The preparation of simple baked goods without dairy necessitates adjusting traditional methods. This adaptation often involves substituting liquid ingredients typically found in conventional baking formulas. For example, water, juice, or dairy-free alternatives can effectively replace milk to achieve the desired consistency and moisture content in the final product.
Such recipes cater to individuals with dietary restrictions, including lactose intolerance or milk allergies. Additionally, using alternative ingredients expands the accessibility of baking to those with limited access to dairy products. Historically, variations of these recipes have existed in regions where milk was scarce or expensive, requiring cooks to improvise with locally available ingredients.
