The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at www.stevecarper.com/li I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on Smashwords.com or Amazon.com or BarnesandNoble.com or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.


Sunday, January 14, 2007

Soy Milk for Dairy Free Yorkshire Pudding

I'm always baffled about how substitutes work in recipes, and let's face it, most people - even cooks - haven't tried most substitutes in most recipes so they won't know either.

Gholam Rahman's food column at PalmBeachPost.com takes a stab at an unusual recipe request. I think she comes through okay, but I thought I'd repeat it here to see what people think.

Question: My niece is allergic to dairy products. Can I make Yorkshire pudding without milk, substituting maybe chicken broth? Thanks for your help. — Ann G., via e-mail

Answer: Originating in the Yorkshire region in the north of England, the pudding was originally made in the fat drippings from a roast beef and then served with gravy as part of the roast beef dinner. Mostly crust, it is raised by steam and eggs in a very hot oven, much like its American cousin, the popover.

Although milk plays a part in the puffing up of the batter, I don't think its role is critical. But there are better choices than chicken broth. I don't know if lactose intolerance is the cause of your niece's problem with dairy. If so, you can most likely use lactose-free milk, of which some brands are 100 percent free of lactose. These are real milk and will act just like milk although they are fat-free. You will have enough fat anyway in a Yorkshire pudding recipe. Otherwise, soy milk should also work in your recipe. Check with her doctor first, though.

When you tinker with a recipe, it is a good idea to follow the rest of the instructions carefully. Measure the ingredients accurately; preheat the oven to the desired degree, hot in this case and generally 425°; beat the batter smoothly and allow it to rest for a while, beating again to take any lumps out; and don't open the oven in the middle of baking or they likely will fall.

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