<<Disclaimer: Verify this information before applying it to your situation.>> 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