How about Spelt??

I was thinking, can you handle Spelt?? It is a different and very ancient wheat variety. Most folks who cannot handle wheat can handle Spelt. I have made bread with it. It does come out quite hard though. If you can't handle eggs too, then you would have to substitute Ener-G Egg replacer (found at health food stores) and water to do the same thing as eggs do in breads.

There are a few books out called The Gluten Free Gourmet (I think). Lots of breads and other things made with a mixture of tapioca and other things.

Don't remember who the author is. Just search Gluten Free Gourmet.

My sister was allergic to 40 foods at the same time. We had to figure out a whole new way for her to eat. She ate a lot of corn products, I remember that well. Didn't eat breads.

Anyway, good luck.

Editor's Note:
Bette Hagman Gluten-Free Gourmet Cookbooks