I'm having a tea party tonight, and I'm going to bake a few somethings (proably just regular old cookies and cupcakes) for it. I usually bake with soymilk but the little shop I go to was out of my favourite kind (it's called Silk and it's so so very good.. doesn't taste beany at all) so I decided to try out some ricemilk instead.
It tastes lovely, but here's my question - is it as easy to bake with as soymilk? Should I be treating it differently? Should I not use it at all, and just suck it up and do another grocery run?
Any advice would be greatly appreciated. Thanks a ton!