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I love to bake. When we went gluten and dairy free nearly 8 years ago, grocery store aisles didn’t have pre-made gluten/dairy free baked goods, and I made nearly everything from scratch. Figuring out dairy-free substitutions was a long trial-and-error process.
Here are my favorite substitutions:
Milk 1:1 replacements
Personally, I like using rice milk best. It doesn’t change the flavor of what I’m making and has a consistency like skim milk.
Add 1 TBSP of lemon juice to 1 cup of dairy-free milk
Vegan butter substitute like Earth Balance (1:1)
1/2 cup of fruit puree to 1 cup of butter (bananas, applesauce, prunes)