Wheat-free experimentation

Since I'm trying this no-wheat idea, I've been looking at bread options. Most of the wheat-free bread you can buy goes the whole way and goes gluten-free. I don't actually need that, but it's what I've been buying.
The problem with a lack of gluten is that the bread crumbles. So loaves come in very small, thick slices. I tried a pack of bread mix in the bread maker: the big loaf didn't really rise properly, and fell apart where the mixer goes in at the bottom. Good at soaking things, put beans on it ro something, or drop it in soup. Next try was to use the breadmaker to make the dough, then make the results into rolls, hoping the crust would hold things together. There were problems...

but I got there in the end.
Nice. Still a bit fragile, but nice.
Buying German rye bread (if it really is 10% rye) is nice, though again very heavy, and no good at soaking things up. But the best ready-bought range I've found has been Sainsburys. They do pitta breads, and a great part-baked baguette. Trying out their white loaf as toast this morning, and in sandwiches for lunch, and it's looking good.

Rk is "improving" the forums...

.... and as a result, they don't operate at the moment.
Meanwhile, 14-20 WoS arrived in Manchester last night, and it would be quite nice to be able to organise what we're doing about them. Preferably somewhere less public than this, but....