Trinity's comments

"I'm also unable to have Gluten/ Dairy I hope this helps try going to the site I posted at end for more recipes on flours milk sub you can try a rich Cashew Milk with full sugar I also can't have sugar so I always add a sub for that whenever anything calls for sugar Splenda is great to cook with equal not so great all purpose Gluten free baking flour is good when you can find it some places don't also what I have had to learn to do is cook more from the base rice flour is great for so much, but when you are gluten free sometimes it won't work alone taking out the gluten by replacing found this: Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) Ingredients 2 1/2 cups brown rice flour (you may substitute white rice flour) 1 cup tapioca flour (also called tapioca starch) 1 cup potato starch (NOT potato flour; see notes after recipe for more) 1/4 cup arrowroot flour Instructions Combine ingredients in a large bowl; whisk to blend thoroughly. Store in a glass container with a tight-fitting lid, at room temperature or in your refrigerator, if you plan to store longer than 4-6 months."
in Fish-shaped bread with sweet red bean filling (Bungeoppang) — Jan/17