--has a very close echo in the gluten-free community.

A lot of the gluten-free stuff is made with "white flour" substitutes--corn starch, potato starch, etc. Besides the problem with taste and texture being, uh, disappointing, in terms of being overall healthy there really hasn't been much of an advance. Potato and corn and many other "flours" will spike blood sugar just as wheat flour will.

The one somewhat healthy "flour" I use regularly is buckwheat, which is, of course, not wheat and not a grass like many grains but a seed-producer more closely related to stalky herbs like rhubarb and celery. Unfortunately, the flour produced is very dry and inelastic and doesn't have much of a taste.

http://glutenfreecooking.about.com/o...kwheatisgf.htm