Can you use non-dairy creamer and water as milk for baking?

You can use non-dairy creamer and water as a milk substitute in some baking recipes, but it's not a perfect replacement for real milk. Here's what you need to know:

Pros:

* Convenient: Non-dairy creamer is readily available and has a long shelf life.

* Dairy-free: This is a good option for people with dairy allergies or intolerances.

* Adds richness and creaminess: Non-dairy creamer can give your baked goods a richer flavor and a smoother texture.

Cons:

* Flavor: Non-dairy creamer can have a slightly artificial taste that might not be ideal for all recipes.

* Moisture: Non-dairy creamer can make your baked goods drier, especially if you don't use enough water.

* Lactose-free doesn't mean sugar-free: Most non-dairy creamers are high in sugar, so you might need to adjust the amount of sugar in your recipe.

* Protein: Real milk contains protein that helps bind ingredients and contribute to structure in baked goods. Non-dairy creamers lack this protein, which can affect the final product.

Here's how to use non-dairy creamer in baking:

* Use it in recipes that don't rely heavily on milk's protein content: Consider using it in cakes, muffins, and quick breads where the focus is on flavor and texture.

* Adjust the amount of water: Start with a 1:1 ratio of non-dairy creamer to water, and add more water if needed.

* Taste test: You might need to add more sugar or other flavorings to compensate for the taste of the creamer.

* Experiment: Every recipe is different, so it's best to experiment and adjust accordingly.

Important note: If you're baking for someone with a dairy allergy, always be sure to check the ingredient list of the non-dairy creamer to ensure it's truly dairy-free.

Overall, using non-dairy creamer and water as a milk substitute in baking can be a good option in a pinch, but it's important to understand its limitations and be willing to make adjustments to your recipe.