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First, I'd find a doc who has seen a sprue twice this week.
Second, you aren't absorbing vitamins and minerals very well. You should take a daily vitamin (choose carefully) and probably additional vitamins for nursing mothers.
If you are cooking Cajun (whooo... don't you know?) you have a couple of good choices for rouxs. I've used soy flour, which gives a peanutish flavor to gravy or sauce. I've used Garfava flour, which toasts up nicely, but tends to be a little gritty if you don't boil it for more that 10-15 minutes. The gluten-free flour mixes contain potato starch and tapioca, which makes a sticky roux. The best I've found is white rice flours. A Cajun roux is dark brown, so it takes some time to make, but it makes a gravy or ettouffee so good. Cook ever so slowly in Wesson or similar oil over low heat, whisking every 1-2 minutes. Cast iron pan is best. When the roux is dark brown and the house smells like burned popcorn, the roux is ready for your gumbo or whatever.
Actually, it's not about being "able to claim that it is still made of wheat".
The alter bread "must contain gluten sufficient for the convection of bread" which means able to make bread that holds together. It must be made from wheat as is found in church Tradition.
I read it took the Benedictine sisters 10 years to work out how to do it Thank you sisters for your patience!
We have a support group in Louisville. See www.glutenfreelouisville.org if you are interested. We're happy to help. We have folks come from as far as Lexington, Elizabethtown and others. The rest of KY seems to be wanting for support groups, unfortunately.