Don't forget that you can cook with breastmilk (I presume also with formula but haven't tried it) - I have a great fishcake recipe from the Jennie Maizels book which I make with BM (since I have a freezer full!) and I use rye flour for coating instead of wheat flour. That's a brilliant freezer stand-by. We seem to be successfully on to wheat now, introduced just before turning 12 months, but since I discovered corn pasta and rye bread we all eat a whole lot less of the darn stuff anyway. BIL had a milk allergy up to being 20-odd and there are various other things around the family, so we've been quite cautious, mostly following the Lucy Burney book with a few adaptions (no seeds or nuts at all yet, and we avoided peas until recently as they're related to peanuts). We'll be looking at doing egg and dairy in the next month or so. Someone gave me a list of how to introduce dairy - don't have a ref for it as yet but she'd done it with her younger children after a severely allergic older child and they seem fine. I will post the ref. when I get it, but it goes: fromage frais, yoghurt, cooked cheese, cooked milk, cheese, milk, cream. It's been a long while since I graduated in biochem but I'm guessing the order is to do with how the proteins/sugars are broken down by bacteria (in yoghurt, cheese) and heat and hence are less allergenic than "raw" milk. Will let you know how it goes - and would also be interested in any other references/schema for introducing dairy, ofc!