If you’re baking a gluten free dessert and you’re in need of a dairy free substitute for sweetened condensed milk, you’re in luck! This substitute recipe works well in baked bars, cheesecake, fudge, cakes and more, that call for sweetened condensed milk. I converted it to gluten-free with corn-free options from Sweetened Condensed Milk Substitute. You should go there and check out all of the positive feedback for the gluten version. I hope this helps many of you gluten-free dairy-free dieters. It is not only a substitute, but healthier for you than some non-organic brands.
A dairy-free sweetened condensed milk substitute made from ingredients you may just happen to have on hand.
- 1/2 cup light brown sugar
- 1 Tablespoons gluten-free all-purpose flour containing gum
- 1/4 teaspoon gluten-free baking powder (Rumford - or for corn-free, Featherweight)
- 1/8 teaspoon fine sea salt
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- With your fingers mix the brown sugar, flour, baking powder, and salt together, breaking up any lumps.
- In a separate bowl, whisk together the eggs and vanilla and add it to the dry mixture. Whisk it until it is thoroughly incorporated.
- Use cup for cup as a substitute for sweetened condensed milk.
For corn-free dieters, use an all-purpose flour that contains guar gum, not xanthan gum. Xanthan gum is derived from corn.
Note: Allergens will vary depending upon the flour you use.
To discover more gluten free substitutes, visit the Gluten Free Substitutions category and the new Gluten Free Substitutes and Baking Substitutes page.
6 Replies to “Sweetened Condensed Milk Substitute (Gluten-Free Corn-Free Dairy-Free)”
Just as a note, this can’t be used in any no-bake recipes since it will have raw egg in it. Or it can, but it will carry a risk of salmonella.
That is correct. This is to be used in baking. Thanks for pointing that out. I will make it clear in the text above.
Facebook Comment – May 12, 2014,
“I’ve made it….It is really good”
I would love to see a substitute for the brown sugar.
Brown sugar is made up of white table sugar and molasses. Just whiz them up together in your food processor. Add the molasses a little at a time until it resembles either light or dark brown sugar. Dark brown sugar contains more molasses then light and will create more moisture in your baked goods. Though it will also impart a stronger molasses flavor.
You can also use cup for cup sugar substitutes mixed with molasses for an almost sugar-free version.
I hope this helps.
Wow!! I never in a million years would have thought of this combo. Have given up most recipes that call for sweetened condensed milk. Can’t wait to try this!!!