Maybe we should add an "EA" for "Easily Adaptable"? Obviously, cheesecake does not adapt well to dairy free...but if the only dairy ingredient is a TBS of ghee or buttering the griddle, it would adapt well to df substitutions.

I'm reminded of my biggest cookbook pet peeve...allergy free recipes that call for "simple" substitutions. Like soy cream cheese, soy sour cream and soy milk...(Even better when they're coupled with "your favorite gf flour mix" and "egg replacer") I can understand using soy milk. But, when the whole recipe is "fake" ingredients, its not a "real" recipe. I prefer to make my own subs