I have celiac disease. Once you get the hang of it, it's really not a big problem. I've found that buckwheat (even though it has the word "wheat" in it, it is gluten-free), soy, fava, and garbanzo bean flours make great combinations for breads and other baked goods. They're all high in protein and fiber, and you honestly can't taste the beans like you might think. I have a lot of good recipes; if you'd like me to send them to you, e-mail me at
doctorleahmd@yahoo.com