On 16 Apr 2005 18:48:22 -0700, "whitewater262" >
wrote:

>Thanks for responding. I guess the big problem right now is that I
>don't even have a recipe to use as a starting point. The ones I've
>found thus far call for ludicrous combinations of ingredients --
>multiple grains, multiple binding agents, and so on.

You're going to need to learn about the science of food and food
chemistry. The "Cookwise" book I recommended is an excellent start
(ask your library, and use the "try before you buy" program) "On Food
and Cooking: The Science and Lore of the Kitchen"
by Harold McGee is another good reference.

Also look for "A text-book of the science and art of bread-making;:
Including the chemistry and analytic and practical testing of wheat,
flour, and other materials emloyed in baki"' on www.abebooks.com.

>Does anyone have a good recipe I could try to modify?

Not I.

>Gum is a deadly allergen, no different than peanuts, but there isn't
>much information out there about it, which is probably why nobody has
>written any cookboks that offer gum-free recipes.

Crackers. pancakes and flat breads may be your ultimate friend, as
well as soaked grain based dishes (rice, millet, buckwheat (kasha) and
quinoa)

Shirley Hicks
Toronto, Ontario