I will be making an afternoon tea (sounds grand but won't be!) for a group of friends, one of whom is lactose intolerant.
I would prefer to use my own recipes and substitute the milk within them (yes, they all have milk!) for an oat, soya or almond milk (or similar) but wonder which would be best for not altering the taste and texture too much.
I will probably make scones, chocolate, lemon, and ginger cakes (individual cakes, not a mixture of all three!).
Has anyone baked using these milks? If so, could you please recommend which would be best ?
Do you think they alter the flavour or texture of baking?
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