Hrm, this could take some experimentation.
For the flour I suggest taking a gluten free recipe and altering it in the following ways:
flax seeds (ground or flax meal) with warm water for eggs. (I believe it is 1Tbs flax to 2 Tbs water, but you may want to check on the flax bag to make sure)
sorghum flour instead of rice flour.
tapioca starch or potato starch (NOT potato flour) instead of corn starch
make sure that you use guar gum instead of xanthan gum if very intolerant as xanthan gum is made from corn--some people tolerate it, others don't.
Make sure that any baking powder you use does not contain corn starch as a thinner.
As for recipes, I suggest starting with Bette Hagman's books--The Gluten Free Gourmet series.
Good luck, and feel free to toss me an email if you need any specifics, or if things aren't turning out quite like you would like. Baking for special diets is difficult, to say the least, and takes a lot of experimentation to get recipes where you want them. Keep trying!
| current weight: 163.0