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Baking With No Milk or Eggs
Posted By Alisa Fleming On 2010/12/07 @ 11:38 am In Substitutions | No Comments
By Alisa Fleming
There is no need to forego favorite family recipes, even if following a free-from diet. With the right ingredient substitutions, those beloved holiday desserts will make the transition flawlessly. The most important thing to consider when making substitutions is the purpose of the original ingredient.
Take buttermilk for example. It adds a slight tang and subtle richness to recipes; the acid in buttermilk tenderizes the gluten in batter to produce baked goods with a softer texture; and the acid reacts with baking soda to help quick breads and cakes rise. Fortunately, all of these needs can be met with a quick, homemade substitute.
Dairy-Free Buttermilk Alternative
Yields 1 cup
Note: Milk alternative does not curdle the way dairy milk does.
Sour cream has similar properties to buttermilk, but its thickness also adds structure to recipes. You can substitute a store-bought sour cream alternative, but making your own is easy and economical.
Silken ‘Sour Cream’
Yields 1-1⅓ cups
Next: Replacing Egg White
Egg alternatives require a bit more finesse, since the best substitute will depend on the recipe. My favorite egg substitute for muffins and cookies is the “flax egg.” The seeds gel when combined with water, and take on an egg white consistency.
Note: The mixture won’t whip like egg whites, but you can add an extra ¼ teaspoon of baking powder per egg for extra lift.
Seed ‘Egg Whites’
Yields 1 egg equivalent
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URLs in this post:
 Go Dairy Free: http://www.amazon.ca/Dairy-Free-Allergies-Intolerance-Casein-free/dp/0979128625/ref=sr_1_1?ie=UTF8&qid=1291739716&sr=8-1
 Godairyfree.org: http://Godairyfree.org
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