What Sub Can I Use

[shan]

my dd is dairy and soya free. for bread, rolls, basically anything baked that calls for 'milk' can i sub a fruit juice, like apple or orange? we live far away from any decent health shop (any decent shop for that matter!) and i don't have any other ideas. i have seen in the shop coconut milk preserved in a can, but i don't know if it is a strong flavor or not. I wanted to make cinamon rolls...

[Fiddle-Faddle]

I think canned coconut milk (NOT cream of coconut) can work nicely. Lowfat is closer to the fat content of regular milk, but I have used full-fat coconut milk with good results.

You can order off Amazon, and have all kinds of nice products delivered right to your door.

Avoid Rice Dream rice milk, as it SAYS it is gluten-free but it isn't. All others, to my knowledge, are safe.

Many people really like a potato-based milk that you can order in powder form and mix up yourself at home as needed. It is called Darifree.

I wouldn't think that fruit juice would work well for baking, though--the protein and fat content are very different from juice, as is the acidity.

You could also make your own almond milk--: Open Original Shared Link

[ShayFL]

I second the coconut milk. Buy the "lite" version or dilute the full fat a little bit. I back with it all of the time.

[RissaRoo]

I've used almond milk with success...if you can have nuts. My son likes it better than soy or rice and I think it's better nutritionally.

[jerseyangel]

I use almond milk for most everything calling for dairy. I like the taste, and it has enough fat to make it a good dairy sub--especially for things like puddings.

[ang1e0251]

The gals in my town ran a "Harvest with a Heart" this year. People donated produce and they "sold" it for donations once a week. When they had a lot of zuchini they offered a recipe for Zuchini Milk. I haven't tried it but they told me they used it baked goods with success.

Zuchini milk

Peal and sead zuchini. Blend into a puree in your blender. This can be frozen in ice cube trays & popped into freezer bags after frozen. Then just defrost the amount you need for your recipe. I don't think it's good for puddings, I also use coconut milk but for baking its OK.

For frosting, I've never used milk only water. It keeps better and is just better all the way around as we sold cookies and many people can't do the dairy thing, like me! Some baking recipes call for sour cream like my favorite "Death by Chocolate" cake. I substitute the same amount of mayonaise and it's delicious. In dips, I use cream cheese in place of sour cream. I can tolerate cream cheese but not sour cream. I'll bet dips can be made with the same amount of mayonaise if she can't have cheese.

Hope that helps. Sometimes I just try stuff & cross my fingers. They say necesity is the mother of invention!

[shan]

Thanks for all your replies... She is not really a nut fan, except for peanut butter, and the only rice milk there is in my area is rice dream which is not ok and i can't amazon anything seeing as i live out of hte states!!! I did see a recipe for homemade almond milk which i think i will give a try when i can get hold of some almonds...

[Fiddle-Faddle]

I'm sorry--I didn't realize you lived out of the States--where are you?

[shan]

I'm sorry--I didn't realize you lived out of the States--where are you?

In israel half and london half. London doesn't really have a very large selection and there i find it easier - mom is doing the cooking It is here in israel that i find it much harder, with a very small selection of gluten-free, df, and sf. I have to make everything from scratch and, for the most part i enjoy it and i sure am getting better at it, but sometimes i just need to brainstorm to get a few more items into her diet. Also soya is recent and self diagnosed - she bloats from it - so we have to change and take out of her diet a bunch of stuff that was her staple before. All store bought bread has soya, as do pretzels, crackers most cakes etc. So all the stuff that we had to take out with us if ever we ate at family or friends are now out and that is the problem

[Fiddle-Faddle]

Wow, that would be difficult!

The best I can suggest is that there would be lots of gluten-free stuff before Passover (there are a lot of things Kosher for Passover that do not use matzoh meal, they use potato starch instead). But that's still 5 months away. But I don't know about the soya.

Yikes. Sorry I'm not more help!