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TOPIC: Can you substitute low fat milk with almond milk in baking?

 
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May 31, 2012 8:50 PM
Could I use almond milk instead of low fat milk when making muffins or other baking?
Do I just need the moistness of the milk or is there something else that real milk does in baking that almond milk wont?
Thanks! :)
  23165892
May 31, 2012 8:52 PM
yes. you can.
May 31, 2012 8:53 PM
QUOTE:

yes. you can.


thanks!
  23165892
May 31, 2012 8:58 PM
Good to know! Thx!
May 31, 2012 8:59 PM
I do this all the time because I love the lower calories and the extra flavor that the almond milk adds to baking. Try making pancakes with almond milk sometime, they are the best!
May 31, 2012 9:00 PM
I substitute all sorts of stuff for whole milk when baking. Favorites are champagne and fresh squeezed lemon juice. I've also done nonfat milk. It actually makes the desserts fluffier!
  14572492
May 31, 2012 9:09 PM
Sure, but if it is as sweet as the almond millk I bought, you might want to reduce the sugar in your recipe a bit.
  4147547
May 31, 2012 9:13 PM
I've done it with my muffin, banana bread, and pancake recipes, and it's turned out fine. I would suggest that you start making your own almond milk instead of buying it. Not only is it cheaper to make your own, it's also healthier. There's an ingredient in the store-bought stuff that isn't so great.
  20551980
May 31, 2012 9:16 PM
You can use it for baking however it does not work so well when making pudding pie!!!!! The pudding does not set like it is supposed to.
May 31, 2012 9:18 PM
Yes you can! Soy and oat milk work fine too :-)
May 31, 2012 9:19 PM
LOVE almond milk. I use it in all my banking and in smoothies.
May 31, 2012 9:19 PM
yes u can I do it all the time.
  8196872
May 31, 2012 9:23 PM
yes, but not for anything with pudding! the pudding will stay soupy ohwell but for pretty much anything else, go for it!
August 4, 2013 6:17 AM
So it doesn't affect the texture of the muffins or anything? I just realized we're out of milk and I was going to make some blueberry muffins for our anniversary breakfast this morning.
  26667485
May 10, 2014 8:22 PM
Can you do it in a vice versa way? Like use fat free milk instead of almond milk?
May 10, 2014 8:48 PM
I find that almond milk changes the texture of certain things too much (for example, cupcakes). Other stuff I don't notice at all. I think it may be the difference in protein content, but I'm not sure. I have used soy milk and other things more successfully as subs, but I still never find it to be quite the same. Altering the recipe sometimes helps - also making sure the almond milk is unsweetened so you aren't drastically changing the sweetness profile.
  42843319
May 11, 2014 3:22 PM
I've successfully substituted semi-skimmed cows milk with almond milk, oat milk and kara coconut milk in baking before and each time the results were great, and dairy free. :)
May 11, 2014 3:25 PM
I do this all the time :) Makes lactose intolerance easier to cook for... Just don't accidentally put vanilla almond milk in mashed potatoes laugh I won't tell you how I know that
May 11, 2014 3:27 PM
QUOTE:

I do this all the time :) Makes lactose intolerance easier to cook for... Just don't accidentally put vanilla almond milk in mashed potatoes laugh I won't tell you how I know that


Or cheesy pasta bakes... >.>
May 11, 2014 3:40 PM
QUOTE:

I substitute all sorts of stuff for whole milk when baking. Favorites are champagne and fresh squeezed lemon juice. I've also done nonfat milk. It actually makes the desserts fluffier!


I have never thought about trying that. I might have to. drinker
May 11, 2014 3:41 PM
QUOTE:

So it doesn't affect the texture of the muffins or anything? I just realized we're out of milk and I was going to make some blueberry muffins for our anniversary breakfast this morning.


It kind of does. But I don't think it changes it so much that it's bothersome, to be honest.

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