New to Group - Rice milk vs soy milk

[Guest guest]

Hi, folks. My name is Rose, I'm 60, I live in rural upstate New York.

 

QUESTION: Has anyone experienced baking differences when using rice milk instead of soy milk?

 

I've recently decided to use rice milk in recipes calling for soy milk. I have found one potential problem. It seems like recipes take longer or stay moister than they should be.

 

I have never had a problem following recipes and everything I try usually comes out as expected.

 

QUESTION: I wonder if the RICE MILK's thinner viscosity, as opposed to the thicker SOY MILK, creates a more moist recipe. If that is so should I use less rice milk than called for?

 

Thanks,

 

Rose

[Guest guest]

Hi Rose, I swap liquids in recipes all the time, and differences in

texture and viscosity do make a difference. Whenever possible, I try

to recreate the original texture/viscosity and/or try to keep the

original purpose for the original recipe.

 

Since rice milk is thinner, you could use less of it. Or you could

make it thicker by adding something to it, such as flour or cornstarch.

 

Examples of following the original purpose include: For a mixed drink

or in a cake, simply using less rice milk should work. For a sauce,

adding a thickener, such as rice flour, may be the way to go.

Try to find a thickener that not only preserves the purpose, but also

keeps the taste in line with what you want or expect. It may be

necessary to make some recipes more than once, experimenting to move

them in the right direction.

 

, " Rose Lieberman " <lapis wrote:

>

> Hi, folks. My name is Rose, I'm 60, I live in rural upstate New York.

>

> QUESTION: Has anyone experienced baking differences when using rice

milk instead of soy milk?

>

> QUESTION: I wonder if the RICE MILK's thinner viscosity, as opposed

to the thicker SOY MILK, creates a more moist recipe. If that is so

should I use less rice milk than called for?

>

> Thanks,

>

> Rose

>

[Guest guest]

That's great, Hinton. That's just what I'm looking for. So, next time I make those muffins or cornbread, I'll back off the rice milk and do, perhaps, a 75% conversion and see what happens.

 

I especially had a problem with a pumpkin muffin recipe. Darned thing had to be baked in the oven for an hour after it was supposed to be baked for 35 minutes! I tried it again and the same thing happened. So, between the moisture of the canned pumpkin and the thinness of the rice milk, it was just too much liquid. I'm going to try that recipe again soon and I may even halve the rice milk. If the mix looks too dry, I'll add a TBS at a time. That should do the trick.

 

Thanks again,

 

Rose

[Guest guest]

If the new version pumpkin muffins is a hit, feel free to post it

here. Everyone I know likes muffins and it would be fun to try a

new recipe --