Two oral food challenges: Almond and Hazelnut

DS2 tried almonds and hazelnut over the past month without any problems!  A little anxious to start, but once we got going he was quite eager for more.  We have NOT tested any other nuts yet, but hopeful to clear those too in the near future.  Still quite a few restrictions in place because of legumes, pumpkin, and pollen food syndrome.

Anyway, almonds and hazelnuts opens up the door to a lot of tasty desserts and sandwich options.  Nice, because the new Kraft chocolatey Hazelnut Spread shown below is DELICIOUS (and it's made without palm oil!)

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Christmas Crack

adapted from https://www.tablespoon.com/recipes/saltine-cracker-toffee/70b17cb3-9dcf-4e3b-8299-cac930d28030

Equipment

Rimmed cookie sheet
Parchment paper
Cooking spray
Medium saucepan
Small saucepan
Spatula

Ingredients

96 salted saltine crackers (to fill a standard cookie sheet twice), approx 3 packs
650g (3 cups) vegan margarine
600g (3 cups packed) brown sugar
300g (2.5 cups) semisweet chocolate chips
200g (1 box) Oreo wafers
100g Oreo cookie crumbs

Steps

1. Heat oven to 375°F. 
2. Line a large rimmed cookie sheet with parchment paper. Coat lightlly with cooking spray.
3. Place saltine crackers in single layer.
4. In a medium saucepan, heat butter and brown sugar to boiling over medium heat. Continue boiling for 3 minutes. Immediately pour one-third of the caramel over saltines; spread to cover crackers completely, and sprinkle oreo crumbs.
5. Place another layer of crackers and the rest of the caramel.
6. Add a layer of Oreo wafers.
7. Bake 10 minutes or until crackers look all bubbly. Meanwhile, melt the chocolate chips.
8. Remove from oven; spread melted chocolate over crackers. Sprinkle with more Oreo crumbs.
9. Cool completely on cooling rack, about 1 hour. Refrigerate 15 to 20 minutes or until chocolate is firm. Break into pieces.

Can be stored in the refrigerator for 2 to 3 weeks.

Results

I hope you like toffee!
The mix of oreo and toffee isn't my favorite.  I'd try it again but single layer and without the oreo.

Banana Split macaroons

Servings: 15-18 macaroons
Prep time: 10 mins
cook time: 18-20 mins

Equipment

large bowl, food processor, parchment-lined cookie sheet, small saucepan

Ingredients

DRY INGREDIENTS
2 cups unsweetened finely shredded coconut
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp coconut flour
1/2 tsp salt
1/8 tsp baking soda

WET INGREDIENTS
2 small ripe bananas
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp pure vanilla extract
2 dates, finely minced

TOPPING
1/4 cup allergen-free chocolate chips (by Enjoy Life or Made Good)
1/2 tbsp coconut oil
6-9 cherries, pitted and sliced in half (we use frozen cherries for this)

Instructions

1. preheat oven to 350F
2. in a large bowl, combine dry ingredients and set aside
3. in a food processor: puree bananas.  add remaining wet ingredients and dates and process on high for 30 seconds. 
4. scoop wet ingredients into dry and stir to combine.
5. pack two tablespoons of dough into your hand at a time; form into a small mound with flat bottom and place on a parchment-lined baking sheet. gently make a small thumb print indentation in each one (for the cherry later).
6. bake approx 18-20 mins
7. while baking, melt chocolate chips and coconut oil together in a small saucepan over very low heat.
8. remove macaroons from oven and allow to cool at least 5 mins before handling or they may fall apart.
9. once macaroons have fully cooled, place a half cherry in each thumb print and drizzle with chocolate sauce.

Credit

Recipe adapted from a magazine, which was based on a recipe by Jenni Hulet of T
he Urban Poser.

