Substituting Rice Milk for Milk in Baking
For people with specific food allergies, rice milk is a commonly used substitute for traditional cow’s milk. Rice milk can be used in nearly anything that requires “milk” as an ingredient, but there are some differences in the way each combines with certain ingredients. Substituting rice milk for cow’s milk in baking is simple and can be done in your own kitchen.
Cup for Cup
Sometimes substituting baking ingredients can be tricky, because one substitution may not have the same consistency or binding ability as another. And sometimes you have to use less of the substitute than you would the original, or you may need to mix multiple ingredients to create a substitute that is equivalent to the original. Either way, it ends up being a hassle and can be a mess. But with rice milk, you are pretty much using the same amount as you would regular milk. So if a recipe calls for 1 cup of milk, you are free to use 1 cup of rice milk. You may not even be able to tell that you used a substitute when tasting the finished product.
For many recipes, you will probably not even be able to notice the difference between a regular recipe and one substituted with rice milk. But you need to make sure that what you are making and the type of rice milk you have combine well together. That means, if you are substituting rice milk for milk in sweet goods, then vanilla-flavored rice milk will probably work fine, but since many recipes have other flavors, you may need to use plain rice milk so that you use only the milk and add no extra flavor.
You may be worried that using rice milk in some of your recipes will alter the taste and consistency of your baked goods. For the most part, you do not need to worry about that happening when using rice milk as a substitute for milk. The baking consistency of rice milk makes it a prime candidate for a milk substitute as it will not alter the recipes intended consistency. So, no need to worry that your famous chocolate chip muffins will be soggy or that your bread won’t be fluffy.
Rice milk won’t bind with other ingredients like regular milk does–it won’t turn your doughs a funny color and your cookies will be just as crunchy and delicious as they always were. In fact, if you are making a sweet recipe, such as lemon cookies or sweet bread, vanilla flavored rice milk can add a special touch of flavor that will put your recipe over the top. You’d be amazed at the difference that just a hint of that vanilla essence makes on most recipes.
So don’t shy away from rice milk as a substitute for regular milk in baking recipes. You don’t need to be afraid that rice milk will alter your cakes and cookies and breads. Used cup for cup, rice milk is a fantastic substitute for milk in baking.
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