Update for anyone that cares....subsitution for milk?

I'm making cornbread for my cornbread stuffing (has to be gluten free) and I just realized it has to be dairy free as well for my SIL and nephew. My recipie calls for low fat buttermilk, but I'm wondering if I could get away with using soy milk, or even just water?

Thanks!

Update: I used Soy Milk, and the loaves came out awesome!

Message edited 11/20/2007 2:13:48 PM.

Re: subsitution for milk?

not sure, but i do know when a recipe calls for buttermilk, it gives it the acidic flavor. when i bake sodabread for example, i jsut use regular milk and add a table spoon of vinegar to curdle the milk a bit... hope this makes sense.

Re: subsitution for milk?

Thanks! I was able to find a dairy free recipie on the Whole Foods website. It's baking right now, so I'm keeping my fingers crossed! It used soy milk instead. I was afraid the consistency would be too thin, but it was good cornbread batter!

Re: subsitution for milk?

me and FH are both lactose intolerant. You can use lactaid milk (which is what I used the last time I made cornbread) and if you have anything that calls for cream, some stores carry a dairy free creamer, that's what I use in my quiche.

Re: Update for anyone that cares....subsitution for milk?

Update: I used Soy Milk, and the loaves came out awesome!

Re: Update for anyone that cares....subsitution for milk?

Cool! Soymilk always works. Sometimes you have to add a little extra lemon or salt if it's a sweetened soymilk.

Glad to hear it worked out!

Re: Update for anyone that cares....subsitution for milk?

I'm glad you worked it out. For future reference, if you need to replace buttermilk with soymilk, you can whisk in a tablespoon of apple cider vinegar and let it sit and curdle for 5-10 minutes before adding it to the recipe.