My acupuncturist recently recommended taking wheat out of my diet completely. My main wheat consumption is in the area of pasta and tortillas. Unfortunately I've just moved to a place where the grocery store doesn't seem to carry corn tortillas except in 100 count packages. I found some rice vermicelli and I've successfully made spelt gnocchi in the past. What other kinds of pasta or wheat substitutes can people recommend?
Are there other types of flours that would be useful and what are the handling differences in using them versus a basic wheat, or processed wheat, flour?