I recently found that I can no longer tolerate dairy, much to my chagrin. I have been using almond milk (plain, unsweetened) in my morning oatmeal but I was wondering if I could substitute it for cow's milk in baking and other recipes. I was thinking specifically of recipes that use baking powder and baking soda...would this affect the final outcome? I seem to have some vague knowledge (right or wrong) of milk being acidic and reacting with the baking soda/powder blah blah blah science. As you see, I have some holes to fill in here. I am guessing almond milk vs. cow's milk are entirely different beasts but I am doing just that: guessing.
I wouldn't make a dairy heavy recipe with almond milk, like pudding or a custard that must set up, but I would like to use it in other baked goods like my pancake recipe, cakes, etc. Any thoughts?