How I altered my vanilla cake recipe for intolerances: gluten free, dairy free, soy free
I made a cake for a dear friend of mine who has a few food intolerances. She doesn't have any life-threatening allergies, but she gets stomach cramps and migraines from gluten, dairy and soy. I took on the challenge of making vanilla cake gluten, dairy and soy free. You can find my original vanilla cake recipe here: https://americanbakeringermany.blogspot.com/2018/05/my-new-favorite-vanilla-cake-recipe.html It all begins with the ingredients. I substituted the milk with almond milk, the butter with dairy-free and soy-free margarine, and the flour with a gluten-free flour mix. If you are looking to take on a similar project, please read all the ingredients on the margarine. Margarine often contains small amounts of dairy and soy. Sometimes even large amounts. That's the hardest ingredient. You can use any milk substitute you prefer. Almond milk is just my friend's favorite. Also, read the ingredients on your baking spray before you use it, as well. The most important...