Bread make without Wheat! Gluten Free Bread make of seeds and Nuts

Hazelnut Bread
http://www.healthy.net/scr/Recipe.aspx?Id=73&RCId=12

Flour replacement
1 Cup Wheat Flour Equals:
•Amaranth - 1 cup
•Bean Flour - 1 cup
•Corn Flour- 1 cup
•Cornmeal - ¾ cup
•Millet Flour - 1 cup
•Nuts (finely ground- almond, hazel nut)- ½ cup
•Oat Flour - 1 1/3 cup
•Potato Flour - 5/8 cup
•Potato Starch - ¾ cup
•Quinoa Flour - 1 cup
•Rice Flour (White/Brown)- 7/8 cup
•Sorghum Flour - 1 cup
•Soy Flour - ¾ cup
•Sweet Rice Flour - 7/8 cup
•Tapioca Flour/Starch - 1 cup
•Teff Flour - 7/8 cup

Experimentation, Trial and Error
When trying new flours and flour combinations, sometimes the ratio of other ingredients will need to be adjusted. On average, baking powder should range about 2 ½ teaspoons per cup of flour. Some flours require extra liquid or oil, while others disintegrate in wet recipes. If you are converting a family favorite, chances are you will have to try it out a few times with minor adjustments to the recipe.


One particular favorite mix is to add almond meal as part of the recipe, and all-purpose flour for the other portion. Again, using our 2½ cup wheat-flour recipe - substitute ½ cup of almond meal for one of the cups of flour, and then use all-purpose mixed flours for the remaining 1½ cups the recipe calls for. This is particularly tasty for pie crusts, pastries, cookies and sweet breads (like banana bread).
Read more at Suite101: Wheat-Free Gluten-Free Baking: Flour Conversions and Binding Agents Simplify Recipes http://www.suite101.com/content/wheatfree-glutenfree-baking-a56206


http://en.wikipedia.org/wiki/Arrowroot
The lack of gluten in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure carbohydrate and devoid of protein, thus it does not equal wheat flour nutritionally.

Arrowroot thickens at a lower temperature than does flour or cornstarch, is not weakened by acidic ingredients, has a more neutral taste, and is not affected by freezing. It doesn't mix well with dairy, forming a slimy mixture.[3] It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.[4] http://healthrecipes.com/arrowroot.htm

Gluten Intolerance can be due to Celiac disease. What is Celiac disease
http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280s

Connect to gluten free sites
http://www.rudisglutenfree.com/2011/02/01/gluten-free-in-the-crock-pot/