<<Disclaimer: Verify this information before applying it to your situation.>>
 
>And does anybody know of any other milk substitutes that qualify as
>non-dairy, non-soy, & non-gluten?
 
If you don't have problems with nuts, you can make nut milk.
 
Put 1/2 cup raw pecans, almonds, cashews, walnuts, Brazil nuts, etc., into a
blender container. Process until ground. Add 1/2 cup water and process at
low speed for a few seconds, then turn blender to high. Blend for a couple
of minutes, then add 1 1/2 cups water. Blend well.
 
If milk is grainy (almonds and some other nuts and seeds are, but none on
the above list), strain through a few layers of cheesecloth. Use the pulp in
your next batch of bread.
 
Store in the refrigerator. This is really good stuff, but has quite a bit of
fat. Nuts are good food though, and no cholesterol.
 
Hope you like it.
 
Marilyn Gioannini
Author of "The Complete Food Allergy Cookbook"