<<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