Re: Awkward sod here.
Duck Duck Go found this at food.com. Author has celiac (sp?) disease. There were other hits as well. From doing some food research a while ago, there are quite a few "flours" which can take over from wheat. It seems like the better recipes use a mixture of flours to replace the gluten in wheat, instead of just relying on one. Gums are I believe commonly involved.
http://www.food.com/recipe/wicklewoods-gluten-free-scotch-eggs-448816
Biting the hand that feeds IT
