Gluten free, egg free, soy free, corn free baking...Can it be done?

So due to food allergies of the worst sort, I have a family member who cannot use gluten, corn, egg, or soy. I've been playing with different recipes and types of flours/binders to get breads/cakes to taste and feel right.

Any suggestions? Maybe you guys can experiment with some good gluten free stuff.

Thanks

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sebastian_palmigiani_21610

modernist pantry has two gluten free products.

http://www.modernistpantry.com/search.asp?keyword=gluten&search=GO

keep us informed about your results.

tshewman

Interesting, I am curious as to the testing that was completed to corn allergy as it is extremely rare (almost non-existent). The list is a virtual non-GMO list wich is easier to navigate with proper products. Not that the gluten is tough to avoid when baking (it's easy actually), but the list that includes the corn makes me curious as to the testing that was done to confirm the allergy.

tthomas88

I don't think its a very long term food allergy as much as it is a short term immune reaction to nearly everything, namely what I listed. These foods tend to be absolutely intolerable, and we've done nearly every allergy test available.

It comes across to me as something that may slowly go away with time as long as these food items are kept out of the diet for an extended period of time, and thats also what most of the specialists we've talked to say. They also say they've never seen someone react to so many core groups.

In any event, I cook a lot and I was looking for better substitutes for flour and eggs. Most binders and flour substitutes really done capture the right texture and consisteny for baking and general cooking. Thanks for those links, I'll let you know if come upon anything.