Found Otto's cassava flour at the local nutrition store and had been hearing about how you could bake with it, substituting in most recipes cup for cup of wheat flour.

One of my kids is gluten intolerant, so I thought this might make gluten free baking easier. I don't eat gluten free baked goods very often as they bother my gut. I always thought it was the rice flour.

But I reacted horribly to the single scone I ate. Maybe it's been the tapioca starch in my gf flour mix all along.

I did some research and found that tapioca/cassava has a similar protein structure to latex, and I'm allergic to latex, so...

Drat. I really thought I'd found the solution to that rare time when I'd really like a sandwich wrap or scone or roll.

I recently discovered I can't cook with coconut anymore (the milk, the flakes, the flour--can still do the oil, thankfully).

And I can't do that Paleo darling, plantain. So, no gf baked goods for me anymore, I guess.