substitution for milk in recipes
#327830 - 04/05/08 06:33 AM
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Hi all! I recently found out I am allergic to milk, eggs and yeast. Although I had been staying away from most dairy anyway it is still a challenge. I have used both rice milk and almond milk, preffering almond milk to rice. I don't care for soy products. Now that I am having to cook even more from scratch I was wondering if anyone had experience with using rice or almond milk in their recipes. I usually use the vanilla almond milk for cereal and to drink. Should I use plain for baking and in other recipes? I know I could just experiment on my own but I thought I'd just check to see if anyone had any recommendations. And is rice milk or almond milk better in cooking and baking? I'd heard that rice milk is a little watery. Thanks in advance for your input!
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Yes, I would use plain in cooking but vanilla is nice in baking. Vanilla flavored chicken doesn't sound good. Does it?
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Crohns, lactose intolerant
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I use rice milk in pretty much everything I cook and bake and it all tastes fine to me. For drinking, I do think rice milk is thin but once it's combined with other ingredients and cooked it works fine.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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I use almond milk in to bake/cook all the time in place of soymilk. The Almond Breeze unsweetened vanilla almond milk barely tastes like vanilla at all to me, so I don't think it would be a tragedy if you had to use it to cook, but I suppose plain is best. Definitely no reason to buy rice milk, though, if you prefer almond milk. Almond works really well in my experience.
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