Raylee, make note that tapioca and buckwheat are also high in oxalates. Low in oxalates are potato starch and white rice, so I’m on the hunt for something I can make with those!

I make a buckwheat flour pancake which turns out light and fluffy. I think the leavener is what creates that lightness. The recipe has a combination of buttermilk and baking soda. Maybe give that a try.

Hi CJ, we don’t have much experience with banana flour but you might have success with a blend of those flours! You could possibly include some tapioca starch as well, for extra structure (it’s the same plant as cassava, just the isolated starch). If your grandchild can have oats, oat flour could also be worth including. You can reference our DIY blend if it’s helpful for referencing ratios, but you probably want a decent amount of sorghum and less of everything else. Good luck!