I am a celiac, so I appreciate what you are trying to do for the gluten free populace. I'm not a huge fan of bread (never have been) so I have unfortunately not explored that area of GF baking and have not yet encountered (in my city) a GF bread that has the "correct" texture for bruschetta or crostini, whether pre-baked or in mix form. However, in the States you have a lot more access to smaller, independent bakeries and food companies. (Please forgive this next bit if it is information you are already familiar with!) I have to second what gbbaker said with regards to cross contamination. It might seem that celiacs overreact to this issue, but the sad truth is that cross contam. happens on a molecular level and, depending on the sensitivity of the individual celiac, the results are serious to varying degrees. There is a bakery in my city that produces both regular and GF products and, even though they have a side of the kitchen dedicated to being GF and bake on different days, I get sick if I eat their products. One of my celiac friends gets sick simply from walking through the bakery section of the grocery store if they happen to be baking (inhaled flour particles)! If you plan to produce your own breads, you will need to be very careful about cleaning ovens, baking sheets, pans etc. You will need to have duplicates of wooden equipment (wood is porous). In addition, staff will have to be trained to be very vigilant and to take the disease seriously. It isn't an allergy; it isn't someone being picky; it isn't a fear of carbs - it's a very real, incurable, auto-immune condition. My best advice - if you seriously would like to pursue this option - is to consult with your local chapter of the Celiac Association. The celiacs will thank you Best of luck (and my apologies again for being a Crusader )