I love baking. I try to keep it as dairy-free as possible for the lactose intolerant people in my life (including me to a small degree). Milk is the number 1 pain-inducer for me, so we made the switch to soy milk years back. Eventually we found our way to almond milk, which in my opinion has a far superior taste. Did you know you can make your own buttermilk from any dairy-free milk replacement?
All you need is your dairy-free milk and either lemon juice or vinegar.
Put 1 tablespoon lemon juice or vinegar into a glass measuring cup. Pour enough dairy-free milk in to fill to 1 cup. Allow to sit for 5 minutes before using in a recipe. Enjoy!
Bluebird Hill Art 