Dairy-Free Mixes For Every Shelf

Seventy, split across six sections: Baking, Breads & Treats (soft sandwich bread, dinner rolls, herb focaccia, pizza crust, flour tortillas, cinnamon rolls, skillet cornbread, chocolate and vanilla celebration cakes, chocolate chip cookies, fudgy brownies, flaky pie crust), Breakfast (everyday pancakes, crisp waffles, crepes, instant oatmeal, maple crunch granola, orange cranberry scones, peppery sausage gravy), Meals, Sides & Coatings (creamy herb rice skillet, creamy scalloped potatoes, crunchy herb chicken coating, cornmeal fish coating, meatloaf and meatball binders, creamy tomato pasta skillet), Soups, Gravies & Sauces (cream of mushroom, cream of chicken, potato chowder, tomato bisque, peppered white gravy, cheese-style pasta sauce, coconut curry soup), Seasonings, Dressings & Rubs (ranch dressing and dip, French onion dip, Cajun blackening seasoning, smoky barbecue rub, sesame ginger dressing), and Drinks (hot cocoa, chai latte, mocha latte, turmeric spice latte).

The recipes are written dairy-free from the start, not converted afterward. Where a recipe would use milk, the page calls for unsweetened milk-free soy beverage. Where it would use butter, it calls for neutral oil, olive oil, refined coconut oil or dairy-free shortening. The cheese-style pasta sauce is built on nutritional yeast, the coconut curry soup uses milk-free coconut milk powder, and the latte mixes use milk-free oat or coconut beverage powder. Every page names the exact ingredient so you're not guessing at a swap.

Most mixes use everyday staples: flour, cornmeal, oats, rice, sugar, cocoa, cornstarch, baking powder and spices. A few call for milk-free powders, like oat or coconut beverage powder, coconut milk powder, or tomato and mushroom powder, and the page tells you exactly which one. A bowl, a whisk and jars with lids cover the mixing. A waffle iron helps for the waffles; nothing else calls for specialty gear.

Storage directions are printed with the recipes. Dry mixes go in a clean, airtight container somewhere cool and dry, and you use them by the earliest date on the ingredients you put in. Some mixes keep a part in its own packet, like the yeast for the breads. Date each jar when you fill it.

It's a physical spiral-bound edition that lays completely flat on the counter, so you're not fighting a book that snaps shut while your hands are covered in flour.

No, this edition is dairy-free only. Many recipes use wheat flour, barley, couscous or pasta, and a lot of them finish with eggs or soy beverage. Some recipes also include chicken, fish or meat. Several are naturally egg-free, like the sandwich bread, focaccia and chocolate celebration cake, and you can see every ingredient on the page before you start. If you avoid more than dairy, check each recipe individually.

Every recipe calls for milk-free ingredients, including the ones people often miss, like chocolate chips, breadcrumbs, bouillon, sausage, mayonnaise and coconut milk powder. Because you buy the ingredients and mix them in your own kitchen, the result is only as dairy-free as the products you choose. Check every label, and follow your usual allergy routine and your doctor's advice.

It depends on what you currently buy. The clearest savings tend to be on the dairy-free items you re-buy most, like pancake and cake mixes, cream-of soups, gravy and ranch packets, and hot cocoa, because they're made from a short list of staples you can buy in larger bags. Expect one bigger shop up front for flour, powders and spices; the cost per batch drops after that.

Not at all. Most mixes are measure, whisk, seal. Each page then lists exactly what to add when you're ready, the steps to finish it, and how much it makes. Pancakes, soups, gravies, seasonings and drinks are simple stovetop work. The yeast breads take longer because of kneading and rising, and the page walks you through each step.

You're covered by a 90-day money-back guarantee. Cook from it, test a few jars, and if it isn't earning its shelf space, contact us within 90 days for a refund.