Reply #4: Some stuff for you...

[lukasahero]

First, I found this info really helpful in making stuff that I'd normally eat wheat-free:

Wheat flour substitute conversions:
For every 1 cup of flour, substitute with

1 cup yellow or white corn flour
5/8 cup potato flour
3/4 cup potato starch
7/8 cup buckwheat
7/8 cup rice flour
1 and 1/3 cup ground rolled oats
1 and 1/8 cup oat flour
1/2 cup barley flour

And tips for using substitutes:
Lower the temperature a little and increase the cooking time a little
Add 1/2 tsp baking powder per cup of substitute flour
Regrigerate dough 1/2 hour to help improve texture
Keep thickness to less than 4 inches

Also to use for thickening in place of 1 TBS wheat flour:
1/2 TBS cornstarch
1/2 TBS potato flour
1 TBS tapioca flour
1 and 1/2 TBS arrowroot

Now, for that quinoa recipe I promised:
Quinoa risotto with smoked tomatoes
Serves 4

2 shallots minced
2 T olive oil
3/4 C quinoa
3 T dry vermouth
3 C vegetable broth
8 - 12 smoked plum tomatoes
1 T chopped garlic (we use more than that but...)
2 T fresh rosemary
Salt and pepper to taste

Saute shallots in olive oil until translucent
Add quinoa and cook until grains are coated
Add vermouth and evaporate over high heat
Add vegetable broth, half a cup at a time and cook over medium heat until liquid is almost entirely absorbed before adding next 1/2 cup
Continue until all liquid has been added
Quarter the tomatoes, sprinkle with garlic and 1 T rosemary
Place on baking sheet and cook at 400 for 40 minutes
When done add to quinoa with remaining rosemary
Add salt, pepper and olive oil to taste
Serve immediately and enjoy!