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Reconstituted Powdered Goat Milk

GlutenFreeManna

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I guess today was my day to experiment. I've been playing with baking lately trying to make either a decent scone or a biscuit. So far all my attempts have either been extremely gummy and uncooked in the center or very light and fluffy, but crumbly to the touch and chalky tasting. Today I even did a box mix from Gluten Free Pantry hoping it would turn out better (It didn't). I've been following different recipes to the T except for using goat's milk. So I got to wondering if my problem is not the recipe, but the milk. I have been using powdered Goat milk reconstituted with water. I figured this would be even better than almond or rice milk since it is actually creamy and comes from an animal source, but now I'm wondering if I should use it or not. Anyone bake with this? Is it the milk or is it just that I don't have enough experience baking gluten-free things. Am I expecting too much too soon? Should I switch milks or just keep trying new recipes hoping something works?

P.S. I have been able to make yummy "white cheddar" popcorn by sprinkling the powdered goats milk on my popcorn. So it's not a total waste if I can't use it for baking.

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miles Rookie
miles
Posted

I don

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
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I don

Roda Rising Star
Roda
Posted

Here is a thread on a biscuit recipe I found and LOVED! I'm really picky and this is the closest I've found yet (at least for me).

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

Here is a thread on a biscuit recipe I found and LOVED! I'm really picky and this is the closest I've found yet (at least for me).

Thank you, I'll try that one next.

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