We're attempting to reduce dairy consumption in many of our staple foods. Almond milk has worked very nicely for some things, but in baked goods I'm often failing. If a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.
I can get the same rise and flavor with soy milk. However, if I'm cooking for somebody with a soy allergy, that's not an option. Why is almond milk failing to fulfill the same role as dairy milk, and how can I tweak a recipe to get the same results?