It’s important to use multiple foods to replace whole wheat or wheat in general. When used in food products, wheat has properties of elasticity, stability and body that are difficult to reproduce when using a substitute grain or starch, such as rice flour, tapioca starch, quinoa, buckwheat or bean flours. Manufacturers often add other ingredients (starch, gums, oils and syrups) to make the product “stand up” and taste similar to wheat-containing products. Unfortunately, this often increases the caloric, fat and carbohydrate content of these gluten-free foods. July, 2012