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Lucille Vecchiarelli

Gluten, Soy, Rice, Potato, Corn, Nut Free Flour And Foods

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What about tapioca? Here's one example. Some of the mixes say to add cheese, but you don't have to.

http://www.chebe.com/Products/Dry-Mixes/Chebe-All-Purpose-Mix.aspx

This site has a few different ones like millet, sorghum or coconut

http://theholisticchef.blogspot.com/2008/05/alternative-flours-explained.html

Bean, pea, buckwheat?

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Since you didn't say no dairy or no eggs, these are a great "dinner roll" option. I love them and they aren't something adapted to be gluten free, they are a food that was born gluten free. For warning, egg substitutes absolutely do not work. I have tried several different things as subs, none work because the eggs are what fluff the rolls, they aren't simply a binder. You can use whatever oil makes you happy, I do. http://www.ourbestbites.com/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/

 

For muffins I would try maybe lentils? I've used lentil flour here and there with success. I don't buy flour, I simply buy lentils and throw them in my food processor. I do the same with millet or quinoa. When recipes call for starch, off the top of my head I'm not sure what other options there are besides tapioca or maybe arrowroot.

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