The Nourished Kitchen post today got me thinking. I love Irish Soda Bread, but I'm lactose intolerant. I have a recipe that I normally use that substitutes soy milk or almond milk, but now that I'm TF, I'm not using those.... unless somebody knows a TF way of making almond milk... Anyway, I can handle a little bit of yogurt or kefir, but not a whole lot, like less than a tablespoon at a time... So, if there's 2 cups of buttermilk, I'd have to make sure that I have less than 1/32 of the loaf. Does anybody have any ideas that would allow me to have a bit more?
TIA... off to get my beef curing...
TIA... off to get my beef curing...
