The Easy-Roll Dough Improver is listed as optional, so those of us avoiding soy could just leave it out. But it seems like it must affect (improve) the flavor, since it contains buttermilk and sour cream. And the old saltine crackers were sometimes called buttermilk soda crackers. Can you suggest substitutions for this particular product in this recipe so as not to lose all of the flavor effect of the Easy Roll Dough Improver? I'm thinking maybe some fluid buttermilk in place of part of the water (adding it after the heating process) plus maybe a little diastatic malt powder. If this is on the right track, could you suggest quantities? And please let me know if something else would work better than the substitution I thought of trying. Again, this is primarily due to wanting to avoid soy as well as the perhaps infinitely small amount of aluminum--but perhaps KAF offers a soy free version of the Easy Roll Dough Improver? Actually, you don't use enough of this to really affect flavor; it's almost strictly to mellow the dough, making it easier to roll. I'd substitute dry milk powder or dry buttermilk powder, in the same quantities called for; that would be your best bet. Good luck - PJH

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