Hi Dale and Leslie Beachwood:
Thanks for the info regarding butter/casein.  I suspected same...
We use butter since margarine has hydrogenated fat in it which is foreign to the body and not good for it...as I understand it, an extra molecue of hydrogen is injected which keeps the oil from separating...I've heard many nutritionists warn against eating anything with hydrogenated fat in it...thus I try to steer away from anything with it in it...crackers, etc.   Butter on the other hand is a natural byproduct of milk; hasn't been prostituted (not much anyways).  But it appears butter may be worse for my daughter than margarine at this point in time.  So, I'll look for Nucoa (I presume it's also gluten free...)
Thanks again for the info.
Teresa