Good info for those with Celiac.
http://survivalblog.com/2012/02/letter-re-celiac-disease-the-gluten-free-prepping-challenge.html
It's good for celiacs, but it's also a good idea to be ready for substitutions for wheat flour in a TEOTWAWKI situation or opportunities to get more protein (even with less meat). Bean flour (flour made from grinding dried beans) is often a partial substitution for wheat flour. In fact, I have a book called "Country Beans" that sneaks beans into a lot of different dishes, from omelettes to sauces to cakes and cookies to salads.
Here's one gluten-free flour mix:
3 c. brown rice flour
1 c. tapioca flour
2/3 c. corn flour
1 T xanthum gum
2 c. potato starch flour
1/2 c. garbanzo bean flour
1/2 buckwheat flour
Adding bean flour into recipes increases the protein content of meals. If you're not caring so much about gluten, you can replace up to 25% percent of wheat flour in a recipe with bean flour. But you'll probably want add an extra egg or leavening in the recipe.
