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Dear Listmates - 
Thank you for all of your responses! 

There were many suggestions, but the simplest one was to substitute gluten-free sorghum flour. One listmate pointed out that it is similar in being a heavy flour. 

Other suggestions were: 
-oat flour (sorry - I can't tolerate gluten-free oats) 
-oat flour and sorghum flour (2 parts sorghum flour, 1 part oat)
-oat flour made from certified gluten-free rolled oats
-teff flour, amaranth flour, and/or sorghum flour (in any combination)
-tapioca flour or millet flour 

-gluten-free sorghum flour, that can be bought in bulk from 
twinvalleymills.com, which  I will probably do - listmate says it needs to be kept cold, and can be mixed with a little cornstarch and xanthan gum. Also suggested buckwheat flour, or de-hulled buckwheat flour for lighter color, or grind your own from buckwheat.

-oat flour and barley flour contain high levels of beta-glucan. Use oat flour, and add ground flaxseed steeped in boiling water, 2 tablespoons per 1/2 cup boiling water for each cup of flour mix, steeped for 15 or 20 minutes, instead of eggs. 

-a mixture of sorghum flour and tapioca flour and, if can tolerate it, potato flour

The book I called is called "Simple Treats" by Ellen Abraham.

Thanks again, everyone. 
-Vicki in Illiois


       
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