I posted this on October 12th but now can't find the posting, so here
I go again . . .


A while back, in my painstaking pursuit of wonderful desem bread, I
followed the recipe in Laurel's Bread Book, which takes 2-3 weeks to
create the starter. Lo and behold in doing the daily kneading I
discovered I had a real allergy to wheat; my hands and forearms broke
out in a rash and after a little careful experimenting, I realized I
am also intolerant of ingested wheat.

I'm about to imbark on a new experiement: making desem bread with
non-wheat flour. Anything non-gluten. It may turn out to be very
dense, and not leavened at all. It's the taste of the desem that is
so unforgettable (I tasted it in Belgium years ago). I am thinking of
using toasted or untoasted buckwheat flour, sea salt and pure water.

Has anybody out there tried something like this?