<<Disclaimer: Verify this information before applying it to your situation.>>
 
At 04:28 AM 9/6/96 GMT, Michael Jones <[log in to unmask]> wrote:
 
>I am replying to the List on a request for information for what is
>buttermilk powder as used in many GF recipes.
>
>It is basically just dried buttermilk (sour milk) that can be added to
>cooking and baking recipes in a fashion similar to dry milk.  For those
>that use milk in their cooking, it adds a wonderful taste.
 
But for those of us that are casein-free what would you substitute? Or would
you just leave it out (and reduce the liquid some)?
 
Don Wiss.