Secondly, I just heard about the digestive enzyme diet for the first time last night. Since I read about it here, too, I think I’m going to take it to heart and give it a try (normally I wait for three times, but I can’t ignore this synchronicity).

Anyway, to answer your question, do you have access to Bob’s Red Mill (http://www.bobsredmill.com/ or something similar in the UK? Bob’s makes a wheat- and gluten-free flour for bread making, etc. Unfortunately, I don’t have a lot of other suggestions other than using potato, rice or oatmeal flours. I haven’t done a lot of research since wheat/gluten isn’t one of my allergens. I know there are gluten substitutes (I believe arrowroot is one of them) you can add to those flours to get the right chemical consistency for bread making. I’ve used them when making gnocchi and they were fine for that recipe (potato, potato flour and I can’t remember what I used for the gluten–I don’t think it was arrowroot, but something else).

If I come up with anything else, I’ll let you know. I’m starting to think I need to take a closer look at this subject, too.

Good luck!
Michelle