i found an easy source of various alternative flours: my /many/ local Indian grocers. granted, the flours they supply have been processed in places that also process wheat. if this is a serious intolerance, i may have issues down the road, but i feel reasonably safe with today's purchase, which included sporghum, millet, brown rice, handva (mix of rice, pea, garbanzo, and lentil) and corn flours. with buckwheat flour, potato starch and xantham gum (gotta find guar gum somewhere) available at a mainstream grocer a couple of block down the street, i was all set to experiment with some bread.
Gluten Goddess' Best Gluten-Free Bread is a straightforward receipt with many pointers as to what i may have done wrong to end with a slightly gummy end product. i baked my loaf for an hour (her suggestion for high altitude baking, which we are not here in Edmonton, AB) and it's still overly moist in the centre and hardly browned on top. that said, the bread tastes and feels far superior to CeliMix's rice bread, i'm willing to try again. she notes that flax seed egg replacer might contribute to this, so i will keep that in mind for next time.
tomorrow, i hope to review a cold cereal i picked up today. i won't dream of replacing my Shreddies, but hopefully these O things fit the bill.
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