1 tbsp. apple cider vinegar or lemon juice
1 cup rice milk
1 cup rice milk
Combine vinegar and rice milk. Let stand 4-6 minutes.
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From Food Allergy Kitchen
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Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
1 Comment
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Friday, 04 December 2009 20:35
posted by
Michelle
This worked great as a buttermilk substitute in some cupcakes I made.
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