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Thread: Lactose free recipes...

  1. #11
    Super Member Neesie's Avatar
    Join Date
    Mar 2012
    Texas, USA
    For someone with nut allergies, soybeans can also cause a reaction. If you do use a soy product, please let people know it's one of the ingredients.

    Many people are also soy protein intolerant (effects are similar to lactose intolerance).

    By all means let's be open-minded, but not so open-minded that our brains drop out.
    ~Richard Dawkins

  2. #12
    Super Member ptquilts's Avatar
    Join Date
    Jun 2010
    You could also use rice milk. I picked some up instead of soy milk at the store last time, the two packages are the same color - drives me nuts. I wanted soy. Rice milk is OK but does not taste the same.

  3. #13
    Power Poster
    Join Date
    Mar 2011
    Ontario, Canada
    This is the recipe that a friend gave me when my son had to go milk free for a while. He grew out of the allergy but I still use the recipe as a quick tasty treat.
    2 cups white sugar,1/2 cup cocoa,1/2 tsp. salt,2tsp. Vanilla,1 cup vegetable oil, 4 eggs, 1/4 cup cold water, 1 &1/2 cups all-purpose flour.

    Mix sugar, cocoa, salt together in a bowl. Add oil, eggs, water, vanilla and mix well until smooth. Add the flour and mix until there are no lumps and batter is smooth. Grease a 9X13 baking pan/dish and pour in the batter. Bake at 350 degrees for 25 to 30 minutes if in a metal pan. Bake at 325 degrees for 25 to 30 minutes if in a glass pan.
    You can ice them when they cool but we usually eat them un-iced.

  4. #14
    Super Member noveltyjunkie's Avatar
    Join Date
    Jun 2010
    53 degrees North
    Blog Entries
    Hi Scuba- there are so many great recipes out there for dairy free baking!

    You mentioned zucchini bread.
    This is a Beth Kidder recipe:

    1.5 cups grated Zucchini (about 0.5 lb)
    2 cups flour
    1 cup sugar (I would use less)
    1 TSP baking powder
    0.5 tsp cinnamon
    0.5 tsp salt
    2 eggs
    0.5 cup olive oil
    0.5 cup water
    0.5 TSP vanilla

    Scrub and coarsely grate zucchini. Preheat oven to 350 and grease (non-dairy margarine or spray) a 9x5 incl loaf pan.
    SIft dry ingredients into a large bowl and add zucchini.
    In another bowl mix eggs, oil, water and vanilla and add all at one to dry ingredients. Stir just until all dry ingredients are moistened. Turn into prepared pan.
    Bake 1 to 1.25 hours. Cool in pan.

    She also has a recipe for cranberry bread, which is similar but uses orange juice and zest instead of water, only one egg, and has more baking powder. (It also has nuts)

    Here is another basic one to get you going!

    Muffins (12 x 2.5 inch muffins)

    2 cups flour
    0.25 cup sugar (I use less, but that's me...)
    1 TBSP baking powder
    0.5 TSP salt
    6 TBSP oil (I would use coconut fat or, for nut free I would use olive oil as I don't trust highlighly processed seed oils)
    0.75 cup water
    2 eggs

    Preheat oven to 375 and grease muffin pan with non-dairy shortening or spray.
    Sift flour, sugar, baking powder and salt into bowl. Make well in centre.
    In another bowl, mix oil, water and eggs together (they won't really blend- just jiggle them around and do your best and all will be well!)
    Pour the wet mix into the dry mix and stir just until all the flour is moistened.
    Spoon mix into muffin pan.
    Bake 15 to 20 minutes.

    You can add whatever fruit, spices or flavourings you like to this basic recipe.

    Hope you like it!
    Last edited by noveltyjunkie; 07-14-2012 at 04:29 PM.
    Fortune favours the prepared mind
    "Make everything as simple as possible, but not simpler." Albert Einstein

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