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43

Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. Introduction. Someone wrote a question on Seasoned advice ...


33

Inspired by rumtscho's incredibly detailed answer, which provided some informative although not quite "marketable" results, I set off on my own set of experiments. They are not quite finished, but I'll update this answer as more gets uncovered. First of all, I decided to start my experiments with coconut cream by itself because, why waste perfectly good ...


12

I was inspired to follow an Herve This recipe for Chocolate Chantilly using coconut milk. Here is a piccy of the end result. It looks and tastes how I imagine a whipped ganache would. I had to make some modifications to the original recipe. Here are the details: 60g semi-sweet (70%) chocolate 100 ml coconut milk 2 tbsp coconut butter cream One bowl of ...


10

You have several options for the crust. It is possible to purchase mixes that will get you started. There are also several recipes available. A good resource for all your gluten-free baking is Gluten-Free Girl and the Chef, and you can find a recipe there. Another great option is former pastry chef Helene at Tartlette. This question has compiled a list ...


7

No, you can not. Milk is used as a liquid in cakes. Eggs add a little bit of liquid, but also have lots of other effects on your batter. You don't want these effects, or rather, you want them to happen in a certain degree, and the ratio of eggs to milk in existing recipes is calculated to give you the optimal degree. The effects are too many to explain in ...


7

If you really don't want to defrost it, you need to do something that will make it less hard when frozen. One choice, if it doesn't conflict with your allergies or your flavor profiles, would be to add alcohol - a liquor of your choice will make it freeze significantly less hard. Another option would be to make it less susceptible to crystallization when ...


7

You can create many vegan variations with silken through extra firm tofus; from ricotta cheese on down to sour cream. There are many recipes out there for making your own sour cream. The problem with some brands, such as Sour Supreme (whose product is very authentic to taste), is that (in responding to the vegan tag) some of their products contain casein ...


5

The main things that Parmesan cheese can add to a salad are fattiness and salt. The first thing that comes to mind for me is bacon. You could probably also make a yummy main dish salad (or hearty first course) by adding duck or a cured meat such as salami. If you're not interested in adding meat, how about olives? Those would serve similar purposes. Other ...


5

Are they lactose intolerant? Because old hard cheeses like parmesan (and grana padano) have very little lactose in them. Lactose is consumed and converted into lactic acid by the cheese-making bacteria...Generally after 3 months or so, there is very little left. Some people are much more lactose intolerant than others, but many people who are otherwise ...


5

I think you should take it out from your public library and take a good in depth look at it. This way you don't have to buy it and you can look at all the recipes. If you see enough recipes in there that you don't have to change, or just have to change minimally, then you can justify buying it. If your library doesn't carry it you could either get an ...


5

The artificial thickeners cannot make the bulk of your ice cream. They are only there to give smooth consistency and reduce ice crystal formation in a combination of ingredients which wouldn't mix well otherwise. The first thing which strikes me is that your recipe has no fat in it, except the little bit from the almond milk. This is a problem. Maybe a ...


3

There is a site called Go Dairy Free.org that uses whole-fat coconut milk in its poundcake recipe. There seems to be lots of recipes that are suitable for your purposes. Best of luck!


3

I made some this past week with a little olive oil (maybe 1 tablespoon?) and a little almond milk (maybe 1 teaspoon?). (I am unable to eat dairy.) I also had a rutebega mashed in--one rutebega to 4 Russet potatoes. It was delicious and even my husband, who can eat all the dairy he wants, thought they were just fine.


3

One option I recently and inadvertently tested, was adding more fat. The recipe I normally use calls for 2% milk, but I purchased whole milk instead. The slightly higher fat content made the ice cream soft enough that I didn't have to warm it on the counter like I always had to do before. Now since you are going Dairy free, you'd have to find your fat ...


2

My sister's dairy-free out of necessity (milk allergy, not lactose intolerance) and she swears by a mixture of baker's yeast, breadcrumbs, garlic powder, and salt for Parmesan replacement, though obviously it's more akin to grated cheese than sliced cheese and thus might not be the texture you want.


