Missing something? Here’s 12 simple swaps to help you in the kitchen!

1. Mix together the brown rice flour, tapioca starch, lemon juice, olive oil, and salt.
2. Then add the boiling water and mix for 5 minutes.
3. Add potato starch and mix for 2 minutes.
4. Roll the dough into a fist-sized ball.
5. Place the ball of dough into the potato ricer. Press the dough into noodles over a boiling pot of water, and cut straight across to release the noodles.
6. Let the noodles boil for 2 minutes, or until the noodles float to the top.
7. Rinse the noodles twice in cold water, once in warm. Serve with your favorite broth and toppings, and enjoy!

1. Fold the parchment paper in half two times to create a smaller rectangular shape.
2. Cut slits along one of the short edges to create the bristles of the brush.
3. Roll the parchment paper along the long edge to form the cylindrical brush shape. Seal with a piece of tape, and you’re ready to go!

1. Boil water in a large pot, then add your pasta.
2. Stack the cooling rack on top of the boiling pasta. Then add your vegetables, or whatever you’ve chosen to steam! Add a lid to conceal the steam, and allow both the pasta and veggies to cook for about 12-14 minutes.
3. Remove the cooling rack with veggies, strain pasta, and serve as you wish!

1. Grate the toasted bread to create homemade breadcrumbs.

1. Blend the ice to reach an icy snow texture. Use a small cup to scoop and form your snow cone.
2. Remove the bottle cap from the water bottle. Heat over a candle or with a lighter until the top of the lid is melted and thin enough to poke with the skewer.
3. Poke the skewer through the heated bottle lid to create a spout. If the skewer doesn’t poke all the way through, just cut the tip of your
4. DIY spout with scissors. Add the new lid back to the water bottle and now you have a homemade squeeze bottle!
5. Add your snow cone syrup to your squeeze bottle and pour over your snow cone!

1. In a medium pot on low heat add your water, once your water begins to simmer add in your potato chips continuously mashing until incorporated.
2. Add your heavy cream and sour cream and use a potato masher to mash for 2 minutes until smooth and creamy.
3. Transfer your mashed potatoes to a serving bowl and top with chives before serving and enjoy!

For the Aquafaba 

1. Pour only the chickpea water into a large bowl. Add the apple cider vinegar (or acid of your choice). Use your electric mixer to whip the chickpea water (or aquafaba) until stiff peaks form.

For the Mousse 

1. Melt the chocolate over a double boiler.
2. Fold the melted chocolate into the aquafaba.
3. Chill for at least 30 minutes to let the mousse set. Top with whipped cream, fresh berries, and mint!

1. Crumple three separate pieces of foil into identically sized balls.
2. Pour the water in the pot, then add the three foil balls. Your plate will sit on these foil balls, so be sure they are small enough to allow the plate to fit in the pot.
3. Stack the heat safe plate onto the balls of foil, add your steam-able food of choice, then cover with the lid!
4. Let steam and enjoy as if you had the real equipment!

1. Blend the granulated sugar and cornstarch together in a food processor or blender. Blend for about 5 minutes, or until your sugar is light and powdery!

1. Place the cooling rack on top of one of the bowls.
2. Crack the eggs onto the cooling rack. Allow the egg whites to fall through.
3. Then lift the cooling rack and pour the egg yolks into the other bowl. The egg yolks should easily roll off of the cooling rack.

1. Add the old fashioned oats to a food processor or blender, then blend until the oats become a fine, powdery texture. . . Just like flour!

1. Cut the lemons in half.
2. Place one lemon half between the tongs. Easily squeeze the tongs and juice the lemon! Repeat with remaining lemon halves.