master-cooks | The Worst Dairy Free Milk You Can Use For Baking

When it comes to baking, choosing the right dairy-free milk is crucial for achieving the desired texture and flavor in your baked goods. Among the various options available, rice milk often emerges as one of the least suitable for baking purposes. This is primarily due to its thin, watery consistency and low fat content, which can result in a lack of richness and moisture in the final product. Rice milk’s natural sweetness, while pleasant in some applications, can also interfere with the flavor balance of certain recipes, making it less versatile compared to other dairy-free alternatives. It lacks the protein content found in other options like soy or almond milk, which can affect the structure and rise of baked items. Additionally, rice milk does not emulsify as well as some of its counterparts, leading to potential issues with texture and consistency in batters or doughs. For those seeking a dairy-free option that closely mimics the properties of cow's milk in baking, alternatives like soy or oat milk, which offer a creamier texture and higher protein content, are generally more reliable choices. Using rice milk may require additional adjustments to recipes to achieve optimal results, making it a less convenient option for bakers.

But which dairy-free milk is best for baking?

While it might seem unexpected to choose soy milk over oat or almond milk, it is actually the top non-dairy option for baking. You'll quickly notice that soy milk has a thick consistency similar to that of whole milk as soon as you pour it into a measuring cup. This thickness, while seemingly harmless, significantly affects the texture of your batter and ultimately alters the structure of the finished product. Additionally, soy milk has a relatively neutral flavor that blends well with the rich, sweet, and yeasty notes of your baked treats. Like almond milk, soy milk is available in unsweetened, original, and vanilla varieties, offering some creative options depending on your recipe.

Beyond its flavor and texture, what truly distinguishes soy milk from other non-dairy alternatives in baking is its protein content. Cakes and breads, in particular, require protein to create a light, airy texture and achieve a pleasing rise. Soy milk contains approximately the same amount of protein as whole milk (7 grams per cup compared to 8 grams in regular milk) and significantly surpasses other non-dairy milk options, which often lack sufficient protein. The protein in soy milk also aids in achieving a beautiful golden-brown color in baked goods, making it an excellent choice for plant-based baking.

The Worst Dairy-Free Milk You Can Use For Baking

But which dairy-free milk is best for baking?

Recommended

Next up