Can soy milk be used in place of regular milk in baking?

I have used soy milk for twenty years at home and restaurants with no problems.

you do no longer variety soy milk in products you bake, yet whilst the recopy calls for oil upload a sprint extra as a results of reality that soy milk is basically approximately oil loose. a pair of million/2 tsp of oil pre cup of soy milk.

I would prefer rice milk when baking,

it will pretty much be fine, I would add more sugar though because the taste WILL NOT be the same.

yeah i do it all the time. no biggie. i would just be careful not to use a weird flavor of soy milk. just stick to regular or unsweetened

Yep yep. I do it all the time, but as far as baking, try soy creamer!

Yes, usually it is fine. Stuff like custards and stuff will be weird, but most other recipes are fine.

yes you can and I do it and no one can tell the difference cause I have celiac and I use soy due to that .

yes

but the food will be a bit different

yes it can. i use it all the time cuz my mommy buys it.

It should be OKAY