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I appreciate all of the responses received on alternate/exotic flours!

Several people wrote in to say that they were not fond of quinoa either,
a couple others liked it or mentioned it could be bland, one person didn't like amaranth either. Some mentioned that they had better results after rinsing the quinoa grains to remove the saponin coating. One person suggested trying the red variety as it is not as bland.

Sorghum, millet, and corn are in the same family, so if you have corn sensitivities sorghum or millet can trigger them.  

Some people suggested buckwheat, blended with tapica or potato or corn starch as a sub for wheat flour, especially for cookies and pancakes. 

Some mentioned that any bean flour could substitute for garbanzo/cici/chickpea flour, although fava bean flour may taste a bit to strong on its own. Others said they hate bean flours, either for the smell or the effect the bean flours had on their digestive system. One person mentioned substituting acorn flour for garbanzo, or browning the flour before use.

All responses were positive on the Montina Flour, however, some said that it can be strong tasting, so use in moderation, or in use highly flavored goods such as ginger cookies, spice breads, applesauce cake.

A couple of people grind their own flours on various mills due to cross contamination and storage(bug) issues. Lundberg's rice was suggested as a good brand to grind with. 

One person mentioned a wheat free cornbread mix by Chi-Chi, the Fiesta cornbread mix, quick and easy and the company reports it is gluten free.
Another suggested making Bette Hagman's Crumpet recipe as a sub for cornbread, and said it makes very good stuffing.

One person had recently read about a new flour in a recent newsletter from Carol Fenster called Expandex modified tapioca starch. Reportedly goods were more crispy and had a nicer texture with this starch.

One person mentioned that Bob's Red Mill has soy on some of his grinding equipment, so if allergic to soy it's best to avoid these flours.

One person cautioned that white rice in the US must be enriched, and that often corn starch is used to coat the rice for the nutrients, so it should be avoided if you have a corn sensitivity.

One person suggested teff and mesquite and directed me to a website where I could purchase both, and gather more information.  

One person uses Arrowroot starch instead of cornstarch despite the cost (I do this whenever possible), also using sorghum instead of potato flour (not starch).

A couple of people mentioned using B vitamins to help counteract the symptoms of ulcerative colitis. One suggested trying probiotics; it has helped a family member with the same disease.

Again, thank you all.

-t

 		
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