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missy'smom

Soy Milk

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Has anyone successfully frozen soymilk and then thawed and used it?

Have you used it to make cream sauces and in cream soups? I found one that is fairly neutral in flavor.

When you sub for buttermilk what do you use o make it CF? Same amount of soy, almond or ricemilk even though it's thinner. I'd like to use it in scones that call for buttermilk.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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Has anyone successfully frozen soymilk and then thawed and used it?

Have you used it to make cream sauces and in cream soups? I found one that is fairly neutral in flavor.

When you sub for buttermilk what do you use o make it CF? Same amount of soy, almond or ricemilk even though it's thinner. I'd like to use it in scones that call for buttermilk.

What I read in a student cookbook was that milk was added to a recipe for (1) liquid (2) fat. If I were subbing for butter milk I would use the same amount of liquid and add a little extra fat (butter, oil) for the texture that it gives.

More often then not if a baking recipe calls for milk, I will use water since its primary purpose is its liquid qualities and I don't need the extra fat. (I have subbed fruit juices in cakes with great results - my family loves orange juice in white cake - I made an upside down cake with my gluten-free mix and used the pineapple juice)

If I am cooking on the stove top, I will sub soy full strength for cream, about 1/2 soy and 1/2 water for whole milk and work the way down for % milks


Shellfish free since 1980

Milk free (all forms) since 1991

Feingold in 2003

First gluten-free round 2007

Now entering full time Gluten free, egg free, almond/peanut free

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