your favorite vegan milk. We like rice, almond, or coconut milk best.

Egg Replacer:

  • Omit the egg and increase liquid by 1 Tbsp
  • 1 egg = 2 tsp baking powder + 1 Tbsp vinegar + 1 Tbsp water (mixed together)

Follow mixing directions on the bag. Make sure to cook in a non-stick pan. (Batter will stick to a regular pan and is more difficult to release.)

Back to Top

PIZZA MIX

Egg Replacer: plant-based Neat Egg (shop on Amazon)

  • Two 12" Pizzas: Use 4 Tbsp The neat egg mix plus 8 Tbsp water
  • One 12" Pizza: Use 2 Tbsp The neat egg mix plus 4 Tbsp water

Directions: Mix according to the instructions on the bag.

Back to Top

SANDWICH BREAD MIX

Dairy Replacer: Sunflower Oil

Egg Replacer Options: 

  • 3 Tbsp plant-based Neat Egg (shop on Amazon) + 6 Tbsp water = 3 eggs
  • 3 Tbsp Flax meal + 9 Tbsp water  = 3 eggs

Directions: Mix according to the instructions on the bag. 

Back to Top

~ Bon Appétit!

If there's something you've tried and would like to recommend, we'd love to hear from you. Contact us at hello@minusg.com.