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

Thanks to all of you who answered my question, which was:

  > When a recipe calls for "dry milk powder", is that the same as
  > Carnation non-fat dry milk commonly found in grocery stores?

4 people answered yes, it's the same thing
1 person said she thought is was but Carnation instant made her sick
2 people said they are not the same, but they are interchangeable
10 people answered NO, they are not the same

Following are the 2 best explanations I received:

There is a difference between instant dry milk powder and non-instant dry
milk powder.  I believe that Bette Hagman's recipes were developed using the
non-instant form as explained in the front section of her book, "More from
the Gluten-Free Gourmet".  The non-instant form is truly a "powder" and the
instant appears as "little granules".  The non-instant is usually found in
only in health food stores and the instant is found in regular grocery
stores.  The weight measure per volume measure differs by a ratio of
approximately one to two.  In other words you would substitute one half cup
of non-instant dry milk powder for one cup of instant dry milk powder.  Most
recipes refer to the instant dry milk powder when stating "dry milk powder".

This is a long answer to your question.  A shorter answer would be it
depends upon what "dry milk powder" was used in developing the recipe.
Donna Renneke

http://home.revealed.net/creativericebaking

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No, dry milk powder is not the same as Carnation.  In the Atlanta area,where
I live, dry milk powder is not readily available, even in the health food
stores.  In Betty Hagman's first book she did explain this and noted that if
you cannot get dry milk powder you can substitute Carnation, which is GF,
but to double the amount you use.  I have experimented and found my own
bread recipe that I love (I make 2 and 4 inch round buns using cookie
cutters and form hot dog buns using heavy duty foil -- I find this method
much more preferable than making a loaf of bread).  However, I've found you
really don't have to double the amount of Carnation as Bette suggested.  For
my recipe mix, which equals 3-1/2 cups of four, I use slightly less than 3/4
cup of milk, and if I'm running low I've even used just a little over 1/2 a
cup and they turned out fine.  For those people who say they do use dry milk
powder I've heard many of them say it gives the bread too much of a milk
taste.

Hope this helps you and good luck.

Brenda in Atlanta

Jill Young