Alternative flours - sorghum, teff etc

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Thanks folks. I have to try things one at a time rather than in a mix as I'm intolerant to so many things. Teff and Sorghum on the way!

You need to mix to get the right characteristics for breads. At the very least you need to mix some starches (potato, corn, etc) with your non-wheat flours. The gums/gels (xanthan gum, agar) are needed because you don't have gluten to keep the tiny air pockets in your bread. If you are making flatbreads or cookies, this probably doesn't matter, though.

It's tricky to figure out a good flour mix for bread if you're sensitive to a lot of different foods. Good luck!