<<Disclaimer: Verify this information before applying it to your situation.>>

Hi List:

1.  I've been adding cream of tartar to my muffins & pancakes and it seems to
help the "togetherness".  The container states that it's a stabilizer.  Does
anyone have more information about how it effects baked products or why it's
used?

2.  Anyone have a good replacement for soy sauce (for those people trying to
avoid soybeans)?

COMMENT:    We eat rice, rice pasta & rice-flour baked goods daily.  Past
posts mentioned that people can form allergies from eating the same food
daily.  Boy, I hope this isn't the case with rice!

Thanks.
Wendy, Exton, PA