Try glucose instead of corn syrup they are interchangeable and should be
available there. Also Lyle's Golden Syrup can be used for a more "caramel"
flavour.
A substitute for buttermilk I spotted in "Joy of Cooking" is:
1 cup buttermilk = 1 cup yoghurt (I would think the 1.5 - 2 % fat one, since
buttermilk is a low-fat dairy product ) Buttermilk is quite runny so
choose a yoghurt with a similar texture avoiding thick greek style yoghurt.
Hope that helps
Ο "JMF" > έγραψε στο μήνυμα
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> I'm in Italy where they don't really have corn syrup and buttermilk. Both
> are used a lot in American baking recipes and I'd like to find substitutes
> that can be found here. Any ideas?
>
> Thanks,
>
> John
>
>
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