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.

Flavor Matters

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.

Consistency, Consistency

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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Posts By Sequoia
  • Dee

    Actually, I’ve found using Rice Milk in recipes in place of cow’s milk causes breads to be more dry and “crumbly”. I was looking for a remedy for this when I came upon your article, and it caused me to wonder if you’ve ever actually tried baking with Rice Milk or if this is just one of those generic articles designed to make the blogger look more knowledgeable than they actually are….?

  • frickaline

    I agree with Dee. Additionally, I found rice milk to require longer baking time, although that may just be the recipe I’m working with. I guess I’ll have to wait for Alton Brown to work this out scientifically since the above article failed cooking science 101.

  • Star Weaver

    Great! I am planning to make French toast and wondering how rice milk with work when combined and baked (yes, this is a baked French bread recipe) with eggs. Your article gives me the courage to go ahead and try. BTW, I will be using vanilla rice milk – that should be delicious in a French toast recipe!