I’m kind of a neophyte, but I started with the basic King Arthur bread flour, gluten free (but big note, this one has wheat starch in it but they say is certified gluten free). In two of the 4 KA “GF” flour blends that we buy, the “bread flour” and the “pizza dough flour”, both have the wheat starch as a major ingredients So if you want to move away from wheat carbs, this may not be helpful.
I’ve been slowly going down on the hydration level (their reco is extremely wet, like 130+ %) and also adding some additional GF flours that are more rice-based. My main problem is that I’ve moved more than 1 needle at a time - played with different flours and water levels both at the same time, and also with rising times. So I’m being a bad scientist.
If you’re wanting to move away from wheat/carb entirely, and I am also interested in this, there are a bunch of really interesting recipes that @Shellybean and @Saregama have linked from time to time that I’ve bookmarked, hoping to try some time. Rice flour breads, leftover rice “tortillas”, others. Here’s one of the threads. where they talk about those and give links to YT vid/recipes.
I’ve also just gotten some teff flour (also non-wheat and gluten free) from a local Indian shop and am hoping to getting around to trying to make Injera in the next week. And there’s some chatter on the internets that has reached my daughter (and downhill, me) that using older forms of wheat (see https://www.breadbeckers.com/) might be beneficial. But I have not done any vetting on them yet and they might be full of crap, but my daughter wants me to check it out.
