wheat substitute

[Diane Saunders]

Could anyone tell me what I could use to substitute for wheat flour, (wheat allergy) to make cookies that won't crumble I used rice flour too grainy, and they fell apart-thank-you

[bijoux22]

Hi Diane, I was just reading Veggie Life and they had an article on Wheat Free bread, pasta and cereal. They said to be sure to add a teaspoon of xanthan gum per cup of flour to prevent the crumbling typical of gluten-free products. They also had this recipe for Wheat-Free Apple Crisp that looks yummy. I may try it this weekend.

Wheat-Free Apple Crisp

4 Large tart apples (Jonathon, Granny Smith)
2T pure maple syrup
1/2 C brown sugar
1t cinnamon
1/4 t each ground ginger & nutmeg
1/2 t salt
1/2 t grated lemon peel

Topping
2C maple buckwheat flakes or cereal
1/2 t cinnamon
1/4 C pure maple syrup
1/4 C chopped pecans or walnuts
3T colbutter or marg.

Cooking spray

Preheat oven to 350. Lightly spray 8" square baking dish.

Peel, core and slice apples thinly. In a bowl toss apples with maple syrup, sugar, cinnamon, ginger, nutmeg, salt and lemon peel. Spread mixture into pan.

To make topping: In a food processor combine cereal and cinnamon. Process until cereal is pulverized. Add syrup, nuts and butter. Pulse until mixture resembles coarse meal.

Spread topping evenly over aples, making sure it extends to edges. Baked until topping is nicely browned and apples are tender 25 to 35 mins.

6 servings. 277 cals, 1g protein, 10g fat, 47 carbs, 266mg of Sod., 16mg chol, 4.7g fiber

They also stated that buckwheat is not a grain, but a member of the rhubarb family. Hmmm, I would have never guessed.

[This message has been edited by bijoux22 (edited 09-28-2000).]

[Vanessa]

Hi there! I am also allergic to wheat. I get great waffles, bread, cookies and outstanding fig newton cookies at my health store. I got two books from Bette Hagman (Gluten Free Gourmet & More from The Gluten Free Gourmet)I use glutten free recipes since there are more books recipes etc about this.Try www.glutenfree.com (http://www.glutenfree.com)
where you can by different flours, mixes (bread, cookies, brownies etc). I have not found a decent pizza crust yet but I will continue searching http://www.cookinglight.com/bbs/smile.gif
I use Glutten Free flour which basically is 2 parts white rice flour, two thirds part potato starch flour and one third part tapioca flour
OR
6 cups white rice flour
2 cups potato starch flour
1 cup tapioca flour

You can buy it in bulk in different places & there are several brands too. I believe Pamela (brand) has now mixes (she has great cookies-see Health store.Yes, Xantham gum does help baked goods when using non wheat flours.
Baking without wheat will result in a drier product, crumbles more & it does not last long so my advice is to freeze (breads etc). I have baked cakes etc but not many cookies...since the ones I find at the health store are outstanding but I will look for some recipes and post them soon.



[This message has been edited by Vanessa (edited 09-28-2000).]

[Cathy]

I am allergic to the usual wheat products too, however; I can have 'spelt' bread for instance. Spelt is milled from a very ancient wheat and it does not bother me. I wonder if you too can have this spelt wheat & you might be able to bake with it. Just a thought. LoL