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On Sat, 16 Sep 1995 01:47:35 -0400 Robert Newton said:
 
>Does anyone know a substitution for dry milk in baking that is non-milk,
>non-soy and non-almond?  (Say garbanzo bean flour?)  I have been making
>Betty Hagman's Butter basted bread recipe in a bread machine.  I guess I
>can just leave out the milk and increase the flour a little, but wonder if
>anyone has any experience with this type of modification and could give me
>some guidance.  I notice all the bread machine recipes discussed here have
>called for milk, presumably for better flavor and texture.
 
Vegelicious should work.  I have made bread in my machine subsituting this
powder for the dry milk and the bread was delicious and had a nice texture.
Ingredients: Malto-dextrin (from potatoes), cereal solids (from potatoes),
high oleic sunflower oil, cereal solids (from corn), dehydrated honey, di-
calcium phosphate, calicum carbonate, tricalcium phosphate, natural flavors
(no msg, no gluten), sea salt, titanium dioxide (a natural inert mineral),
carrageenana, potassium citrate, citric acid, mono and diglycerides, lecithin.
 
If someone is really soy sensitive I guess they should check out the lecithin.
It is the last ingredient so the amount is probably not great...but the
people who make the stuff are pretty responsive. Call 1-800-275-1437.
 
The ads for it say free of soy, but I'd call and ask to be sure.
LL