Baking recipes using skimmed milk powder

[abigboydidit]

Am posting this in allergies too as am at a total loss. My DS is nearly 1 & has been on an egg & dairy free diet since weaning due to allergies. Our Doctor has advised us to start a graded exposure programme, starting with skimmed milk (as an ingredient of baked goods) which sounded reasonable when he said it but now I've started looking I have no idea how to introduce it! None of my recipe books have anything except a recipe for soda bread but that involved buttermilk and egg too (both no-no's). Tried googling but no luck either.

Any recipes for breads, biscuits or similar would be greatly appreciated. They need to be milk/yoghurt free (I can swap butter for dairy free spread) & egg free - sorry to be so picky. Thanks!

these are like donuts. i found that i needed to drizzle in the mixture and make ribbons rather than balls. once it turned nicely golden i took it out and it was lovely. it does stick to the bottom of the pan. I may try cooking these like pancakes next time because the basic mixture is quite tasty.

Gulab Jamun

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temprature; by itself or topped with ice cream!
Ingredients:
?3 cups sugar
?6 cups water
?1 tbsp cardamom powder
?2 tbsps rose water
?3 cups powdered milk
?1 1/2 cups all purpose flour
?1 1/2 tsp baking powder
?Approximately 1 cup thickened/ heavy/ double cream
?Vegetable/ canola/ sunflower oil for deep frying
Preparation:
?Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside.
?Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is medium soft but not sticky. You DO NOT need to use all the cream. Just add a little at a time until you reach the consistency of dough you are after.
?Divide the dough into walnut sized balls and roll between slightly greased palms till smooth.
?Heat the oil for deep frying in a wide pan on a low to medium flame.
?Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside!
?When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup.
?Repeat this till all the dumplings are cooked and added to the syrup.
?Allow the dumplings to soak in the syrup for at least 2 hours before serving. At this point they can either be removed from the syrup and served or served with the syrup.
?Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.

ps i didnt do thier syrup!

Mmmm! Sounds tasty but unfortunately I can't use cream.. The only dairy I can have in the recipe is the skimmed milk powder. Beginning to think is an impossible task!!

I make up my normal bread recipe and add 3 tbsp of milk powder to it, it gives the bread a finer texture and darker crust when you bake it.

I've got a Slovenian recipe for coconut ferrero rocher type sweets which contains milk powder if you want me to dig it out? (they're bloody gorgeous as well).

Adding it to bread sounds like a lazy simple option, which always works well for me! Slovenian ferrero rocher sound scrummy but I'd eat them all myself am not really meant to use nuts either just yet. Bread it is! Thanks all!

Use in soups/pasta dishes

Burgers/meatballs

Make milkshakes/smoothies

Make Heston's Brown Chicken Stock to use as a base fro a hundred and one things.

Or perhaps these cripsbreads might go down well as a snack.

*for

I also add it to bread mixes in my breadmaker. Nice crusty bread as a result.

Getting a breadmaker might be a good idea anyway.

there are a couple of bread recipes here. They are for a bread maker, but am sure you could knead, rise, knock back, rise and bake in a normal oven.

Why does it have to be in baked goods? That sounds both tricky and a faff! Can't you just introduce it in fruit smoothies, in porridge etc?

Thanks everyone - yes, a total faff indeed! The rest of the exposure seems much simpler. In the end a friend tipped me off that Soreen fruit loaf ticks all the boxes, so I have cheated and bought that as my attempt at bread resulted in a blackened mess wasn't too successfull..