Hi! I just joined the forum. I have several dietary restrictions that I'm working with (Gastroparesis, GERD, gastritis, ulcer). The most important thing for me not to consume is fiber because it can form into a stone (bezoar) in my stomach. Flour is an issue because I don't do gluten, but I also don't do fiber, so many of the alternative flours are rough, coarse, or indigestible. The only things I seem to be able to tolerate are tapioca flour/starch and potato flour/starch. Baking has proven difficult and all my breads/rolls/muffins are heavy, dense and hard. I also can't consume corn flour/ cornstarch, any bean or lentil flour. I suppose that leaves rice flour, but even the supposedly "fine ground" one I bought was still coarse. I'd like something like cake flour or pastry flour. Also wondering what types of techniques I can use while baking to compensate for the lack of ingredients that I'm using. Thanks!