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I have been diagnosed with mast cell activation syndrome, a condition that
develops sometimes in people with longstanding celiac disease.   I develop
severe upper gastric pain & swelling in liver, spleen, pancreas, along with
severe diarrhea, and sometimes I begin to experience symptoms of
anaphylaxis from food.  I am now allergic to many/most of the standard
ingredients used in gluten free flour blends available & I am experimenting
to make a decent gf flour blend.  I've had to remove all corn flour,
tapioca, any nut flour & millet flour.  I made up a blend of 1-1/2 c. ea.
of - sorghum flour, oat flour, white rice flour, arrowroot flour, potato
starch, and 1/2c. of bean flour & coconut flour & also added xanthan gum.
It is too heavy,- biscuits were like lead weights.

Does anyone have any suggestion as to how to make a flour blend that is
light enough & holds together with none of those offending flours?
Would it be best to leave out bean flour & coconut flour as they are
heavier?

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