I don't mind admitting that initially, this put me into a bit of a slump; something fundamental had been taken away and I wasn't sure how to get around it. Trying various brands of wheat-free flour, leavened with sourdough yielded some ropey results at the beginning.
Trying to recreate something that was essentially un-recreateable without the key ingredients was optimistic, agreed, and it reminds me of this clip from Blackadder, where Percy diligently tries and tries to make gold.
To stick with the Blackadder reference, making 'purest green' may not, after all, be such a bad thing. I realised that to create something new and different is a much more sensible approach to this.
Considering the qualities of the ingredients I had available - not wheat flour but nutty, wholesome, softer flours such as barley, rye and the more digestible ancient wheats including khorasan, emmer, einkorn and spelt - was to consider what they could bring to the party, not what they could not.
And as well as the grains themselves, a huge range of flavour and texture can be found from soaking seeds and nuts, sprouting and fermenting grains and adding porridge to doughs.
For me, this is a work in progress and I will keep you updated with my discoveries as I go. For now, I'm enjoying the journey and trying to remember that each failure is a step towards success.