I get asked quite often for the recipes I use when I post pictures and such of what I bake.
Beings that I am dairy free, egg free and generally gluten free, I try to be as careful as possible when cooking and baking.
I am not vegan, as I still love honey, and I still eat certain meats. Though I am not a fan of the meat that comes from the grocery store. I seriously am the type of person who prefers to catch it myself or have someone close to me catch it / hunt it.
It has made gluten free baking so much similar for me. Many of these recipes are not dairy free so I substitute my dairy free alternatives for the dairy products.
My favorite dairy free alternatives include:
For milk I use:
•Blue Diamond unsweetened unflavored almond coconut milk
•Silk unsweetened unflavored coconut milk
For a butter alternative I like:
•Earth Balance organic whipped spread
•Earth Balance Organic Coconut Spread
In baking I also use in place of butter:
In baking instead of eggs I use:
•Bob’s Red Mill gluten free egg replacer
A couple things to note:
•when baking with shortening (when the recipe calls for butter or margarine) you need to add a table spoon or two of water in addition to what liquids are called for, because shortening is 100% fat based where as butter is about 80% fat and 20% water based.
•when baking with Egg Replacer I add roughly an extra table spoon of water for the equivalent of 2 eggs replaced (about half a tablespoon per equivalent of one egg of egg replacer) as I noticed that the egg replacer is drier, gloppier and thicker than a beaten egg.
•I have found that texture/ consistency wise as well as not having an overpowering different flavor, that the almond coconut and regular unsweetened coconut milk are as close as I can get to regular milk for using in recipes.