I got a question that I couldn't answer. I'm hoping that
someone on this list has more experience in these things.
Edited to the essentials, it read:
>I have allergies to wheat grains. I'm using spelt,
bean, barley, oat and a whole long list of other grains.
Shortly after that I found that I was allergic to milk. Now
my breads (yeast) come out heavy; the milk really does
make a difference. I have tried soymilk, and rice; they do
not work either. I know that these grains have a low gluten
content, but my bread came out great
when I was using milk. What can I substitute?<
Any ideas? Any advice?
Steve Carper