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Two things I still miss having are Greek-style spinach pie,
and pretzels. I found a good-looking pretzel recipe in one
of Bette Hagman's books, but none of her 3 books nor the
other 2 cooking-for-allergies books that I have say anything
about a GF version of filo dough (it cooks in thin, flaky
layers) for the spinach pie and other goodies. This
wonderful group posted more dumpling recipes for me
than I ever imagined even existed!  :) Does anybody
do filo? I will post a summary; thanks in advance!

Good luck and good health!
Bobbi in Baltimore