We recently found out that my son has a wheat allergy. Anyone have any advice/experience about different flours for baking and cooking? I tried to make pancakes this morning and each of the 3 batches was a failure. I made a flour comprised of brown rice flour, potato starch, and tapioca flour. The third batch I added some xanthan gum which helped tremendously with thickening up the batter. The flavors were just off. I'm feeling a bit lost and overwhelmed so any links or recipes would be greatly appreciated.