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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
 
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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!"