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