Mills grinding fairly fine

Since I can't get flour at the moment, one helpful shopper neighbor called asking if flour gluten was flour, it came in just small boxes? Answer: no, it's an ingredient you add to your flour. Other kind shopper asking if cornmeal is like whole-wheat flour, well, no, it's more of a partner, really. These are good cooks but don't bake.

Upshot: no flour.

Nearly at the end of my supply of whole-wheat, not much ap, so I got to work thinking about substitutions.

I've used oat flour in crumbles but not in breads, so here's a thought.

 And why not make rice flour while we're at it.

The coffee grinder is one of the most useful items in the kitchen. It doesn't reduce rice the way a grinding mill would, it's gritty, like chickpea or lentil flour processed at home this way. But oatmeal reduces fine, likewise spices.

I expect to have to add vital wheat gluten to oats or rice, because they don't have gluten,  in order to make bread, but I should think baking powder would work if you're using it for cakes or pancakes.

 The low or gluten free quality of oats, rice, corn, etc, matters to gluten-sensitive people, who probably have this all thought out already.  I should probably follow up that line of research next, to find alternate flours.

Stay tuned for interesting experiments. And let's hope supplies of oatmeal and brown rice hold up.