<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask]