And now for a few words about lactose intolerance. I’ve used soy milk and the best substitute, I think, is coconut milk. As for the rest of the recipes, you’ll need to find if you’re tolerant of cheeses that are reduced lactose or have to go all the way with soy or tofu-based cheeses. Keep in mind that most aged hard cheeses are essentially lactose free as the bacteria used in the aging process eat nearly all the lactose. Just check the labels and you should be able to find a good substitute for nearly all of the cheeses used in these recipes.
As far as gluten intolerance goes, simply don’t use any flour or products that have wheat, barley or rye grains in them. Sorry, but most beer is off limits for these guys too. Most places have some kind of gluten-free flour, and you should use it as directed on the box. Another good substitute is to thoroughly mix up 1 pound of white rice flour and 1/2 cup of tapioca flour. Use this as a one for one substitute for any flour.