Dairy Free Baking: Avoiding Salt Overload

cowsBefore I started the Elimination Diet, I frequently used unsalted butter for cooking and baking. Since I eliminated dairy from my diet, I’ve had to replace that with a dairy-free substitute. Olive oil is great for many tasks, but has a very different taste and different consistency, which limits its application. Unfortunately, many kinds of margarine contain dairy, including I Can’t Believe It’s Not Butter (which should be renamed I Can’t Believe It Still Has Dairy In It) and most kinds of Smart Balance.

I’ve found that Earth’s Balance margarine makes a pretty good substitute. I probably would not enjoy it plain on bread, although I never really buttered my bread in the first place. But it tastes pretty good melted inside a baked potato, which I consider the ultimate test. And unlike some margarines (ahem…I’m looking at you, Smart Balance), it does not smell like fish when melted.

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Dairy-Free Cooking: Easy Pumpkin Cupcakes

2014-12-07 01.31.32I’m happy to say that not all my cooking efforts are Pinterest fails. This one was super easy and earned commendations from both my husband and my mother-in-law. And I just had to move them to the garage
(also known as my winter walk-in freezer) to prevent myself from eating the rest.

The idea came from my sister who made them over Thanksgiving. They looked soooo good, but I could not eat them because there was dairy in the cake mix and in the frosting.

So when I got home, I searched out a non-dairy alternative. I discovered that Duncan Hines yellow cake mix is non-dairy – yay! I also picked up a tub of non-dairy Pillsbury Cream Cheese frosting. Yes, non-dairy cream cheese. I recommend not reading the ingredient label too carefully.

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