Hi Elle and others,
The suggestion for Whole Foods is a good source. Also, if you have a local co-op you might get lucky there. Here in the Seattle, WA, area, we have the PCC [Puget Consumers Co-op]. They are also good for a source of wheat free products.
Some of the larger grocery stores, Kroger chain, have a superb section for wheat free products in their "Health Foods" dept.
I have found really good recipes in cookbooks put out by Carol Fenster PhD. She is a dietitian who is also gluten sensitive.
You can also, in recipes like toll house choc chip cookies, use an equal substitute for rice flour. Just make sure the chips you use are wheat free. Weird the places you find gluten/wheat flour.
Wheat contains gluten a protein we have trouble digesting.
The other common grains: oats, barley, rye contain a similar protein called gliadin. If you are celiac you must also avoid these. If you are dealing with a wheat allergy, and NOT other grains, you are safe.
That said, quinoa also contains a protein similar to gluten which celiacs must avoid. Wheat [only] allergy is safe with this....or so I am told. I bought this when it first became common on the market and got horribly ill. Not worth the pain.
Soy sauce is made with small amts of wheat and if you are reacting to it, look for tamari sauce. It is wheat free. The brand I use is San-J.
I use an Oster bread maker and you want to be aware that the dough for wheat free bread recipes needs to be very soft. If it is the consistency of a wheat bread, it will be the texture of sawdust. TOOO dry! Wheat free bread will often bake faster than wheat bread so if you get too much crust, or it falls in the center, it is over done. Instead of the hour for reg bread, I find my maker does it best in 45 minutes.
Hopefully, this answers some questions for you.
Sally
