Adjusting baking powder to work with almond milk
A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.
I think this means that the baking soda is not reacting fully with the almond milk. Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. What's causing this? Is it possible to adjust our baking powder recipes to use almond milk, or do we need to buy two kinds of milk (one to bake with, one to drink)?
While I'm hoping to get a general rule of thumb, here are a couple of the recipes we have noticed this with for reference. Pancakes:
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. oil
1 egg
and muffins:
3/4 cup butter
1 cup sugar
4 cups flour
4 tsp baking powder
1/2 tsp salt
1 cup raisins, plumped
1 egg
1 cup milk
I did find a Question about almond milk in pancakes, but I'm hoping to get a more general answer about how baking soda/powder and almond milk work together (or, more accurately, fail to work together).
Best Answer
Baking soda reacts with acid to create CO2 and lift.
Baking powder already has the necessary acid included.
Cow's milk is slightly acidic. Almond milk is slightly alkaline.
It may be that there is just a little bit less of the necessary acid to make your leavening react.
Experiment adding a little acid. Cream of tartar would be nice because it wouldn't throw off your liquid ratios or change the flavor. Lemon juice could also be used. I would start with 1/4 tsp of cream of tartar.
However, browsing around there are plenty of people online who don't seem to be having any trouble using almond milk in baking. It may be that the almond milk is a red herring and there are other variables that aren't controlled.
For example: Maybe the leavening was stale? Maybe the temperature of your oven was off?
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Does baking powder react with almond milk?
Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.How does almond milk affect baking?
Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.Can you bake with almond milk instead of milk?
Almond milk can work as a cup-for-cup substitute in a baking recipe, but it will change the texture. Because almond milk is a dairy-free milk alternative, the fat content is lower, making it far less rich. At the same time, it can slightly alter the flavor of what you're baking due to the taste.Does milk activate baking powder?
Cow's milk is slightly acidic, so it reacts with baking soda in a recipe to form carbon dioxide and create lift. Many nondairy milks are alkaline, so if you're looking to swap dairy for soy, you'll also want to swap baking soda for baking powder to get that rise.What Are the Side Effects of Adding Too Much Baking Powder? : Desserts \u0026 Baking Tips
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