People probably asked this already earlier in the thread but have you experimented with gluten free baking?

I stopped eating wheat over 10 years ago. What little baking I've done since then was good, but hopeless now since I'm practically vegan (not that I meant to be but I had to give up dairy products they were causing me a lot of problems.) Took a break from eggs too a few months ago. Down to some canned salmon or tuna once in a while, otherwise vegetarian for many decades.

Rambling here sorry! Was curious if you tried the gluten free flours and what you thought. Is the wheat free diet popular where you are? I quit because I was getting major symptoms from it that went away as soon as I quit.