Instructions: Heres one recipe I like a lot. It is for a Breadman 1 1/2 lb loaf, using the medium cycle (2 1/2 hours total):

NOTES : am allergic to wheat, but not to gluten, and I make many wonderful breads by using 1/2 cup vital wheat gluten and 2 1/2 cups other flours. Flours

I use include: brown rice flour, barley flour, teff flour, oat flour, oat flakes, soy flour, amaranth flour, quinoa flour, and many more, including kamut flour. Kamut is a wheat, and I can tolerate it, and I use that as the basis for many of my breads. Spelt is a wheat, also, but I cant tolerate it at all.

Breads made without wheat flour tend to, not be softer exactly, but to have a less chewy, resilient texture. But they still make great sandwiches, and the flavor can be as good as any wheat bread.

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