Has any other DF bakers noticed…

Has any other DF bakers noticed…

Submitted by Bex2601 on December 6, 2015 – 7:47pm.

…when using soy milk as an alternative to ordinary milk a slight decrease in the moisture of the bread after baking? or just the texture being a bit off? I’ve been baking a while but since going DF finding breads using soy in them not quite right; however the soy milk seems to be fine with cakes and sweet doughs. Just wondered if anyone else had noticed this or could explain it to me if it really is a thing.