Title: Wheatless Bread
Categories: Breads, Bread machi
Yield: 1 Servings

Basic Recipe:
2 3/8 ts Yeast
1/2 Vital wheat gluten
2 1/2 c Other flours
1 c Liquid; Plus
2 tb Liquid
1 1/2 tb Honey or molassas
1 ts Salt; (1 to 1 1/2)
MIXED FLOUR BREAD (using
-basic recipe
Above):
2 3/8 ts Yeast
Dry group:
1/2 c Gluten
1 1/2 c Kamut Flour
14 c Soy Flour
3/4 c Oatmeal Flakes
2 tb Corn Germ
Wet group:
1 c Water; Plus
2 tb Water
1 1/2 tb Canola Oil
1 1/2 tb Honey
1 1/4 ts Salt
2 tb Corn Germ

Here's 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):
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : schapin@smiley.mitre.org (Susan L Chapin)
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
can't tolerate it at all.