Question about baking gluten free bread

Can he have occasional spelt?

he "only" has problems with his joints when he eats gluten. But we try to stick to the diet.

I have participated in news groups with a baker using spelt and ... rye? to mitigate his symptoms, with good results. But, spelt is low, not no gluten.

Have you played with teff? I've had it as a breakfast gruel like oatmeal and as a moisture component of normal muffins and it has a rich toasty flavor like wheat without the bitter bran.

Never tried teff. Heard about it. Going to look into that. Thanks!!

My own is a combination of sorghum, rice, and tapioca flours. Others use potato starch or (flavorless) cornstarch. The best thing I can say about any wheatless bread is that it keeps your hands clean when you're eating a tuna salad sandwich. I haven't found any that come close to duplicating the flavor and texture of wheat bread.

I've found wheatless cookies and pastries to be more successful.

Then again, I'm a snob who hated supermarket bread and always made my own.

and almost all have corn in it. That is why we try to bake the bread ourselves.

Today I went and bought different flours. sorghum, rice and amaranth. Next step will be baking the bread. Do you have any recipes. Or the ratio in which you use the flours? I am very new to this gluten free baking stuff.

I need to translate me the recipe and see if I get the ingredients in Germany