If you’re looking to add fiber to GF breads, try uing teff flour. I think – not sure – it has 3-4 grams of fiber per 1/4 cup. It smells rather pungent but it tastes very good. I do believe buckwheat has some good fiber in it as well and of course there’s Quinoa, like Sally mentioned above.

It sucks that I’m not near Raleigh otherwise I would join too!

I’m a big whole foods nut, so I rely on an arsenal of whole food & allergy cookbooks for pointers (If you don’t have the Whole Foods Allergy Cookbook by Cybele Pascal, I recommend it). With 4 small children (1 with special needs) time is a rare & valuable commodity in my household, so I plan ahead & do a lot of portioning out & freezing healthy, allergy-safe snacks & key ingredients. That way, I can almost always find something quick & convenient to snack on or throw together a quick meal without sacrificing nutrition.

I also keep plenty of wholegrain ingredients in my pantry, fridge & freezer, and I often throw veggie purees or wholegrain supplements into less-nutritious foods for a healthy boost. I throw fruit or veggie purees (usually homemade, but baby food will suffice in a pinch) into muffin mixes & casseroles; add flaxseed meal & oat bran to all kinds of stuff; make fiber-rich smoothies with fresh fruits & lowfat yogurt; and snack on wholegrain, allergy-safe dry cereal, among other things.

I think when people are first adapting to doing a gf diet, there’s a certain … emptier feeling than we Americans, at least, are used to. And our bodies adjust pretty quickly if we let them, but in the meantime, it’s very easy to build up some unhealthy gf junk-food-ish habits. As far as Tamara’s comment goes, I try to keep my fiber up with lots of veggies, particularly—that is, not just rely on grains to provide the bulk of my fiber. But I also continue a focus on whole grains—rolled or Irish gluten-free oats, brown rice, quinoa, teff flour, etc.