Preferred gluten free grains???

There are lots of ways to flavour it. We've made "rice" pudding with it, wasn't half bad. Needed more raisins than rice does though.

__________________
The internet - fueling paranoia and misinformation since 1873.

Gluten free flours for baking are usually some blend of rice flour, potato starch, and tapioca. If you do a search for gluten free baking flours, you can see the ingredient lists for the different flours. Then you have to experiment to get the percentages right.

Bob's Red Mill uses some garbanzo flour, but it is bitter until it is well cooked. It tastes fine once it is fully cooked, but wowzer, you don't want to lick the beaters when you make a cake.

I have a grain mill and grind and blend my own flour.

I don't think that the tapioca can be grown in the States, and there are very few places that rice will grow. Those are the most used flours.

One thing you could look into is a gluten-free cereal. That's a hard one to come by if you have cereal eating kids. I make home made granola, and that's good but expensive by the time I pay for all the ingredients. But hey, I can eat it so it is worth the cost.