Hi Everyone!
This is a question for those of you who don't do well with soy milk. I've been drinking and cooking with soy milk for the past year, and I definitely like the taste of it better than rice milk (and how thick it is for cooking, etc), but I am sadly coming to the conclusion that it doesn't work so well for my system. 
SO...I'm going to switch to rice milk for about a month and see if I can tell a difference.
My questions are whether any of you have ideas you use for ways to make rice milk more tasty. Do you do anything to your recipes to thicken them at all to make up for the difference in texture between it and soy or cow's milk? It's just so thin and watery to me. (BTW, I can't do almond milk due to almond allergy). I think I will be able to use soy milk to a smaller extent eventually, but probably not like I've been using it this past year. I guess one reason I'm frustrated by this is that with my Celiac Disease AND IBS, I already have to make so many substitutions in recipes that affect the final product (gluten free flour, no dairy, no whole eggs, etc...you all know the drill! ), and I found I liked how the soy worked better.
Any MILK IDEAS would be great!!! 
Thanks! And welcome to all the newcomers! It's such a helpful and friendly message board...you'll love it here!
KellyJean
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