Sometimes subbing almond milk for regular milk will give wacky baking results. I think I remember reading somewhere, for example, that using almond milk to make "instant pudding" will cause the pudding to NOT thicken.

Google is your friend, so try a search for "almond milk in recipes" and see what you might find in the review sections as well.

I haven't really used it for baking, but I usually use almond milk for overnight oatmeal....oatmeal, smashed fruit, chia seeds and almond milk in a small Mason jar, placed overnight in the fridge, et voila! Good to go in the morning!

Smiles,

Sooz

Sooz, What kind of oatmeal do you use for your method? Quick, regular, steel cut, etc.? And what proportions of oats to milk, fruit, etc.?

I use regular or steel cut, usually about 1/2 C oatmeal to 6 ounces of liquid, but your proportions may vary for overnight oatmeal. The fruit is usually 1/2 C smashed strawberries, or unsmashed blueberries. Chia seeds--usually 1 to 2 teaspoons HTH!

Basilcook3, that's very interesting. Do you find that the almond milk changes the flavor and/or texture noticeably? I know people who bake with soy milk, and the texture's okay but the flavor is odd.

Plllog, surprisingly, it does not change the texture for quick breads (except the pumpkin bread like I shared above). I think it adds a little more lightness to donuts. It doesn't change cakes texture in my experience!