I need a little more information, first. Is it ONLY wheat you want to eliminate, or gluten?
I use Laurel's Kitchen Breadbook. I used to have the original book, but a newer updated version is available at Amazon. The older version discussed substituting other flours, experimenting until you had a bread with taste and tooth that you were looking for.
So following that idea, you could substitute out 1/2 cup wheat flour in a recipe for 1/2 c. rye, barley, soy, almond, cornmeal, oatmeal, or whatever you have found. I'd work with a combination of yeast and baking powder because the amount of gluten available might be slim, depending upon what you put in.
Or just alter a muffin mix, substitute all the wheat with other flours, and be sure your batter is moist enough to be a muffin batter instead of a dough.
Have you looked in spark recipes yet?
| current weight: 168.0