Something especially important in baking today is exploring ways to substitute for special diets.

For example, my mom became lactose intolerant when I was in middle school – all of a sudden, she couldn’t make pancakes, muffins, or even cookies the same way. I remember her figuring out how to adjust recipes to use water instead of milk (soy, almond milk, and other alternatives don’t work for her). Surprisingly, many goodies didn’t taste any different when we used water!

I actually did a project in school one year where I made a cookbook of substitutions for lactose intolerant people. The best part, according to my classmates, was that I brought in two breads I’d made (pumpkin and banana) using water and let them have little squares. They all agreed the breads were delicious (…or at least they were happy getting something, haha!).

My fiance’s mother has her own dietary restriction – sugar. She feels much better when she bakes with alternatives like coconut sugar or agave nectar.

I’m looking forward to finding delicious ways to adapt recipes for these special women in my life and everyone out there who deals with a dietary challenge!