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#1 of 6 Old 07-21-2011, 09:40 PM - Thread Starter
 
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My husband is going to make me GF clam cakes for my birthday on Sunday and I want my littlest one to be able to have them too.  He can't have dairy, but I'm not sure if it would be a mistake to replace the milk in this recipe with more clam juice:  http://glutenfree-dom.blogspot.com/2010/07/fourth-of-july-and-clam-cakes.html  What do you think?


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#2 of 6 Old 07-22-2011, 04:48 AM
 
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What do you normally use as a milk sub in your cooking?  I would just use that.  If your goto is rice, maybe start with 3/4 the amount and add for the consistency you need.

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#3 of 6 Old 07-22-2011, 11:25 AM - Thread Starter
 
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I usually use coconut.  I don't think the taste would be right if I used that.


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#4 of 6 Old 07-22-2011, 11:54 AM
 
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lol  Yeah, I wouldn't think coconut would work :)  I would just get/make some rice milk. You could always try using more juice.  I wonder if that would concentrate the flavor too much though.

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#5 of 6 Old 07-24-2011, 08:41 PM
 
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I can't get to the recipe through the link, but what about almond milk?  It has a pretty neutral flavor, and the unsweetened stuff is not as sweet as rice milk.

 

Oh, and it's easy to make your own in the blender with raw almonds and water.

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#6 of 6 Old 07-25-2011, 01:12 PM - Thread Starter
 
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We ended up just using clam juice and they came out great.  There was a slight taste difference, but it didn't affect the batter, which is what I was worried about.  :)


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