How do you make gluten-free or dairy-free baking substitutes?

 How do you make gluten-free or dairy-free baking substitutes?

There are many options for making gluten-free or dairy-free baking substitutes, depending on the specific recipe and the ingredient you are trying to replace. Here are a few options for common baking ingredients:

• Gluten-free flour: There are many different types of gluten-free flours available, including almond flour, coconut flour, oat flour, and rice flour. These flours can be used on their own or in combination to replace wheat flour in a recipe. It's worth noting that gluten-free flours may behave differently than wheat flour and may require adjustments to the recipe, such as adding extra liquid or using a different ratio of flours.
• Dairy-free milk: Non-dairy milks, such as almond milk, soy milk, and coconut milk, can be used in place of cow's milk in most baking recipes. They may alter the flavour of the finished product slightly, so you may want to choose a milk that complements the other flavours in the recipe. It's also worth noting that some non-dairy milks may not be as thick as cow's milk, so you may need to use a little extra to achieve the desired consistency.
• Dairy-free butter: There are many types of dairy-free butter substitutes available, including plant-based butters made from nuts, seeds, or grains. These butters can be used in place of dairy butter in most baking recipes, although they may alter the flavour slightly. It's worth noting that some plant-based butters may have a lower melting point than dairy butter, so you may need to adjust the baking time or temperature accordingly.
• Dairy-free yogurt: Non-dairy yogurts made from almond milk, soy milk, or coconut milk can be used in place of dairy yogurt in most baking recipes. They may alter the texture and flavour slightly, so you may want to choose a yogurt that complements the other flavours in the recipe.

It's worth noting that when making substitutions in baking recipes, it may be necessary to make adjustments to the recipe to achieve the desired texture and flavour. It may also be helpful to do some research and experimentation to find the best substitutes for your specific needs and preferences.