Yellow cake

Adapted from http://www.freedible.com/desserts/1663-yellow-wacky-cake.html

• 
  Ingredients:
  
  • 3 1/2 cups GF flour
  • 1.5 cups sugar & 1tsp stevia
  • 2 tsp baking soda
  • 1 tsp salt
  • 
    
  • 100 ml applesauce
  • 3/4 cup vegetable oil (I used sunflower oil)
  • 2 Tbsp white vinegar
  • 1 Tbsp vanilla
  • 1.7 cups cold water
  • 
    
• Instructions:
  
  1. Heat oven to 350 F.
  2. Line the bottom of the cake pan(s) with parchment paper.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt until combined.
  4. In a small bowl, whisk together the wet ingredients.
  5. Pour the wet mix over the dry mix and combine thoroughly.
  6. Pour the batter into the lined cake pan(s).
  7. Bake for 45 minutes for a 9x13, 35-40 minutes for rounds, or 25 minutes for cupcakes--or until a toothpick inserted in the middle comes out clean.
  8. Remove from the oven and allow to cool somewhat.
  9. Run a knife between the outer edge of the cake and the pan. Turn upside down to remove cake from pan. Remove the parchment paper and allow to cool completely before sculpting or frosting.

Inadvertent food challenge

Oops.
DS1 and mom had just gotten home from a dinner with classmates.  They left early because he was throwing up.  Lots.  A few hives, runny nose, and more throwing up.  It was a weekly dinner and we had packed him a lunch, like we always do.  We thought it was because he drank from DS2's reusable water bottle, which he may have cross-contaminated with something.
Turns out it was the fusilli in the lunch we packed him had "pasteurized egg whites" as an additive at the bottom of the ingredients.  Oops.
Thank goodness he'd only eaten four pieces of that fusilli by the time he noticed something wasn't right.  Imagine.
At least we know he's not so reactive as to get sick from the unlikely cross-contamination of a shared water bottle.

Disneyworld restaurants

We just returned from a one week trip to WDW.  We had good experiences at :

• The Wave (Contemporary hotel)
• Electric Umbrella (Epcot future world)
• Pecos Bill Tall Tale Inn and Cafe (Magic Kingdom)
• Landscape of Flavors (Art of Animation resort)
• Cape May Cafe (Beach Club resort)
• Ohanas (Polynesian resort)

Tips for minimizing delays when travelling with multiple allergies:

• BEFORE YOU GO:
• Fill in the special diets form in advance, according to instructions.
• Travel with a number of epipens and allergy cards (business card with the list of allergies, ideally with a photo and emergency contact information).
• At quick service restaurants, ask a cashier for an allergy menu and to speak with a chef or coordinator. At table service restaurants, ask to speak with a chef.  Hand the chef/coordinator an allergy card, and review available options.  It helps to identify what you normally have.
• Order your own meal(s) and pay (if quick service).  Send the rest of your party to grab and clean a table.
• Wait for allergy meal to be ready, the other meals will follow.  
• Enjoy and tip appropriately.

Corned beef

3 kg of natural brisket (may need to order ahead) - serves 10-15

Prepare brine 7 days ahead of time:

Boil together, simmer and let cool off in fridge:

16 c. Water (1 gallon) – 6c

400 gr. Kosher/pickling salt (or 1 1/2 cups), NOT iodized salt

2 T. Pickling spice

3-4 cloves of garlic

In pot large enough to hold brisket, combine 1 gallon (16 cups) of water with kosher salt, garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt is dissolved.

Remove from heat and let cool to room temperature, then refrigerate liquid until chilled.

Place brisket in brine, weighted with a plate to keep it submerged, and cover.  (altn: in Ziploc bag)

Refrigerate for 5-7 days.

To cook brined brisket:

2 T pickling spice

2 carrots, sliced

2 stalks celery, sliced

1 large onion

1/2 c. Cold water

Preheat the oven to 300 F (150 C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange carrots, celery, and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

Bake for about 4 hours in the preheated oven (or 50 min/lb), or until meat is tender.

