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Thursday, April 26, 2012

Improve your Dairy Free Baking with Lemon Juice

I am a bit of a chemistry nerd so lately I have been trying to learn as much about food chemistry as I can find. One little tip that has made a massive difference to my cooking is to add a bit of lemon juice to recipes that contain milk alternatives. It is not enough to replace dairy milk with soy or almond or other milks in any recipe that you want to rise up or get fluffy. Baking soda and baking powder are basic and need a bit of acid to react to so you get some bubble action. Dairy milk is acidic so if you are substituting it for another milk you must also add some acid like a citrus juice or vinegar. I started adding a touch of lemon juice to my pancakes and the results have been fabulous. They are nice and light and fluffy. This trick should work for any recipe that doesn't already contain an acid.

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