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Converting Your Recipes

I have found that baking and cooking recipes work using non-dairy substitutes most often. The major differences will be texture and lack of creaminess. Using soy, rice and almond milk instead of milk in recipes is often an unnoticable difference. The major difference in taste and texture has occured for me when replacing butter with margarine. I believe the main reason for this is that margarine often has water in it. This means that cookies spread thinner when cooking, so I have learned to add a little extra flour to the dough. Also, when I make rolls, I choose not to brush them with melted margarine before or after cooking because it has resulted in soggy rolls.
When using a substitute, use the same amount as directed in the original recipe or use your best judgement.
Experiment with new recipes and find the substitutes that you prefer.

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