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  1. My daughter has been on the gluten free diet for two years and all that time she didn't eat bread products because she had tried store-bought and they tasted terrible and the texture was awful. I was told a couple of weeks ago I am gluten intolerant. I bought a bread maker and found some excellent recipes and she is so excited that she can eat bread again She had a piece of my first loaf and loved it. The problem is she is gluten, lactose and soy intolerant. The bread recipe calls for yogurt. She tried coconut yogurt and it was too liquid. Does anyone know what can be used as an alternative for yogurt in bread or any other kind of baking?
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