Baking Without Dairy

I was given a great cook book for my birthday recently: Gluten Free Quick & Easy by Carol Fenster, Ph.D. It has some great advice on cooking and baking gluten free, fantastic resources and pantry stocking suggestions. She also has a suggestion of Dairy Substitutions for baking. As I have one child that is both allergic to wheat and dairy, this is a useful list. I hope it helps you with your cooking.
1 cup milk
  • 1 cup rice, soy, potato or nut milk
  • 1 cup goat, coconut or oat milk
  • Soy, nut or goat non dairy powder, reconstituted to equal 1 cup
1 cup yogurt
  • 2/3 – ¾ cup non dairy milk (rice, soy, nut, oat or coconut
1 Tbsp Butter
  • 1 Tbsp oleo, vegetable shortening, canola soil spread
  • 2 tsp cooking oil
1 cup buttermilk
  • 1 Tbsp cider vinegar or fresh lemon juice plus enough non dairy liquid milk to equal 1 cup
1 cup evaporated skim milk
  • Soy, rice or goat non dairy powder mixed double strength to equal 1 cup
1 Tbsp dry milk powder
  • 2 tsp nondairy powder (rice, soy or goat)
1 Tbsp Parmesan cheese
  • 1 Tbsp soy Parmesan
8oz Cream Cheese
  • 8oz Silken Tofu
It is important to note the goat cheese is not suitable for those with a milk allergy and oat milk is not suitable for someone with a gluten allergy. Always check with your health professional if you are unsure about food substitutions and your health.