Looks so yummy. But I am allergic to wheat, corn, soy, legumes(ex. a small amount of chickpea),tapioca, yeast.(fun, eh?) Is there any way to formulate a substitute "flour" with either or some of the following: coconut flour, quinoa flour, brown rice flour, potato flour. I would like to know if there is a set of proportions of some of the above acceptable flours combined with the use of other leaveners, ie. eggs, guar gum or xanthan gum. This was not meant to be a challenge, but so many of us would like to be able to have a "bun" instead of rice or rye crackers for their burger without getting ill. The alternative stuff they sell online is gagging. Thank you. Lyn, you're in luck - here at King Arthur Flour we expect to be coming out with a new line of gluten-free mixes at the beginning of 2009. Hopefully, these mixes will also include a gluten-free flour substitute. We've been working on this project like crazy for months, and the results are going to be nothing less than spectacular (in my humble opinion...) So stay tuned. In the meantime, go to the library and check out Bette Hagman's "Gluten-Free Gourmet" series of books. She's the "queen of gluten-free cuisine." Good luck -PJH

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