going uphill without gluten

I've been trying really hard to eliminate gluten from my diet (even though I'm not celiac and don't have  a food allergy that I'm aware of) and have been trying recipes with different flours to see whether they can substitute for wheat-based flour.  So far?  Not so good.  I've discovered that my tolerated Spelt bread has low amounts of glutten in it.

Spelt flour pancakes are tolerable and have a bit of a cinnamon flavour to them; the girls complained of their brown flour colour but agreed to eat them under threat of not being permitted to watch Saddle Club.

I managed to sneak spelt flour into the gravy with no one noticing.

My latest baking effort was to make an apple crisp with spelt flour and maple syrup (substituting brown sugar).  The crisp had a cake-like finish to it which was unappealing to me (but my dh still thought it was tastey).  I've concluded that any future apple crisps will need to have an oatmeal topping.

My family will not eat my quinoa pasta and aren't keen on eating quinoa at all (although I have managed to convince N of its nutritional benefits which she'll crow about yet generally refuse to eat quinoa).