In thinking about alternatives to wheatbread, one might consider some garden-grown, as well as wildcrafted edibles, that can be made into a tasty substitute--flatbreads, and 100% organic as well as 100% local.

Thre are many grains, nuts, and/or seeds which can be combined and crafted into a decent flatbread, good enough for any dinner table. Three such nuts/seeds are corn, acorns, and chestnuts. The basic recipe for some truly tasty, crisp, and crunchy flatbreads is as follows:
2 c. Hopi Blue corn flour/meal
1/2 c. Burr Oak acorn meal
1/2 c. Chestnut flour
whey or water
To prepare, add enough whey or water to make a dough, stirring and mixing all flours well. For each flatbread, make a ball, and flatten it in a tortilla press (or by hand) to the desired thickness. Care must be taken as these flatbreads are fragile while still "raw". Cook in cast iron skillet at medium-high heat, till lightly browned on each side. (Turn each carefully.)

When cool, flatbreads can be stored at room temperature. As seen in the attached pictures, the flatbreads go well with black bean dip, which incidentally is also 100% organic and nearly 100% local. This "black bean dip" contains Cherokee Trail of Tears beans, tomatoes, garlic, jalapeno peppers, shallots, olive oil, turmeric, and salt. The olive oil, turmeric, and salt are the only purchased ingredients.

It is easy to enjoy food of this nature when one contemplates the lengthy lists of unpronouncable synthetic chemicals that are added to modern-day breads to do everything to the breads except make them nutritious. Experiment and enjoy.