Originally Posted by Ruthla
Can you handle other milks, such as goat or sheep milk? One of those milks with 1 Tbsp of vinegar added would give you the closest sub for cow-milk buttermilk if either of those are an option.
What other food restrictions do you have?
What else is in the recipe? The buttermilk flavor will matter more in some recipes than others- a simple juice or rice milk substitution comes out delicious in some recipes and awfully in others.
She can't do goat, either. I won't use soy...maybe I could try coconut milk w/vinegar.
There's lots of other foods we don't normally eat (grains, any sweetners, fruit, among others) but no other intolerances that I know of so I can use pretty much anything else.
The recipe is:
1/2 c. peanut butter
1 c. water
2 stick margarine (I'll use coconut oil)
2 1/3 c. flour (I'm going to use whole wheat pastry flour)
2 c. sugar (Rapadura)
1 tsp salt
1 tsp baking soda
1/2 c. buttermilk