Hi there! I just have a question about substituting dairy milk and for non-dairy alternatives like soy or almond milk. I have a few book on baking things like cakes and cupcakes, etc, but I'm allergic to dairy. Can I just use the exact same amount of almond/soy milk as is specified for dairy in the recipe (i.e. 1 diary cup milk = 1 cup soy milk), or will that change the consistency of the cake altogether? Do I need a different amount if I'm swapping to another kind of milk (If so, how do I work out the difference)? I would love to be able to use the recipes I have in the book and not buy a "special diary free" book, because they are a bit limiting and boring. Thanks!