Tapioca is notorious for causing some of us to react. If that was a new ingredient, you might want to cast a suspicious eye on it. And of course, the problem could be the eggs.
If I remember right, millet flour is one of the flours that sometimes fails spot checks for gluten on products found on grocery store shelves.
. . . a slight pause while I look it up . . . Yep, I was right. Please check the article at the following link:
Contamination of naturally gluten-free grains
Looking at a list from that site:
The following products contained above the limit of quantification for gluten:
Product/Mean ppm
Millet flour/305
Millet flour/327
Millet grain/14
Millet grain/25
White rice flour/8.5
Buckwheat flour/65
Sorghum flour/234
Soy flour/2,925
Soy flour/92
Note that half the millet samples contained hazardous amounts of gluten. Interestingly, only the flour showed the problem, suggesting to me that the problem is due to cross-contamination during milling, rather than a problem that is associated with growing, harvesting, transporting, storage, or other handling of the grain. Stone mills are notoriously difficult to clean thoroughly. It's virtually impossible to clean out all the nooks and crannies without totally disassembling the mill. And disassembling a stone mill is typically a major project, and not one that would be attempted simply because of a product change. For one thing, in addition to all the work (and introducing a risk of improper disassembly/assembly that could cause damage to an expensive machine), few business could justify the additional downtime. IOW, I would assume that most operators simply flush the mill with the "new" grain, when switching from one grain to another. But I'm just speaking from experience here, and I can't speak for everyone, of course.
The bottom line is, your lower budesonide dosage may have "revealed" either a source of cross-contamination, or possibly an additional food sensitivity in your diet that was previously masked by the drug. Or maybe you're coming down with a virus.
Good luck tracking down the actual problem.
Tex
On January 15th, I went from 1.5 mg of Entocort to 1 mg with some moodiness but other than that, reducing went unusually smoothly. I did so well that I stepped up my schedule and reduced to .75 mg on the morning of 1/24. The next day (yesterday) I had a severe headache and stayed in my pajamas. The headache made me queazy so I ate 2 millet toast (common food for me), home-made banana bread (banana is daily food for me, the 1/4 cup of tapioca flour in the recipe may be new to me and the recipe contained eggs, which I now eat as part of baked goods only. When I ate eggs in the past, I had GERD, not D.), and I ate a small piece of pork. Except for my usual coffee with Silk coconut milk, that was it. 
I called Sami's Bakery in Florida. Their millet bread tests at 60-90 ppm. 
Naw, I wouldn't do that. 
