canadoc
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After 30 yrs managing my Wheat Gluten sensitivety well, I now find myself reacting fiercely (I mean up all night) to rice and corn as well. Anybody else in this predicament? I am using Quinoa, Buckwheat, Millet, all the bean flours, and of course potatoes in every way. Does anyone know of recipes involving only these flours plus tapioca? I would like...