— Melissa Bryant

So I personally have only made them with, uh, the flowers that are recommended in the recipe. But I will tell you from a personal point of view that I have, uh, embraced, uh, eating gluten-free. And so I've been experimenting with breads, with flatbreads and yeast breads, and I think that, uh, it turns back to being science in the kitchen. And what works best for you? Uh, I am enjoying buckwheat uh, flour, which is gluten-free. I think the best thing to do, and maybe Chef Fran can shed some light on this with a link, but it might be good to explore some of the gluten-free flowers that are available to you. And I will say this, uh, and I'm not doing a commercial or anything like that, but I'm a big fan of Bob's Red Mill for, well, for many reasons, but one being that, uh, she, uh, Bob's Red Mill has two separate plants. Their gluten-free flowers are not processed in the same plant as their wheat items are. So there is definitely a sense of true integrity of an item being gluten-free. But, um, buckwheat I like. And, uh, if you're looking for whole wheat, you're gonna have to balance it out a little bit 'cause it's a very, very heavy, um, heavy flour.