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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