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)