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Originally Posted by easygoingfemme

I really like it in quiche. I usually use a non-dairy milk, like almond, with the eggs...

Now that's got my attention! Do you sub it 1 for 1 when you use almond milk? I've used it in bread and it's been good, but I haven't tried it with eggs at all.

Gryph had a couple bad gallbladder attacks and had to be off wheat and dairy for a while. He can handle hard cheeses okay now, but milk and butter are out of the question. I switched to coconut oil for the butter with no problem (and I'm about to find out how well it works in cookies and brownies) but I've been hesitant with the almond milk.