Gluten Free flour combo

Gluten free is a topic that will show itself periodically on this blog. There is a lot of research and information that connects autoimmune disease with gluten sensitivity. As I have an autoimmune disease, this is of course a focus of interest to me. The sad thing is that the incidence rate of people with autoimmune disease is increasing.
Anyway, about this combo...
I have a friend who is a great healer. She is a chiropractor, nutritionist, and an acupuncturist. Her name is Sue Schulz and she recently published the book Food for Energy and Health Month by Month. In this book, she wrote, "Rye can be ground and mixed with buckwheat to make flour that can be used in all recipes instead of white flour. Buckwheat and rye together increase the muscle strength. The effect is apparent within 3 days." That greatly impressed me as some of the gluten free flour options are low in nutrients and are basically fillers. My initial impression was that it would be a strong tasting flour and was a bit hesitant. However, when I tasted a banana cake she had made using a Betty Crocker cookbook recipe, I was in heaven. It was rich and moist and dense and it was banana cake...not health food!
So try it! Use a 1:1 ratio (one portion buckwheat flour and one portion rye flour). It will take some time and some practice, so don't get discouraged if what you make isn't quite right. There may even be some recipes that just aren't the best with this combo.
I have used it to make cookies, pancakes, quick breads and even tortillas. I have no desire to try it using yeast...I have a feeling it woudn't turn out very well!
Here is a zucchini bread recipe that I really like. It comes from Peas and Thank You by Sarah Matheny.
2 1/2 cups flour (use your buckwheat and rye)
3/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/3 cup oil (I use coconut because it has a high heat tolerance)
1/2 cup unsweetened applesauce
1 cup sugar (I have used honey as well)
1 1/2 teaspoon vanilla extract
2 cups shredded zucchini
(if it seems too dry, it is okay to add more applesauce and some water to get the right texture. I have had the problem with this being way too dry)
Preheat oven to 350 degrees.
Combine wet ingredients in one bowl and dry ingredients in another bowl. Add dry mixture to wet mixture and stir until just combined.
Pour batter into a prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the bread comes out clean.
Place loaf on a cooling rack and let cool completely before slicing.

Enjoy!