2

The Tofutti Sour Supreme does not contain casein, and is a great vegan substitute for sour cream. Avoid Yoso, for some reason it is sweet, it was disgusting on tacos, I also found that both their sour cream and yogurt taste powdery. As someone mentioned above there are lots of recipes for making your own using silken tofu, lemon juice and I can't remember ...


2

Well, that's basically where ice machines come into the game. Often ice recipes tell you to stir the ice during the freezing process every 5 to 10 minutes or so, so the ice will stay softer. That's what ice machines are taking care of: While freezing the ice they constantly stir the mass, so in the end you will get the perfect soft ice. Anyway if you then ...


2

It depends on how hot the coffee-egg mixture is (and remember, adding it will cool the coffee), and how long it stays at that temperature. Given that coffee does not benefit in flavor from being left around, you want a fast process, which means the mixture should be at 160 F (71 C) for several seconds at least... it can cool after that. Since coffee ...


2

In the case of the breading recipe that you have mentioned, I believe that you can continue to use soy milk (or almond milk, or even water) mixed with the egg in your breading. Instead, a small change to technique should give you a thicker and crunchier coating. You may need to increase the amount of egg/soy milk mixture you create. Try adapting the ...


1

I've been told that ghee has no lactose in it, so that might be one alternative to butter, but not to the milk, as I find you need some water-based liquid to get the consistency I like -- you're rupturing starch into the liquid, which gives a creamy mouthfeel. I personally use stock, not milk to adjust the liquid in my potatoes. You have to adjust the ...


1

Mashed potatoes do not require anything to be added? Use a fresh potato variety suitable for mashing (check with you local vegetable supplier), all you need is to mash them, and introduce some air by using a whipping process (a fork will do) People typically add milk or cream to old or dry potatoes. Use a better potato for better results without adding ...


1

Try to decrease the fat percentage in the custard. Full fat coconut milk has a fat percentage of ~20%, hence the custard has about the same. Fat tends to make the ice-cream more heavy and "creamy". Ordinary ice-cream usually have a fat percentage around 10-16%, and even lower for gelato type ice-cream. To decrease the fat percentage, add some liquid with ...


1

Some food replacements for vegans are indeed rare and expensive. But for butter and dairy cream, there are easy replacements. Their unique texture and mouthfeel are due to the fact that they are emulsions of saturated fats. They are among the few naturally occurring such emulsions, but industry methods for creating emulsions are widespread, and manufacturers ...


1

A mixture of almond milk and silken tofu (1:1) will yield an inexpensive half and half replacement, top with earth balance margarine as necessary. For baking, flax or Chia eggs or commercial egg replacer should fit the bill. If the baking time is not too long you can incorporate tapioca flour in slurry for a creamier texture and extra thickening, our just ...


1

To whip coconut cream you need to take a can of Cream of Coconut and let it sit in the fridge up to 48 hours. The longer the better. Once you take it out, be careful not to shake it, turn it upside down or fiddle with it. All you need to do is open the can at the top. Scoop out only the cream and leave any liquid, the coconut water, at the bottom. If you use ...


1

I was browsing around on Rose Levy Beranbaum's blog, and found this very helpful post that covers exactly what you want to do: http://www.realbakingwithrose.com/2011/04/alternatives_to_heavy_cream_ba.html


1

Spread apples and jam out on a corn tortilla and then bake in the oven for individual gluten free tartlets. Quick, easy, tasty, and a little odd. I make an Indian Corn Pudding with a bottom layer of apples that has the same feel as pie for dessert, but without the gluten. http://cookloose.com/index.php?n=Recipes.IndianCornPudding


1

One of the things I like about Mastering the Art of French Cooking is that the recipes go into great detail about how to do things. For example, Julia Child's recipe for roasted chicken does use butter (for which, of course, you can substitute pareve margarine for a slight change in taste), but it is also 3 pages long and includes suggestions for side ...



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