I know I've seen posts on this, but can't seem to find what I'm looking for. I thought I was OK with soy. Baking with it didn't seem to bother me. However, I have definitely come to realize that cooking with it does. I made rice pudding and the butternut squash sauce in Heather's book and have reacted badly to both. Not just gas but D. I know I've read that almond and rice milk don't always work the same as soy.
Any tips as to when it has worked to substitute, and when it's failed, what has happened? Just didn't taste cook? Consistency wasn't right?? Any suggestions would be appreciated. Thanks!!
Posts
When can you substitute almond or rice milk instead of soy?
