Dairy-free batter bread?

[brooksmoses]

I've got a recipe for a batter-based bread, which (for inscrutable reasons) I'm wondering about modifying so that it's dairy-free. The bits to deal with are (a) a half-cup of butter, which gets creamed with sugar at the start of the recipe, and (b) a quarter cup of sour cream.

Any suggestions for the standard dairy-free substitutions for these?

Meanwhile, on a related note -- I vaguely seem to remember that pine nuts are often okay for people with nut allergies. Is this actually the case, or no?

Comments

[bethzebra.livejournal.com]

I would use dairy-free margarine (some kind that says it's good for baking) to sub for the butter. There are some soy-based sour creams on the market or I think soy yogurt or pureed silken tofu would probably work, assuming your target audience is OK with soy.

[autumnesquirrel.livejournal.com]

I expect squished fruit of some sort would sub in nicely for the sour cream. They're often used for the same thing at any rate. Or they make soy yogurt. You could try that.

Margarine usually subs in for butter just fine in baking. Some margarine is dairy free. Some isn't though, so be careful selecting the brand.

[julesjones]

I use a kosher cooking margarine for dairy-free, on the advice of a Jewish friend who went seriously dairy-intolerant at the same time that I had trouble with temporary lactose intolerance. If it's labelled parve, it's dairy-free. There are several brands available around here; the one in my fridge right now is Earth Balance Buttery Sticks, from Wholefood, but there are a couple of others in Safeway, one of which is an excellent cooking butter substitute as it has little or no added water. I'm blanking on the name though.

He uses soy replacements for milk, cream and yoghurt.

[julesjones]

Oh, and check the ingredients label carefully for any other intolerance triggers that might be relevant -- e.g. some of the stick margarines use flour as a stiffening agent, which is bad news for the gluten-intolerant.

But what I want to know is why?

[suzanne.livejournal.com]

What triggered this little bit of ... strangeness?

[hobbitbabe.livejournal.com]

My sister-in-law with the life-threatening allergy to tree nuts includes pine nuts in her list of things that we must not serve at meals she attends.

I love her, so I take her at her word.

[chorus.livejournal.com]

Doing the butter sub is easy -- any non-dairy-containing butter sub ought to work. It'll change the taste a little but probably not enough to matter. Yogurt for sour cream is a fairly standard sub in other recipes so I'd agree with the folks who suggested soy yogurt, but you might have to experiment to get a good brand for it.

Pine nuts... well, they're technically seeds, but I'd steer clear of them for folks with nut allergies as a lot of them will have seed allergies as well. Unless the person knows for a fact that seeds are okay for them or they only have a specific set of nut allergies, or it's a fairly mild allergy and they're willing to try it, I guess.

[no-moo.livejournal.com]

Yes, as the others said, dairy-free margarine will work perfectly. In terms of sour cream, there are a few options, plus you can make your own. Here are a few quick and easy ideas - http://www.godairyfree.org/Table/Dairy-Substitutes/Cream-Subs-Sour-Cream/

Also, I am not sure where you are located, but both Tofutti and Galaxy Foods make dairy-free sour cream alternatives. I haven't trialed either, but hear they work great!