Favourite Chicken Nuggets Recipe (Gluten Free)

adapted from http://www.lifemadedelicious.ca/recipes/favourite-chicken-nuggets/a77d91b1-a80c-47d0-a36b-094da64fa1bd 

Preparation Time 15 min
Total Time 32 min
Yields 25 Nuggets

Ingredients

3 cups (750 mL) Rice Chex* cereal

1/2 cup (125 mL) grated Parmesan cheese

1/2 tsp (2 mL) seasoned salt

1/4 tsp (1 mL) paprika

1/8 tsp (0.5 mL) garlic powder

3 tbsp (45 mL) butter or margarine, melted

1 tbsp (15 mL) milk

1 lb (500 g) boneless, skinless chicken breasts, cut into 1x1-inch (2.5 cm x 2.5 cm) pieces

Instructions

• 1Heat oven to 400ºF. Line baking sheet with foil.
• 2Crush cereal. To easily crush cereal, place in plastic bag or between sheets of wax paper, and crush with rolling pin.
• 3In medium bowl, stir together crushed cereal, cheese, seasoned salt, paprika and garlic powder.
• 4In small bowl, stir together melted butter and milk. Dip chicken into butter mixture, then roll in cereal mixture to coat evenly. Place on baking sheet.
• 5Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken is no longer pink in centre.

 Serve with: Serve these nuggets with barbecue sauce, honey mustard or sweet-and-sour dipping sauce for a real treat.

 Make dipping easy: Use one hand for butter dipping and dropping chicken into cereal mixture, then the other hand for cereal dipping and turning.

Key Lime Smoothie

Adapted from a recipe in a Farm Boy ad April 2015

2 cups coconut milk, unsweetened
1 cup spinach, packed
1 frozen banana, in chunks
1/2 avocado, peeled pitted and chunked
1/4 cup raw sunflower seeds, unsalted
1 lime, juice of & zest (or more, for more tartness)
1/4 cup & 2 Tbsp coconut, shredded, keep some aside garnish
4-5 ice cubes
2 tbsp hemp seeds, to garnish

Blend all until smooth.  Garnish with remaining coconut and hemp seeds, and enjoy.

Vegan macaroni and "cheese" (also free of gluten, soy and peas)

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon tapioca flour
• 1 cup of 'milked' cauliflower (about 1 cup of cauliflower boiled with the boiling water: blended)
• 1/3 cup rice milk
• ½ (or more) cup nutritional yeast
• 1 teaspoon mustard
• ½ teaspoon turmeric
• ¼ teaspoon paprika
• Salt (and pepper) to taste (we use ¼ teaspoon salt and a few shakes of pepper)

Instructions

1. Melt the coconut oil in a small saucepan over medium heat, then add the flour and mix to form a paste.
2. Add the milked cauliflower + rice milk and stir well to remove any lumps. Keep stirring every few minutes until the sauce thickens and bubbles.
3. Add the nutritional yeast,  mustard and spices, and beat with a whisk until smooth, adding more rice milk if the sauce is too thick. Serve over veggies or (GF) pasta.

anxiety lessening - or is it overconfidence?

Lately I've allowed myself to become a little nonchalant about DS2's allergies (PN, TN, and peas beans and lentils) at restaurants etc without double-checking.  Feels good not to have to worry about what your kid is eating.  The rest of you have no idea how lucky you are.

Beer-Braised Pulled Pork Shoulder

adapted from http://www.thekitchn.com/recipe-beerbraised-pulled-pork-shoulder-recipes-from-the-kitchn-204100

Makes about 10 cups pulled pork

4 to 5 pound pork shoulder, bone-in
1 1/2 teaspoons paprika
1/2 tablespoon kosher salt
onion powder
1 tablespoon olive oil
4 cloves of garlic, peeled
1 12-ounce beer (a basic lager works well) (we used Coors light)

Preheat the oven to slow cook low pork
Combine the paprika/spices, salt, crushed garlic, oil in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Add the beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits.
(Return the pork to the pot.) Cover and put in the oven for 3 1/2 to 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat (see photos above). Discard the bone or set aside for another use.

