The wheat elimination phase of the diet will be at least 16 weeks (wheat is the last allergen to be reintroduced). 6 weeks eliminate everything, then add back allergens at 2-4 week intervals with endoscopy after each stage.
Plus there is a non-zero possibility that wheat is the culprit and eliminating wheat will be a permanent thing.
16 weeks sounds like a long time, but as there’s no substitute that’s going to taste much like bread anyway except for straight rye, she might want to consider going without. I dropped all breads from my diet for a lot longer than that.
I have had no-wheat rye loaves from farmers markets. Extremely dense, made of rye and whole seeds. Delicious, but not suitable for sandwiches as it is so flat and dense. I don’t believe it had added wheat gluten.
Whether you’re still allowed gluten or not, a wheat, egg, dairy-free diet pretty much means any bread you are allowed to eat will be disappointing. I only need to avoid wheat and I’ve found it’s just easier to swear off bread completely rather than learn to like the significantly inferior alternatives. The closest thing to bread I eat now is a corn tortilla.
Does everybody know about this wheat but me?
I learned of it back in the 1960’s at the same time I learned about quadrotriticale.
I think this is probably the best answer. I’ve been recently diagnosed with celiac dermatitis and now I must avoid all gluten. For a while I tried things like gluten-free breads and pastas but found them very unpalatable. So I’ve just resigned myself to not eating those things anymore. 
Most non-wheat products are going to be targeting gluten-free people, so it’s going to be very difficult to find stuff like no-wheat-but-all-rye breads and the like. There just isn’t enough market for it, given that the gluten-free market as a whole is pretty tiny by itself.
So my recommendation is: just forget about breads, pasta, and baked goods and focus on rice, corn, and potatoes if you want starches.
Thanks all. I was hoping for some magical barley/rye recipe that would produce a decent bread for sandwiches, but I guess it is not to be.
Good news is most non-wheat beers appear to be OK…