Good cooking and baking site

[Lesley]

http://glutenfreegoddess.blogspot.com/
I made her zucchini bread yesterday. The only thing wrong with it is my taste buds that don't want to change. It's really good.

She is on Facebook. I put a post on her page last night giving my sensitivities and asked about substitutions.

This was her answer:
my vegan recipes are all GF/DF/EF. So that's good news. ;-) Replace brown rice flour with sorghum flour (if you can do sorghum) or certified gluten-free oat flour (can you do GF oats?) or in a pinch, millet flour. Try buckwheat flour for a heartier grain. Your starch choice is tapioca (a tuber starch) instead of cornstarch. Or potato starch works, with heavier flours, to lighten... Get corn-free leavening. Hope that helps! :-)

She has a lot of recipes, especially for people a bit less constrained than I am.

Hope you find this helpful.