As usual when you don’t have immediate access to unusual grains (when you live in the countryside and it’s a 25 minute drive to the nearest town with a health food store) necessity rears up with alarming frequency. Out of the appropriate polenta, I mixed up a half batch of the following (ie each measure is a half cup, due to shortage of buckwheat)

• 3 buckwheat
• 1 chickpea / garbanzo
• 2 brown rice
• 2 whole oat flour
• 1 fine grained cornmeal

Since my focus is on trying to use local (or locally growable) ingredients, this is actually pretty solid. I’m not sure at all if soy would grow here, although I think it would. The rest is all locally growable – the rice is grown in catalunya, which is not within 100 miles or indeed within fewer than 8 hours driving – but baby steps.