I'm curious, just curious that is, why the quantities needed to change to make it dairy free? Because all I do to make it dairy re is change the butter to dairy free mag and change any milk some recipes use to either soya or almond milk.
usually not, but given bread has to be double checked and usually does contain dairy, and frequently does (often in the form of skimmed milk powder or buttermilk and frequently in the form of Sodium stearoyl lactylate which is usually from a dairy source, can sometimes be from an animal non-dairy source and just occasionally from a plant source) nothing would surprise me!
Pure is the company we use for dairy free, but we find for baking it is better to use the soya spread than the sunflower spread. The soya spread makes for a softer cake for some reason. Also for general sandwich use, the olive spread is much nicer than the sunflower spread and contains signifficantly less calories for some reason!