Christmas stuffing recipe

Ingredients

Approximately 9 cups of Dempster's baguettes, baked and cubed (3 whole wheat/multigrain + 2 white)
 450 to 650 g ground sausage like loblaws ‘free from’ mild italian sausage or honey garlic or a combination of both (sausage meat only, removed from casing before frying)
4 slices bacon
1 chopped sweet onion
200 g chopped celery
3 g dried sage
2 g dried rosemary
1 g dried thyme
1-1/2 Golden Delicious yellow apple, cored and chopped
135 g dried cranberries - like craisins: PEANUT FREE
30 g minced fresh parsley
265 ml chicken stock Campbell (make sure completely dairy free)
85 g vegan becel for stuffing, + extra to grease dish

In advance:

To dry or toast bread: Preheat oven to 350 F (175 C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage meat and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Cook 4 slices of bacon: Chop in pieces

Christmas day:

Grease a large (11x13", 4 litre) pyrex dish with vegan becel and spread out dried bread.

Pour sausage mixture over bread. Mix in chopped apple, dried cranberries and parsley. 

Drizzle with chicken stock and melted margarine, and mix lightly. 

Cover with aluminum foil. Bake covered for 25 minutes at 350F and UNCOVERED for ANOTHER 20 minutes (approx 45 min total).

Add chopped bacon and serve.

is KLM intercontinental somewhat accommodating?

I'd like to from anyone who has any real-world experience with KLM intercontinental to Europe.

We are flying KLM to/from Amsterdam this summer - their policy on nuts is basically: nuts everywhere.  

"On intercontinental flights, we serve a mixed nut snack in Business Class and almonds in Economy Class... We recommend asking your doctor or KLM Cares about whether you should be travelling." (from https://www.klm.com/travel/ca_en/prepare_for_travel/travel_planning/special_meals/index.htm#p1, emphasis added).  

Besides waving epipens, allergist letter and own foods through the airport, and wiping down all reachable surfaces around the kids, is there anything else we can/should do?  they suggest a medical clearance signed by doctor is necessary - can anyone attest whether it would do more help than harm?

Cybele Pascal’s Rice Milk Mayonnaise and Macaroni salad

Hanging onto these two for summer picnics, potlucks, etc.  Source: http://cybelepascal.com/

Cybele Pascal’s Rice Milk Mayonnaise

from http://allergicliving.com/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Makes about 1 cup

Free of: gluten and all top allergens

To emulsify the mayonnaise properly, you must incorporate the oil very slowly. Once thickened, feel free to add fresh herbs for a seasonal variation.

Ingredients

• 1/3 cup (80 mL) plain rice milk, chilled
• 1 1/2 tsp (7.5 mL) lemon juice
• 1/8 tsp ground white pepper
• 1 small garlic clove, crushed
• 1/4 tsp (1.25 mL) xanthan gum
• 6 tbsp (90 mL) canola oil
• 6 tbsp (90 mL) olive oil (or use all-canola oil, 3/4 cup total, for a mild flavor)
• 1/2 tsp (2.5 mL) fine sea salt

Method

1. Combine rice milk, lemon juice, white pepper, garlic and xanthan gum in a blender, and mix on high speed until foamy.
2. Set blender on high, and using a dropper or measuring cup with spout, add the canola oil drop by drop through the hole in the blender’s lid, until the mayonnaise begins to emulsify. Continue adding the oil in a steady drip, until the mayonnaise is thick and creamy. Scrape down sides of blender as necessary. Don’t rush; slowly incorporating the oil should take several minutes.
3. Add salt, taste, and adjust salt and lemon juice, if desired.
4. Serve at room temperature. Transfer leftover mayonnaise to a jar, and store tightly covered in the refrigerator for up to one week.

