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On 19/7/2005, "Roger Burton West" <roger@xxxxxxxxx.xxx> wrote: >I make quite a lot of bread (with a bread-machine), mostly generic white >with extra salt because that's what I like. > >Last weekend I had to make bread for someone who has a severe lactose >intolerance. It worked, but it only just rose and it was pretty solid >stuff. > >Anyone got a recipe for relatively light and fluffy bread involving no >dairy products? I was thinking about this on the way into work (yeah, sad I know). Milk is, essentially, a thin emulsion of protein (5% or so) and fat (5% or so) plus some sugar (lactose). Could you not fake these requirements somehow? I would imagine the protein and fat are important elements in breadmaking, the protein somehow helping keep the CO2 bubbles open for extra fluffiness. There might also be some emulsifiers in milk, which might also play a role. So maybe experiment with some lecithen and a bit more fat? The other option would be to use alternative milks. If the person can tolerate goat's milk, that's an option. Otherwise, horror of horrors, soy milk might do the job. (As an aside, I'm always amazed at people who aren't lactose intolerant or vegan drinking soy milk. Look at the ingredients list. It's hardly what one would call natural! Not to mention the environmental effects of soy production, nor the oestrogen-mimicking compounds. Then again, there's a big market for margarine and salad cream...)
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