[lastrid]

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?

 

[scsigrl]

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.

 

[lastrid]

I usually use coconut. I don't think the taste would be right if I used that.

 

[scsigrl]

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.

 

[sunnygir1]

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.

 

[lastrid]

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.