<<Disclaimer: Verify this information before applying it to your situation.>> >And does anybody know of any other milk substitutes that qualify as >non-dairy, non-soy, & non-gluten? If you don't have problems with nuts, you can make nut milk. Put 1/2 cup raw pecans, almonds, cashews, walnuts, Brazil nuts, etc., into a blender container. Process until ground. Add 1/2 cup water and process at low speed for a few seconds, then turn blender to high. Blend for a couple of minutes, then add 1 1/2 cups water. Blend well. If milk is grainy (almonds and some other nuts and seeds are, but none on the above list), strain through a few layers of cheesecloth. Use the pulp in your next batch of bread. Store in the refrigerator. This is really good stuff, but has quite a bit of fat. Nuts are good food though, and no cholesterol. Hope you like it. Marilyn Gioannini Author of "The Complete Food Allergy Cookbook"