kids_r_innocent wrote:Where do u normally get ur ingredients for baking since u seems to be baking quite often? I saw in the other thread that a mummy replaced butter wif veg oil? Have u tried before?
You probably mean me? I don't use dairy products in baking as my husband is intolerant to dairy. He cannot digest even very small amounts, like what is in a lot of supermarket/bakery breads. There are websites which give conversions for substituting butter/milk with veg oil, but I just do a rough 1-for-1 volume substitution. I don't bake stuff that requires very careful measuring! There are also websites which have dairy-free recipes. You do lose the buttery and milky taste, and the texture can be a little tougher, but we have got used to it.
I don't bake all that much and use mostly very ordinary ingredients, so I get most of my ingredients from NTUC or Sheng Siong, and occasionally from Phoon Huat.