GREEK yogurt for sour cream?

Our daughter said, “Mom, did you know you can use Greek yogurt in place of sour cream?”

She tried it in French Onion dip and on a baked potato, giving both a thumbs up. 

I liked the thick creaminess it gave fruit smoothies.   

The true test? Baking!

I bake gluten free and rice flour is gritty when compared to wheat flour.  Using either sour cream or Greek yogurt as part of the "liquid" in a recipe made a creamier batter, thus creating "softer" baked goods. 

The Greek yogurt worked well in my gluten free DARK chocolate cake,
but my gluten free Sour Cream Pound Cake wasn’t the same. 

The flavor was good, but the texture was....

• more springy & spongy,
• not the usual flaky, dense texture of a pound cake, 
• and the "crust" wasn't the same.

It may have been because the original recipe used "whole milk" sour cream and the only Greek yogurt I found was "non-fat", but the pound cake was wonderful buttered and toasted the next day for breakfast! 
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BTW, our Blendtec® Kitchen Mill creates super-fine flour, even from gluten free grains like rice and amaranth!  Check it out HERE! (*at our website of www.grainlady.com) or HERE! (*at our affiliate link http://www.blendtec.com/?cjaff=7275373). 
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One interesting note:  Greek yogurt has a much higher protein content - 23 g in a cup verses 9g in regular yogurt.  ________________________________________________________________________

In comparing two yogurts and one sour cream, here’s what I found –

·         Daisy Sour Cream – 2 TB (30g) has 60 calories, 5g fat, and 1g protein.

·         Stonyfield Organic Plain Whole Milk yogurt – 1 cup (227g) has 160 calories, 9g fat, 9g protein.

·         Chobani Greek Plain Non-Fat Yogurt – 1 cup(227g) has 140 calories, 0g fat, 23g protein.

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Daisy sour cream writes, “* Made with milk from cows not treated with the growth hormone rBST.”   Go HERE! (*or  http://www.daisybrand.com/products/pure-natural.aspx) to read it for yourself. 

Chobani also writes on their container, “Milk from cows not treated with rBST”.  Read more HERE! (*or at http://chobani.com/products/faq/).  

Some say there’s no significant difference nutrition-wise, while others like HERE, contend potential health risks for humans, (or at http://www.organicconsumers.org/rbghlink.cfm).

Stonyfield dairy says rBST can affect the cow’s health, too, on their website HERE (*or at http://www.stonyfield.com/healthy-people/our-yogurt/why-we-oppose-rbst).

The less chemicals going into us, the better, I say.