soy milk or rice milk for baking? - VeggieBoards
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#1 Old 06-20-2006, 08:26 PM
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I made a cake and it tastes good but is crumbly. I used rice milk instead of soy also I added energ egg dry and didn't reconstitute it......
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#2 Old 06-21-2006, 06:13 AM
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Your milk shouldn't really make a difference.

I've found Ener-G never works for me in baking non vegan recipes. I generally try to find actual vegan recipes.

You could try actually reconstituting the egg replacer though and try again. I think it does make a difference.

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#3 Old 06-21-2006, 08:28 AM
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actually it was a vegan is the cake recipe from the vrg website
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#4 Old 06-21-2006, 01:10 PM
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I've found that soy milk works better for me in baking than rice milk does. It seems a bit creamier to me.
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#5 Old 06-21-2006, 01:30 PM
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Soy milk has more fat than rice so it will be more creamier. But since rice milk is so thin, it makes things slightly fluffier. I can't really tell the difference though, they taste the same to me.
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#6 Old 06-21-2006, 01:48 PM
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I prefer rice milk or almond milk for baking.
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#7 Old 06-21-2006, 03:10 PM
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The EnerG could be the problem. Now, all I did was quickly skim through the recipe, but unless the directions say specifically *not* to reconstitute it (which is something new to me), I would mix it with water according to the instructions on the packaging. Then measure out (in liquid form) whatever amount the recipe calls for. I've never had a problem with EnerG, whether I was using a recipe that was intentionally written to be vegan, or a traditional recipe that I converted to be vegan myself.

Also: I've used rice, almond, soy, etc. milks in recipes and have never really noticed a difference in texture/stability of my baked goods.
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#8 Old 06-22-2006, 09:19 AM
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maybe you measured something incorrectly or the recipe was written incorrectly
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