About a year ago, after consuming a large cheese pizza, my husband developed an allergic reaction, with the itching, redness, hives, and culminating in fainting face down. After a trip to the emergency room and some food allergy testing, he is ALLERGIC to wheat and dairy. Most people today have an INTOLERANCE to wheat which they say is an allergy, but not really. So I am now having to bake gluten free. And it's limiting that's for sure. He can tolerate some dairy when "cooked"......and I, too, was wondering about the substitution issue. Especially in my summer fruit tarts, and upside down cakes !!! Have you tried to develop a recipe for a tart crust and upside down cakes. I do have your GF cookbook and others. Thnx for the work on this particularly vexing problem I now have at the age of 70 !!!! And all my years of developing a repertoire of perfect tart crusts !!

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