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hi all,

thanks for all the replies! you have saved me many hours of hunting around
on the net.

i have the feeling that many of you will have heard all this before, but for
anyone looking for the same...here are some of the suggestions i got for a
wheat and soy free bread which would't upset the blood sugar as much.

betty hagman books have lots of recipies using a combination of bean flours
with other flours so the blood sugar doesn't spike as much. also Carol
Fenster has a book with many bread recipies as well.

sylvan farms makes "Classic Dark" bread mix.  it's made with brown
rice, bean flour, and amaranth bran, with a glycemic index lower
than the usual white rice/potato starch breads. Gluten-Free Mall
supplies this mix.

other suggestions were to use a long thing pan so you get more slices per
loaf, also to use muffin tins if bread is crumbly. also to add xanthum gum
to recipies to help non gluten bread not to be too crumbly.

thanks all for your helpful suggestions :)

cheers,

sue