Who the heck are you, guest!?
Wheat free bread crumbs - I use 3 - 5 slices of spelt bread, toast it, food process it, spice it w/whatever I want (ie: italian for meatballs). Done. They store well if you toast them well (I use the oven myself).
Rice flour does replace wheat, but it's sweeter and you need to add about a teaspoon of xanthum gum. Holds together WAY better w/that in it, like pancakes and breads and stuff.
Spelt tastes different - nuttier is the frequent comparison, but it's more like earthy to me (yup, a little like dirt LOL). I usually mix flours. Today I made corn muffins and bread and used oat and rice flour instead of regular wheat flour, and added the xanthum gum. Worked like a charm! I'm actually getting pretty good at this system.
Lisa - what the hell are oats contaminated with?? We do use irish oats, but we get just regular organic oat flour for cooking. We're not glutin people, but wheat people, so I try to minimize spelt and use QUinoa, Oat, and Rice flour the most. Soy flour is also good, but tastes kind of strong to me.
We use quinoa pasta (the elbows are fine, just don't overcook them - they cook faster) and spelt spaghetti. These I like the best. Also I use a lot of rice noodles, and regular old rice of various sorts. I do NOT love brown rice, so if I make it I mix it w/white or wild. Tastes fine that way. Lentils and a mix of white and brown basmati rices is one of Ori's fave meals now!
What else - oh, you will need to be very strict w/yourself for about 14 - 21 days Jeni, to clean out your system ENTIRELY!!! Then, once it's clean, you can bring in a bit here and there -like a little bit of cookie dough ice cream or my all time fave and now off-limits tamari almonds. You need, for those 2-3 weeks, to use: wheat free EVERYTHING or alternatives. You need to eat in, have a meal plan, and get support. Chinese food that doesn't use MSG and has fresh veggies DOES use soy sauce w/wheat in it. Almost everything ina n italian restaurant is either made of wheat or breaded. Fast food is breaded, coated, or filler'ed. It's horribly frustrating at first. Once you get on the wagon, it rolls right along in a reasonable way. I don't mean to scar you, but know that once you get your system clear, you will be able to see more clearly whether it is wheat that is the culprit. Good luck!!! And if you do need recipes, let me know or just google "wheat free pizza crust" "wheatless pizza crust" whatever like that.