If you live in the Mountain West, USA, go get some UDI'S gluten-free bread. It's the best!
I have been doing really well with Quinoa. I cook up a big pot every week, so that I can have an easy breakfast---a bowl heated in the micro for 2 minutes with "butter" and tamari sauce. My belly is really sensitive, but this grain really seems to agree with me. Easy to cook, too, not gooey or sticky, has balanced protein, fiber, etc. It satisfies my craving for carbs.