Really excited to see KAF beginning delve into the wilds of baking with "non-traditional" ingredients! One thing that struck me is that many of my gluten free friends are also dairy free. We're dairy free as well, so I suppose this is also a bit self interested, but I think it may be good to discuss other common "allergy hotspots" along the way and how to work with them while baking because so many of them do overlap. I think this is certainly a positive step forward. Thanks, Christina - with a limit on how much we can accomplish at once, we're tackling one issue at a time. But we realize there are other health concerns that people face, with dairy being a big one. I believe we'll gradually suggest dairy-free alternatives to our GF recipes, with soy milk and rice milk being probable possibilities. PJH

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