I'm 99% certain I am wheat intolerant but not gluten intolerant. I don't seem to have a problem with gluten-containing things like soy sauce or malt. (But then again, I've never drank a gallon of soy sauce.) So, I've been pondering this and wondering if I could eat bread that is wheat free even if it is not gluten free. Maybe using a grain like barley or rye?
I found this recipe that uses barley and garbanzo flours. It's wheat free...and even more exciting it's low cal and low carb. (At a quick calculation, I think it has around 100ish grams of carb per loaf. Not sure how big the loaves are, but guessing at 10 slices per loaf, that's only 10 grams of carb per slice. Woa.) I simply MUST try this.