Wheat Flour VS. Non-Wheat Flour

Try Pamela's Baking and Pancake mix. You can make a ton of stuff with it, and I think it is great. Pamela's makes many great products. Good luck!

I have experience with spelt, oat and rice flour. In general, what I do is substitute the flour cup for cup but take about 2 Tbsp. out per cup before I throw it in the mix. Then I typically add an extra egg. Coconut flour is also fun, but you'll probably want to get a cook book for it (Dr. Bruce Fife has a good one) since it basically requires a ton of eggs and does not substitute evenly at all.

Happy baking!

Hello,

I have been allergic to wheat for about 1 1/2 years now, and do a lot of baking. My best advice is to check out Betty Hagman's gluten-free cookbooks. She has several "flour blends" (mixes using 3-4 different flours in a certain proportion) that work pretty well as substitutes, along with some good suggestions on how to modify recipes (adding zanthum gum to get the baked good to stick together and not be crumbly, adding more protein, etc). I have not had very good luck with using only one type of gluten-free flour as a straight substitute for a recipe, so I would not suggest this. Her recipes seem a little complex, but they really taste great. I hope that this is helpful. Thanks!

K. Stinson

I found using an all purpose non wheat flour worked the best for us. It usually is a mixture of a few different types of flour (white rice flour, potato flour, tapioca starch, etc.) to get the right consistency. It was ALOT easier than trying to mix the flours myself which never seemed to turn out well. Lately we've been using "Eating Gluten Free" All purpose. It's been working really well and they have a website online. There are also all purpose flour mixes you can try from places like whole foods if you don't want to order online. But the one mentioned above has made some very tasty food.
Good luck

I exchange different types of flour for most recipes. It works out just fine. If you have a wheat milling machine you can turn most anything into flour like rice, beans, oats etc. Do some experimenting, maybe you can half the recipe if you are trying something new. Good luck. P.

If you can use Spelt then in baked goods you can sub 3 parts spelt and one part arrowroot powder for the wheat flour. Get a copy of the Allergy Self Help Cookbiik by Majoie Hurt Jones, She includes tables and instruction on when and where various subsitutions work best.

Some flours are different. For instance, Almond meal is a very moist flour, so you use it differently. A website that has wonderful recipes is www.elanaspantry.com She has a gluten-free diet and uses a lot of almond meal (which is so delicious!) in her recipes.
I've used brown rice flour, winter wheat flour, garbanzo bean flour and almond meal and of those, almond meal is my favorite to bake with.
H.

It depends on the type of grain you use but in general, it's not a straight-over conversion. I'm not familiar with the conversions, but you can talk to someone at a health food store. They should be able to give you some tricks.

You will need to get online for recipes for gluten free foods. they adjust and give tips. I found that most flours don't rise so there is Baking powder and baking soda. Also, add club soda as last ingredient. It reacts with the bakins soda causing bubbles. I also found to cook on a lower tempertaure and for longer in necessary as I was burning them. I tried rice flour which is great but fregile. You should freeze the flour and then freeze the product if you aren't eating right away. Also, don't use any alone. I like a rice flour, potatoe starch, and oat flour mix. I am still playing with it. My son is bean free and the store packaged mixes usually have bean flours in it. My friend who is caesin and gluten free like the store stuff by Bob's Red Mill. Good luck and Great Harvest has a gluten free bread day here in Longmont...not toally sure if they have dedicated equipment though if you are that sensitive.

definitely check out eatingglutenfree.com Everything she makes turns out wonderful! If you make up her "featherlight flour mix" it is light and fluffy, she also has mixes for making things that rise, etc. Also, if you want something quicker, at the health food store, "kinnickinnick" brand mixes of pancakes, bread, cake, etc. is really wonderful. It is very easy: just at water or eggs and turns out great (not gritty or too doughy). They are also more affordable, I think. Good Luck!

Other kinds of grain flour do not have gluten in them so will not rise with yeast like wheat flour does. You can make biscuits and crackers with them, but you cannot make yeast bread with them unless you mix them with approximately 50% wheat flour.

If you want to send me an email privately, I can forward a natural sourdough wheat bread recipe to you that uses a fermentation process that tends to eliminate many of the problems that lead to allergic reactions to wheat. It has been developed by a local chiropractor to help people with wheat allergies and celiac disease.

A good source to look to for alternate grains and how to cook with them is the Bosch store in the Orem/Provo area.

Hi S.,
I've been using coconut flour with great success. Here's a link to some recipes: http://www.tropicaltraditions.com/recipes/recipelist.htm

Good luck in staying healthy!