<<Disclaimer: Verify this information before applying it to your situation.>> I learned to cook gluten free for my daughter and the baking was good. My son now developed a milk allergy. I have some encountered problems when removing the milk from gluten free bread and cake recipes. The cakes turn out flat and doughy. Breads are doughy at the bottom. I was wondering if others have had this problem and can suggest a solution. I have used baby formula, soy Quick, and better than milk as substitutes and added lemon juice if buttermilk is needed. Thank you and I will summarize, Linda Ritter