Well, better late than never! I remember years ago asking that since you had gotten on the gluten free bandwagon you could start promoting dairy free baking, etc, as I have a dairy allergic husband. Fortunately, I have been able to bake and cook using soy products for many years, and am happy to report that the quality of soy products has improved immensely. I make bread and other assorted baked goods with soy milk and have had great success. Even make white sauce with it.

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