Quick Food Question

[almostnrn]

I know this isn't the right area to post this in but it seems as if more people tend to read the posts in this section. I just got some Frontier brand buttermilk powder. I've not been able to find it anywhere and my dad located it and mailed it to me. The list of ingredients reads (and I"m not joking) Buttermilk. I just called the company and they said since they don't test for gluten they can't guarantee its gluten-free but they don't add any to it. What in the world is that supposed to mean? So my natural second question was...whats in the buttermilk? To that I got a "ummmmm, buttermilk maam". Now I hate to seem dense, but I've looked at the label of quite a few buttermilks for cooking and pass on them because they have questionable ingredients. Does anyone know if this is safe to use? I hope it is...I"ve been waiting on it so I can make chicken and dumplings and tonight would just be perfect for it. I"m also just recovering from a serious yet mysterious glutening and a little skittish about trying any new stuff.

[ravenwoodglass]

I know this isn't the right area to post this in but it seems as if more people tend to read the posts in this section. I just got some Frontier brand buttermilk powder. I've not been able to find it anywhere and my dad located it and mailed it to me. The list of ingredients reads (and I"m not joking) Buttermilk. I just called the company and they said since they don't test for gluten they can't guarantee its gluten-free but they don't add any to it. What in the world is that supposed to mean? So my natural second question was...whats in the buttermilk? To that I got a "ummmmm, buttermilk maam". Now I hate to seem dense, but I've looked at the label of quite a few buttermilks for cooking and pass on them because they have questionable ingredients. Does anyone know if this is safe to use? I hope it is...I"ve been waiting on it so I can make chicken and dumplings and tonight would just be perfect for it. I"m also just recovering from a serious yet mysterious glutening and a little skittish about trying any new stuff.

If it is just buttermilk it should be fine. It is simply put milk with a lot of cream in it that has started to 'curdle'. You can also make your own buttermilk very easily by putting one teaspoon of lemon juice in a cup of milk and stirring. I just did this for a gluten-free gingerbread mix. I never use an entire container of buttermilk so it saves money and is very quick. Just don't mix before you are ready to use it because the lemon and milk will get thick very quickly.

[almostnrn]

Thanks for the imput, and I will definately remember the buttermilk trick because I rarely use a whole container either. I needed the powder for a few recipes for biscuits and dumplings....two things I miss terribly.