alternate flours

I was diagnosed with seven allergies today, including wheat and bakers yeast. I know there are other flours out there, but where can I find out what types work best for different types of recipes? what is quinoa?

I learned about flours from THE ALLERGY SELF HELP COKBOOK. I’m sure there are others.
Quinoa is good. I got some one time which was something like an instant cereal and used it in making breads, etc., as well as cereal. (It was at a health foods store I don’t get to go to very often, which is why I’m not able to keep it in around!) If you get the grain, I think I remember somebody saying you have to rinse the grain first.
I use lots of oat flour (dry oatmeal ground up!), which doesn’t have gluten, so it doesn’t hold together very well. Egg helps. Rice doesn’t have gluten either. Same result, maybe even a little worse!
Rye DOES have gluten (I think) so it stays together in baked products better, but nothing works like wheat.
Have you tried Kamut? It’s an ancient strain of wheat found in an Egyptian pyramid and is now grown again. I can eat it. It is just enough different from wheat that I was okay, but I’m pretty sure it has gluten.
Hope this helps. Look under my recipes. I have several recipes listed for grain products.

My grandson has autism and is on a gluten free casein free diet. One of the best gluten free flours I have found is Domata Living Flour. Their website is DomataLivingFlour.com

I use a combination of several flours as an “all-purpose” flour that works fairly well: sorghum (adds bulk and a mildly sweet flavor), potato starch (adds smoothness, fluff, and a slight crispness), arrowroot (adds smoothness and starch), and brown rice (adds bulk and fiber). You can experiment with the ratios to your taste. Also try the book “Cooking Free” by Carol Fenster, Ph.D., which is a great resource for learning how to effectively combine different types of flours to obtain the consistency for different types of recipes. Be encouraged—you will find options!