Irritable Bowel Syndrome Message Boards | Re: Breads and Baked things

Hi - The vinegar is combined with soy milk, which "clabbers" it. This sort of sours the milk, making it comparable to buttermilk, which gives a really tender result to baked goods. You can pretty much use this trick with soy milk in any baked recipe that calls for buttermilk (also works great for pancakes and waffles and biscuits).

I don't know why the other dried fruits wouldn't have worked for the cranberries - that's odd. I've swapped dried cherries and raisins for cranberries in breads with no problem. Hmmmm....

If banana bread is too moist, you can reduce the amount of banana puree. Or, probably better, try lowering the baking temp to 325 and baking for a slightly longer time. The bread might be too moist because it's underbaked. It's easy to have that happen with banana bread because the natural sugar content is so high (from the super ripe bananas) that the bread can get too brown before it's cooked all the way through.

Best,
Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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