The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soy Milk

debmc's picture

Soy Milk

I am allergic to milk.  Can I substitute soy milk in recipes and get the same results.  Does anyone know about instant soy milk for baking.  I have tried almond milk for my sweet breads and that seems to be fine.  Any suggestions would be helpful. 

gothicgirl's picture

I have used soy milk for cakes, cupcakes, quick breads, and muffins and had good results for a friend who has a severe dairy allergy.  No one could tell, so for sweet baking, I think you are good with soy milk.  I use vanilla soy milk for sweet cakes and plain for things like corn bread.  (I measured it ounce for ounce)

I have never used soy milk in yeast bread baking, however.  I don't know if it would make a difference, but maybe. 

Marni's picture

I also have used soy for baking.  The results have been good.  I haven't tried it in my breads because I have switched to using rice milk as a substitute instead.  The rice milk works well.  I would guess that the soy milk would work well too.


jbaudo's picture

My son is lactose intolerant so I make everything with rice milk and it works just as well as skim milk.  I would prefer to use oat milk because it is a little bit thicker and has a nice flavor but it is twice as expensive.  I have never tried soy milk but I am sure that would work fine too.  Almond milk is also good but I don't buy it because its not that good to drink - the rice milk has a slightly sweet flavor.


nbicomputers's picture

there are many breads that are made with nothing but water as as many other baked goods. even water can be used ounce for ounce for milk

get your self some good butter flavor and if you can find it clear vanilla increas the sugar and fat  very slightly to makeup fur the loss of milk sugar and milk fat and with only water i am sure you will get some tasty baked goods.