Baking is a science, with precise instructions and measurements to create chemical reactions that result in delicious food. For those who are lactose intolerant or who choose not to eat animal products, finding appropriate substitutions for milk in baked goods can be a challenge. Different milk substitutes will affect the fat content, sweetness and color of the finished product.
Goat's Milk
Goat's milk is sometimes thought to be easier to digest than cow's milk for those who have mild sensitivities to dairy products. Because of the similarities in composition, goat's milk can be used as a substitute for whole cow's milk in baking, but its pungent flavor and aroma will affect the taste of the finished product, making it more tangy than traditional versions. From a nutritional standpoint, goat's milk is a good source of calcium and protein, contributing slightly more of each nutrient than cow's milk, according to the University of Arizona Farmer's Market.
Soy Milk
Soy milk is the most common non-dairy alternative to milk used in baking, due to its wide availability. Soy milk may cause baked goods to brown more quickly than they would if cow's milk had been used, and may affect the flavor and sugar content, particularly if you use a sweetened variety. Nutritionally, unsweetened soy milk is slightly lower in sugar and calories than cow's milk, according to the website Naked Food Cooking. Concerns about phytoestrogens and high levels of aluminum and manganese may cause some bakers to avoid soy milk.
Almond Milk
With its pleasant, nutty taste, almond milk is another possible substitute for cow's milk. In a comparison of milk alternatives, Naked Food Cooking reports that almond milk contains considerably fewer calories than whole milk or soy milk, with only 60 calories per serving. Almond milk, like soy milk, comes in sweetened or unsweetened varieties, so use the unsweetened type to avoid affecting overall taste of your baked goods. Another benefit of almond milk is that it can easily be made at home by soaking raw almonds for 24 hours.
Rice Milk
Rice milk is the lowest-fat milk alternative, but it is similar in total calories and sugar content to the other milk substitutes. While it contains less sodium than almond or soy milk, it also contains substantially lower quantities of other nutrients, with only 2 percent of the recommended daily allowance of calcium, and 1/2 of a gram of protein per 8 ounces of rice milk. When used in baking, rice milk may make batters more watery than milk or other milk substitutes, so you may need to compensate by adding more oil or butter.
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