This article and recipe (from Energy Times mag.) were so informative, even though I'm not gluten intolerant, that I wanted to post for other people's benefit. Use flour blends with rice, potatoes and soy. Use at least one high-protein flour to provide structure, such as soy. Other staples: quinoa, amaranth, millet, buckwheat, tapioca, sorghum, Job's tears (barley sub). Xantham and guar gums replicate the binding and fluffy quality of gluten-baked goods. The expert says to not knead bread: they are made from cake-like batters and are baked in pans to help them shape up. To keep it from sticking, use parchment paper spritzed with cooking spray. The pancake recipe is from the Culinary Inst. of America.