thanks paulj! we are just trying to experiment with baking for her - and she is just thrilled with anything that resembles bread! (rye crackers have been her alternative) she just got back from a year in London, where the gluten free recipes work for her - since they dont use corn. her allergies preclude most US gluten free recipes because of the corn/cornsyrup/soy/xantham gum. her allergy is not gluten, but that removes the wheat at least. there are commercially made and frozen breads without corn/wheat/soy but have apple juice or pectin, which is a anaphalactic for her. home cooking is going to be our answer, I'm just surprised there aren't more conversion tables available. I thought this would be simpler, silly me! I will look for more refined spelt, though she is not complaining about the density. thanks for the help!

Hi my daughter has many food allergies, wheat, corn, soy included. I am trying to find recipes that substitute other flours for white flour - we have used spelt in bread and although dense it is good tasting. wondering if there are tables that offer conversions for better results, like mixing a portion of spelt and rice oat or rye flours. Cant use xanthan gum either - or fruit pectins. I know this is a tough question - anyone have any experience with this type of situation? she does not have a gluten allergy - but is allergic to pretty much everything except eggs, meat, rice, potatoes. thanks~