Adapting TF recipes without dairy

[~Shanna~]

It looks like many on this thread deal with dairy sensitivies. To my absolute disappointment, it looks like DS is sensitive to dairy, even goat dairy (which even I can do). I can't tell you what a blow this is to my cooking routine. Any advice about adapting recipes to not use dairy? Specifically, I'm wondering about baked goods - all of the grains seem to rely on yogurt or kefir for the soaking, and I wonder if I can use either acidified water, or even a sweet potato puree or something like that? I have a vitamix, so homemade rice "milk" would be a possibility too.

Any good books on dairy-free baking? I feel like I'm going to only be able to find info that relies more on industrial foods to substitute the dairy.....

[quietserena]

For soaking grains, water with lemon juice or ACV will work. For baking, coconut milk will work if you don't mind the coconutty flavor...

I have yet to year of someone finding a cheese 'substitute' that makes them happy though. Nutritional yeast on popcorn isn't bad and i've put it on steamed veggies too.

I'm sure someone else with more experience will come along./

[tanyalynn]

I don't have any good books, I usually search here, the main Nutrition board, or the Allergies sub-forum to solve my specific problem of the day.

We do: rice milk in muffins, coconut milk for anything we want creamy, caramelized onions (deep brown) on top of pizza instead of cheese (really yummy, my husband was skeptical but when he tried it, said he didn't miss the cheese), and like QuietSerena said, lemon juice for soaking grains.