Substituting Soy Milk for Milk in Baking
Soy milk is the most popular of all milk substitutes. People in Asian countries actually drink soy milk much more often than they drink milk. You can home make your own soy milk by soaking soy beans, grinding and boiling them with water, or you can buy them from grocery stores.
Common brands of soy milk include Silk, West Soy, Wild Harvest and 8th Continent. Soy milk can be used as an alternative to milk for almost every occasion. You can serve it with cereal or use it to make ice cream or pudding. Soy milk is also a great milk substitute for baking. If a recipe calls for a cup of milk, you can trade it with an equal partion of soy milk. Breads, cakes and muffins baked with soy milk are not only delicious, they are also very beneficial to your health.
Soy milk is lactose and casein free. If you cannot tolerate lactose or if you are allergic to the milk protein casein, soy milk should work great for you.
If you are a diabetic or if you are on a weight loss diet, you should also go for unsweetened soy milk instead of milk. Soy milk does not have as much sugar as cow milk. Every cup of soy milk has about 6 to 7 grams of sugar compared with 12 grams found in cow milk. They also contain an extra 2 grams of fiber which can reduce your body’s response to insulin and help control your appetite. Soy milk also has a lower calorie count. Unsweetened soy milk has about 80 to 90 calories in a cup which is even lower than some fat free milk.
When you make your batter, substitute all purpose flour with whole wheat or fortified corn meal and add in unsweetened soy milk and your favorite sugar substitute like Splenda or Purevia. Then, follow the rest of the recipe for a guilt free indulgence.
You have probably been told to avoid drinking whole milk if you are overweight or at high risks for heart diseases. Milk fat is mostly saturated and is high in cholesterol. Soy milk is naturally low fat. A cup of soy milk contains only 3 grams of fat. What’s better is that the fat from soy is unsaturated and cholesterol free. Soy fat is composed mostly of essential omega-3 and omega-6 fatty acids which can help reduce your blood cholesterol and risks of heart disease.
Since soy milk has this great cholesterol reducing ability, and baking with soy milk can actually give you a more delicious product. If you bake with nonfat milk and Egg Beaters, the quality of taste in your product is significantly compromised. You can avoid this problem if you use soy milk instead. Baking with soy milk can be done with the full fat version and real eggs, without jeopardizing your health. Extra cholesterol in eggs can be effectively removed by the soy milk.
If you have never baked with soy milk, you really should try it out. Delicious food that is actually good for you! What more can you ask for?
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