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Fri, 16 Aug 2002 14:49:34 -0500 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I posted a question about the best way to substitute for a large amount of nonfat dry milk in a bread recipe. The recipe called for 2/3 cup of dry milk to 4 cups of gf flour. Most suggested using Vance's DariFree powder, available through Vance's www.vancesfoods.com/main.asp?p=home or other online stores (Miss Robens and Gluten Solutions were suggested). It may be at some health food stores but was not available at the Wild Oats in Indianapolis.
There were several other suggestions:
1. Use dried goat's milk, available at health food stores and OK for lactose intolerance.
2. Use a milk substitute (2 suggested rice milk/I could use Lactaid) in place of the water in the recipe. One response suggested reducing the amount of liquid by 2 Tbs. when making this substitution.
3. Use tapioca flour.
4. Powdered soy milk. One suggestion was to use 1/2 cup Carnation Follow-up soy baby formula (using less because it is a finer powder).
5. For substituting smaller amounts, there were several ideas, such as using finely chopped almonds, cornstarch, protein powder or potato flakes.
Thanks for all the ideas!
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