<<Disclaimer: Verify this information before applying it to your situation.>>

MILK POWDER SUBSTITUTE
        The question was asked at our February Houston chapter meeting about a
suitable substitute for milk powder (especially for breads) if one is
lactose intolerant.  I posed the question to members of the Celiac List
and received the following answers.

        The general consensus is that most people who responded use DariFree
Non Dairy Beverage Mix  by A&A Amazing Foods, P. O. Box 3927, Citrus
Heights, CA 95611.  The toll-free number is 1-800-497-4834.
        Quoting from the jar:  non dairy beverage mix; fat fee; high calcium
(same as 1 glass of milk), vitamin enriched (with extra B-12),
cholesterol free, lactose free, delicious taste similar to milk. Low
sugar. No gluten, lactose, soy, corn or MSG.
        Ingredients:  maltodextrin (from potatoes), potato starch, dehydrated
honey, natural flavors, crystalline fructose, calcium carbonate, colored
with titanium dioxide (an inert mineral), carrageenan, dicalcium
phosphate, salt, tricalcium phosphate, potassium Citrate, Lactic Acid,
vitamin C (ascorbic acid), vitamin E (di-alpha tocopheryl acetate),
vitamin A (palmitate), niacin (niacinamide), Vitamin B-12
(cyanocobalamin), pantothenic doxine hydrochloride), Vitamin B-2
(riboflavin), Vitamin B-1 (thiamine mononitrate), folic acid (folate),
biotin.

        Sully's Living Without (new magazine for those who cannot tolerate
wheat, gluten and chemical sensitivities) will probably do a feature on
DariFree in the next issue.  The first issue will be available in April,
says editor Peggy ([log in to unmask]).

        Carol Fenster, Ph.D., author of Special Diet Solutions wrote:  "I've
been experimenting with dry milk substitutes and, although I've used all
the usual (Vance's DariFree, soy milk powder, etc.), I've been
especially pleased with using sweet rice flour in the same proportions
as the dry milk powder.
        Yes, most bread recipes call for dry milk powder (the sugar and protein
help promote browning and yield a pleasant texture). I'm aware of the
need for dairy substitutes so I'm devising bread recipes that use liquid
milk (or a non-dairy milk) instead of dry milk powder. These recipes
will appear in my next book (late this year) and I'm also having very
good results with using a pureed flaxseed mixture in place of eggs in
these bread recipes. Instructions for this flaxseed mixture are on page
159 of Special Diet Solutions.   Hope this helps you with your request
for information. By the way, Wheat- Free Recipes & Menus is now in its
2nd edition and the recipes now offer directions for using dairy
substitutes."  ([log in to unmask])

        Ann suggested a substitution that always works--even for those who are
allergic to milk (not only lactose intolerant) -- is goat's milk.  You
can buy it in several forms--powdered, fresh, evaporated and that
sanitary pack. In muffin recipes you can use plain yogurt, just add ½
tsp. baking soda to the recipe. In some recipes you can substitute
coconut milk or fruit juices.

        Ann from Washington suggested, "You can use soy powder; it isn't a 1:1
substitute. Hagman gives the amounts to substitute. I've been wondering
about using DariFree. My son doesn't like rice or soy milks but does
like DariFree! It is based on potato. So the recipe which includes
potato flour might be very potato-y if one used DariFree, but it also
might taste very good!

        Linda from St. Louis uses DariFree and Soy Quick from Ener-G Foods.  "I
substitute a mixture of half DariFree and half Soy Quick for the milk
powder in breads and have good results.  (I do not use as much of the
substitute.  If the recipe called for 1/3 c milk powder, I use closer to
1/4 cup of the substitute.)  So far baking is equivalent to using milk
powder and tasty.  Pizza crust has shown improved texture and cracks
less. Either Soy Quick or DariFree can be used alone.  The DariFree
helps the texture but is more expensive than Soy Quick so I use the mix.
I have been using the same substitute for Buttermilk powder (or liquid
buttermilk but adjusting the liquids) by adding some lemon juice. Others
add vinegar.  Works well but I have only used this a few times so far."

        Kristin substitutes coconut milk for regular milk when baking. Jane
substitutes lactose-reduced milk and adjusts the liquid accordingly.
Michael uses Isomil's Soy Baby Formula.

        I spoke to the marketing manager 3/5 and Fred was very helpful with
information about Vance's DariFree. I will be delighted to try this
product. If it is all that is 'advertised' by the company and List
members, it is quite a useful and safe product for celiacs.  Fred said
that people with autism and PKU are also using this product.

Happy baking.  Janet Rinehart in Houston