<<Disclaimer: Verify this information before applying it to your situation.>>
 
Following is a summary of replies to my question about whether or not it is
necessary to rotate foods as I find I'm eating rice every day in one form or
another;
 
1.  I am not a celiac, but have an allergy/intolerance to wheat, and to some
extent, other gluten grains. One of the first things I learned when I
"discovered" my allergies is that eating rice every day makes me allergic to
it as well... Most experts recommend a 4 day rotation if food allergy is
suspected.
 
2.  You might want to add Bean Flour to your diet instead of Rice
sometimes.  Authentic Foods produces a Bean Flour that comes along
with recipes to make pancakes, muffins, pizza crust, donuts, etc.
Their telephone number is 800-806-4737.
 
3. ...but I just wondered whether you could not rotate with meals containing
potatoes, or lentils, or beans or ? as staple food.
 
4.  Some of us are low in a dietary substance called essential fatty acids.
Among other things, they help regulate the amount of insulin our bodies
manufacture.  I have found I tolerate rice & corn & potatoes much, much
better when I supplement with evening primrose oil or flaxseed oil....1/2 to
1 teas.  a day.
 
5.  I get similar cravings (though I can eat corn too, which helps), and
they seem to be for something starchy--which means I've been able to
satisfy them with starchy foods that aren't grains (usually bananas or
boiled potatos).  Maybe this would work for you?
 
6.  I, too, seem to have alot of sensitivity to corn so I eat rice in some
form basically every day.  I've been doing this for 8 years or so and the
only time I ever had difficulty with rice was when I wasn't getting enough
animal protein (to produce enzymes to digest the rice).  As soon as I added
fish and chicken back in to my diet, the problems in digesting rice went
away.  That was over 5 years ago and I haven't developed any "allergic"
reactions to rice since then though I eat it everyday.
 
7.  If you are susceptible to food allergy, this is a concern, even for rice,
as per my allergist.I recommend 2 or 3 rice-free days per week.  The
following is a recipe I use for those days.
 
Mini Sandwich Rolls (no gluten, rice, dairy, egg, yeast)
 
Preheat oven to 400 degrees.
 
Beat together:
 
1/2 cup oil
1/2 cup liquid (milk, water or Darifree)
 
In separate bowl, mix:
 
1/2 cup amaranth flour
1/2 cup tapioca flour
1/2 cup potato starch flour
1 T. sugar
1/2 t. salt
3 t. egg replacer
2 t. xanthan gum
2 t. GF baking powder
 
Add liquid to dry mixture and combine just until mixed.  Do not overmix.
Batter will be somewhat fluffy.  Add water if not.
 
Bake for about 20-25 minutes in an ungreased muffin tin, or dollop onto a
cookie sheet - about 2 Tbsp. each.  These will puff up quite a bit.  They are
done when the outside is golden brown, and the inside is moist but not gooey.
 
Let cool, then place in ziploc bags.  These will keep fresh for several days
and can be sliced and toasted for mini sandwich rolls.  When warm, my whole
family gobbles them up.  My son eats about three for breakfast.