Bread Baking with ancient grains.

Down to Earth has a wonderful post on Bread baking. It is my desire and goal to learn a new skill every month (at least) . Bread baking has finally bubbled up to the top of my priority list. Several months ago a gift of a bread machine was given to me. It is running now testing out the kneading feature. For tomorrow (?) I may just try my hand at it. I have to get so *Gluten* this is the missing key. I do not want to make just wheat bread. The other grains are a problem because the lack gluten. Now the mystery is solved thanks to a wonderful woman who shares her wisdom. She and I are often on the same page. I love all different types of grains. I use many old grains and a few ancient ones. Millet, barley, oat and several others like amaranth and rye. Spelt is a preferred wheat for my family. I am allergic to wheat. Not the family but I am. Some grains find their history back to the tumbs of Egypt. It has always puzzeled me how to perfect the breat when useing thes gluten free or low gluten grains. I now have the answer I was looking for.