When choosing plant-based milks for baking, it's crucial to opt for unsweetened and unflavored varieties to maintain the desired flavor and texture.
Many baking recipes expect about 12 grams of sugar per cup like cow's milk, but plant-based options can contain significantly more sugar, affecting rise and texture.
Using flavored plant milks might seem okay if vanilla extract is called for in the recipe, but be cautious; it can overwhelm savory flavors.
The sugar content in sweetened plant milks can disrupt the baking process by causing batters to rise incorrectly and resulting in an undesirable texture.
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