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My DH was diagnosed with celiac disease several months ago and I was just getting a handle on baking again, turning out gluten free quick breads, muffins, biscuits, breads and cakes like a champ when.....more allergies. Now we are gluten free, dairy free, egg free.....and rice free. Yikes. I've converted to almond and coconut milk, that was a breeze. Vegan egg substitute just made its way into the house for baking and I have high hopes, though I haven't used it yet. 

I need a gluten free flour blend that doesn't contain rice flour. On hand I have oat, coconut, sorghum, fufu and amaranth flours, potato starch, corn starch, and xanthan gum. I need a mix that will use what I have on hand, and that will work for quick breads like banana and pumpkin bread. 

Anyone have a recipe that has worked for them in the past?

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You might consider going Paleo. Elana's Pantry has gobs of recipes.

https://elanaspantry.com

 

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I'm wondering if he doesn't have an oat problem. He was only dx'd several months ago and really shouldn't use oats for a year after dx. Just thinking out loud.

I too am wondering how the rice was picked out of all those other flours to be determined to be affecting him.

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He had the IgG ELISA done as well as other blood panels, fecal and saliva tests. He is on an elimination diet right now where foods that score above 0.2 are eliminated for 2-6 months depending on the score, then added back slowly after the detox period. 

I am aware that there is a lot of controversy over the IgG, and I'm not here to go into that issue, but I can say with certainty that eliminating the additional foods he reacted to has seen a huge reduction in the symptoms that persisted after cutting gluten and dairy. We will be attempting to add rice back in around October, and see how he does but until then I still need a solution for a baking mix. 

I tried to wing it a bit with pumpkin bread today and my attempt was okay but not great. The loaf sank a bit and was overly chewy. 

So, to my original question....recipes?

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Here is my absolute favorite!

Carol Fenster's Sorghum Flour Blend

1 1/2c. sorghum flour

1 1/2c. potato starch

1c. tapioca flour/starch

 

This bakes up beautifully!  I have used it 1:1 in old recipes with the standard addition of Xanthan gum too.

Debbie

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