Did you know that a reasonable substitute for buttermilk is:
For every 1 cup of buttermillk take 1 cup of alternative milk (usually for this I do rice milk) or 1/2 cup water, 1/2 cup rice milk (or other) and 1 tablespoon vinegar (or in a pinch you can do lemon but it might alter the flavor)
I was just re-reading my gluten free coffee muffin posting and wanted to share this little technique to replace that ingredient if you are also a dairy free-er.
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