I think I mentioned recently that I’m back to eating dairy free. I’m also mostly soy free. The reason for these additional diet restrictions is related to my thyroid problems. I will probably write a post about that at a later date after I’ve seen what effect it has.
It’s been hot since these diet changes, and so I’m just now getting around to trying my hand a baking. I thought it would be a good time to remind you that many recipes can easily be made dairy free and soy free by substituting. Soy is often used in dairy substitutes, so it can be a bit challenging. I have been using Spectrum organic palm oil shortening which is not hydrogenated. I found a soy free version of Earth Balance spread, but not the sticks, so I haven’t tried that.
I recently made my favorite gluten-free chocolate chip cookies using the Spectrum shortening and Ghirardelli chocolate chips which are dairy free but contain soy lecithin. I didn’t change anything about the recipe except to replace the butter with shortening. They turned out great!
A few of my favorite bread recipes are naturally dairy free including my wonderful French bread which I made the other night for dinner. I used millet flour in place of sorghum and loved the bread even more than before. How I wish I had taken a picture of it. It rose so nicely, and my husband said, “This is just like regular bread.” Here’s a picture of the bread made with sorghum:
I also like making that recipe as French bread rolls, but with more whole grain and less starch. This version uses sorghum and millet.
Then there’s my favorite focaccia bread and hamburger buns recipe that uses olive oil and water.
If you haven’t tried these recipes, yet, all of them are favorites in this house. I think you will enjoy them, and there is no need to apologize for the fact that they are gluten free, dairy free, and soy free.