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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.
 
Martha
Los Angeles
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