Saturday, January 31, 2009

Baking Tips for Managing a Wheat Allergy

"When baking with wheat-free flours, a combination of flours usually works best. All flours function a little differently in relation to other ingredients in a recipe. Experiment with different blends to find one that will give you the texture you are trying to achieve. Try substituting 1 cup wheat flour with one of the following:

Barley 1-1/4 cups
Oat 1-1/3 cups
Rice 3/4 cup
Soy 1-1/3 cups
Corn 1 cup
Potato 3/4 cup
Rye 1-1/3 cups
Tapioca 1 cup

Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. Barley, oat, and rye flours all contain slight amounts of gluten. Other grains are available that do not. Here are some suggestions:

Gluten-Free Flour Mix: 1 part white rice flour, 1 part corn starch, 1 part tapioca flour, 1/2 part white bean flour.

Rice Flour Mix: 3 cups brown rice flour, 1-1/4 cups potato starch or cornstarch, 3/4 cup tapioca flour.

Bean Flour Mix: 1-2/3 cups garbanzo/fava bean flour, 2 cups potato starch or cornstarch, 2/3 cup tapioca flour, 2/3 cup sorghum flour. Mix all ingredients together, use in place of wheat flour."
(Source: "Food Storage Recipes - Using only the ingredients contained in the One-Month Basic Food Storage Kit", pg. 34)

2 comments:

Ms. Alicia said...

Thanks for posting these, they are great!
I have a blog that focuses on storing for people with food allergies :)
http://icantstorethat.blogspot.com/

wheat allergy symptoms said...

Very good guide for those suffering with wheat allergies. One thing i'd like to add is try to avoid GMO soy. They are also said to cause allergic reactions in fact that could be the main cause in some cases. You can read here about it.
http://www.naturalnews.com/030390_GMO_soy_poverty.html