Classic Creamy Macaroni Salad

from http://allergicliving.com/index.php/2013/06/27/cybele-pascals-rice-milk-mayonnaise/
Pasta salad may seem like a no-brainer for a summer picnic, but gluten-free pasta can get tough after a few hours, and allergy-friendly mayo isn’t always easy to locate. Luckily, I’ve got a few recipe tricks up my sleeve to tackle both issues.
Ingredients
• 8 oz (230 g) suitable elbow macaroni pasta 
• 1 ⁄2 cup + 2 tbsp (150 mL)  Rice Milk Mayonnaise (above)
• 1 large garlic clove, minced or crushed
• 1 tsp sugar
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard [optional, if allergic to]
• 2 tbsp gluten-free sweet relish
• 2 tbsp plain rice milk
• 1 ⁄2 cup (120 mL) minced celery
• 1 ⁄2 cup (120 mL) minced red bell pepper
• 2 tbsp minced yellow onion
• salt and freshly ground pepper
• curly parsley, for garnish
Method
1. Cook pasta in salted water until tender (do not stop at al dente). Drain but don’t rinse. Spread in a single layer on a baking tray to let cool and dry.
2. Combine mayonnaise, garlic, sugar, vinegar, mustard (if using) and relish in a medium bowl. Whisk in the rice milk until smooth.
3. Toss pasta in a large bowl with celery, bell pepper and onion. Sprinkle with salt and a few turns of freshly ground pepper. Add dressing, and stir gently to coat.
4. To let flavors meld, cover pasta tightly and chill in refrigerator at least 1 hour.
5. Adjust salt and pepper to taste. Serve immediately, garnished with parsley. Salad will last up to 24 hours.
Serves 4 to 6Free of: gluten and top allergens

Mysterious reactions from DS2

Past week or so he's been complaining of itchy/burning mouth, throat.  especially with fresh bananas.  last night he also complained about fresh plums (also seemed to have a local reaction on his lip).
he's also been coughing up a lot to the point of heaving up lots of phlegm from his stomach and occasionally meal remnants; 1-2 times a day... his nose is also quite stuffy, so it might be just a cold...
wondering if this could be the start of OAS or something.

update 20140625: he likes bananas again, but scratchy throat after pumpkin seed ryvita crackers (which were preceded by a mixed frozen fruit smoothie).  keep on swimming.

Vanilla Rice Milk Custard

Props to Sarah at http://sarah.hudweb.net/2011/05/vanilla-rice-milk-custard-gluten-dairy.html


2 cups organic rice milk (or soy or oat milk)
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste

Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, and paste into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Stir in vanilla and set in fridge.  Note that it keeps thickening as it cools.

Garlicky Grilled Kale

Perfect as a side, in stir-fries or tossed with pasta 

Ingredients

1 tbsp garlic powder

1 tbsp smoked paprika

1/2 tbsp ground cumin

1/2 tbsp kosher salt

1/2 tsp ground black pepper

1 large bunch kale

2 tbsp olive oil

1. Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray. 

2. In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside. 

3. Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with the oil. Use your hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again.  Sprinkle the remaining seasoning and toss again. 

4. Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately. 

Adapted from Metro newspaper; credited to THE ASSOCIATED PRESS 

First cruise experience with Disney Cruise Line

Just returned from a 7-day disney cruise (DCL ship Fantasy).  Dealing with multiple allergies wasn't quite as smooth as we are used to with Royal Caribbean (we've already cruised with them four times and the learning curve for this different ship AND company was quite high).

Overall experience was good, but tiring.  Pre-ordering special meals for two fussy kids was a long process, and they were well beyond their patience limits.
LOTS of ice cream on the pool deck. Sometimes kids would wade into the pools or try the waterslide still wearing some...

more to come after kids are in bed and another opportunity arises...!

