I prefer whole foods whenever possible, but sometimes processed products fill a gap that’s difficult to fill on your own. Cooking and baking without gluten, dairy, eggs and soy can be complicated. I’ve had good luck using the following products in my recipes, so I’m listing them as suggestions here. They are all easily available for me at local grocery stores, and most of the non-refrigerated items can be found online as well. I am not in any way associated with any of these manufacturers.
Chocolate chips, dairy-free and soy-free: Enjoy Life Mini Chips
Corn cakes: Suzie’s Thin Cakes
These are like rice cakes, but not as bitter and styrofoam-like. I first discovered them in Europe as “Maiswaffeln” and I’m not sure why they are not more prominent in the US since rice cakes are so prevalent.
Egg substitute: Ener-G Egg Replacer
Flour, gluten-free and soy-free: Bob’s Red Mill All Purpose Gluten-Free Flour
Mayonnaise substitute: Earth Balance Mindful Mayo
Pasta, gluten-free: Jovial Brown Rice Pastas
Many gluten-free pastas out there turn to tasteless mush if you don’t get the timing exactly right. I’ve had good luck with Jovial’s products, especially the caserecce. I’ve also had good luck with corn pastas. Trader Joe’s makes a good corn pasta.
Shortening, soy-free, gluten-free, transfat-free and vegan: Soy-free Earth Balance
Yogurt substitute: So Delicious Cultured Coconut Milk