Hi C. Welch - I am also in the camp of your son. I am allergic to wheat, rice, almonds, and the list goes on. I've tried baking various things I used to eat with grains I can tolerate with often disappointing results. I've been able to find a mixture of flours that produced a decent cookie, but haven't really figured out piecrusts, or breads yet. I know it is unrealistic for a company to manufacture a flour mixture that I would be able to tolerate, but it would be nice when they are suggesting an alternative flour to substitute, how that is decided. I recently restocked some flour I needed and was comparing to wheat flour. I was thinking of trying to mix millet flour with tapioca or arrowroot and attempt to get the same ratio of protein/starch as wheat to see how that functions, then using a gum of some sort in place of the gluten. I don't know if this a way to do it or not...but something I was thinking about trying. Unfortunately, it isn't cheap or easy to 'experiment' with the various flours. Often, I've made a dough that looks 'normal', but then after baking it up, you have an unpleasant surprise...occasionally, you get a good and delicious surprise. Does anyone have suggestions of how to combine various flours to get the effect you might want?

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