Im thinking tapioca and oat eith 5x its weight in water since they both absorb ALOT.
2) Rather than removing a portion of the base flour i thought i might try whipping up the "roux" separate and adding it as an extra percentage like i would cheese or fruit. Maybe 15% of total weight. Im all about ease of use and this would make it easier.
I didn't find the right soltion from the Internet.
http://www.thefreshloaf.com/node/55224/ ... luten-free
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