<<Disclaimer: Verify this information before applying it to your situation.>> Lewis Altfest asks: > 2) How can GF flour for breads (most importantly) and cookies be held together > without using vegetable gums? I am apparently allergic to all vegetable gums, > including guar and xanthan gum. I am also allergic to soy-based products. I > have been told that psyllium hulls are not GF. I have thought about using the > Japanese "glutenized" rice called Mochi, which has no gluten. Has anyone > tried this? Any other ideas? Several ways. Glutinous rice flour (mochi) works pretty well if used as about 20-25% of the flour. EGGS! Many recipes with a couple/3 eggs don't need vegetable gums to stay together (esp. quickbreads). Milk/buttermilk/sour cream/yogurt. Banana bread doesn't need the gums, nor do most "cornbreads" (they're *supposed* to be crumbly!). Applesauce and pumpkin quickbreads with 2-3 eggs also hold up pretty well. Good luck! karen [log in to unmask] (if urgent, use [log in to unmask] - the better half) Karen Davis of Davis and Associates (818)892-8555 "Pain is Mother Nature's way of telling us to slow down; Death is her way of INSISTING!"