Julie Bove wrote:
>
> "Arri London" > wrote in message
> ...
>
> >
> > Barley, rye and oats can also be served up like polenta.
>
> All contain gluten unless you buy gluten free oats.

The OP's problem isn't gluten as such apparently.

> >
> > For thickening you can use arrowroot.
>
> I think sweet rice flour works better.

Can't say but doesn't it add it's own flavour? Potato starch should work
as should tapioca flour.