"The Best Gluten Free Vegan Bread"

This recipe from Hope's Kitchen was recommended within the Ottawa Anaphylaxis Support Group.  Copying it here with extra bits (from posted comments) for future reference.

Variations:
Don't use buckwheat as substitute.  
Can reduce millet flour by 1/2 c. and use a multi-grain blend to make up the difference. 
Savory: Bake one loaf of bread and one pan of rolls adding a teaspoon extra of salt and one tsp. each garlic powder, minced dried onion and Italian seasoning to the roll batter.
Sweet: monkey bread.  
Also makes fabulous buns, hamburger buns

The Best Gluten Free Vegan Bread

Winter days can really impact how much your bread will rise. Might have to work a little harder at it in the cold months: 

1. First of all, make sure ALL your ingredients are at room temperature before starting. 
2. Warm up your mixing bowl and loaf pan before starting. 
3. When measuring your ingredients, spoon them gently into the measuring cup and then level with a knife. 
4. Mix by hand a long time - until batter like.  Unlike traditional baking, letting your batters beat for a while will incorporate air and help with leavening! 
5. Cover with plastic wrap during the 30 minute rise.
6. Make sure to close the oven gently, if it closes hard/with a bang/gets bumped, it will make the bread fall.
7. After the loaf finishes baking place it in a warm, more humid spot in your home to cool to help prevent it from falling. E.g., cover with a tea towel on a wire rack, and keep it in a warm place.  Altn, turn off oven 20 minutes early and leave it in.

3 cups GF Flour Mix - I used Paula's GF Flour Mix - see below for her recipe
2 tsp xanthan gum
1/2 tsp sea salt
3 Tbsp sugar 
1 tsp dry yeast  (Fleischman's or Red Star dry yeast work well. Dry yeast means measuring the yeast as it comes out of the jar as opposed to adding water to it).  Can also use breadmaker/instant yeast.
2 tsp coconut oil (melt before measuring) OR Grapeseed oil
1.5 cups + 2 Tbsp warm water

1. Grease and dust with GF flour an 8×4 loaf pan (OR line with parchment paper).  Heat oven to 200 degrees.
2. Combine GF Flour Mix, xanthan gum, salt, sugar, and dry yeast in a medium sized bowl and whisk together. Set aside.
3.  In mixing bowl, combine the coconut oil and warm water together and then add the dry ingredients. Mix on high for 2 minutes, this activates the yeast. It should resemble a thicker cake batter.
4.  Pour batter into prepared pan and cover with a tea towel.  Turn OFF the oven and set the covered bread in the warm oven to rise. Carefully shut the oven door.
5. The bread will take about 30 min. to rise to just below the top of the pan.  Take the bread out carefully and set aside. Preheat your oven to 400 degrees.
6.  Place bread in preheated oven and bake 45-55 minutes.  After the first 10-15 minutes, tent tinfoil over the bread for the remainder of the baking time to prevent the crust from darkening too much.
7. Test the bread with a toothpick. After you’ve removed the bread from the oven, immediately rub the top with butter (or to keep it vegan, try a little melted coconut or olive oil). Remove loaf from the pan to a wire rack to cool.
8.  Let cool completely before cutting.   This makes a big difference on how well it will slice and stay together.

This is great for Sunflower Seed Butter sandwiches, paninis, grilled cheese, toast, or fresh with Homemade Strawberry Jam.   

Enjoy!

Paula's Gluten Free Flour Mix (this makes enough for 2 loaves of bread plus 1 extra cup)
1 1/2 c. millet flour
1 1/2 c. sorghum flour
1 c. tapioca flour
1 c. potato starch
1 c. arrowroot powder  

Another GF flour mix that works well: 
2 cups of Shauna Ahern's gf mix, 70% whole grains/30% starch by weight (Gluten-Free Girl and the Chef), 
1 cup tapioca starch.