Need wheat-free recipes

[Mlasley]

Just found out my husband has a wheat allergy and I am looking for any great recipes using alternative grains/flours. Thanks in advance!

[Molli526]

These were on Cooking Live last night and they looked great!


Mom-Mom Fritche's Peanut Butter Cookies



Recipe courtesy Gourmet Magazine

1 cup peanut butter (creamy or chunky)
1 cup sugar
1 large egg
1 teaspoon baking soda

Preheat oven to 350 degrees and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.

Roll level teaspoons of dough into balls and arrange about 1-inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.

Cool cookies on baking sheets for 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature up to 5 days.

Yield: about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 10 minutes

[Gail]

Hi,

Here are a couple of old threads which may help. One isn't specifically about wheat allergies, but may have some good information:

http://www.cookinglight.com/vbb/showthread.php?threadid=14144&highlight=glutenfree

http://www.cookinglight.com/vbb/showthread.php?threadid=15110&highlight=wheat+allergy

I'll also send out requests to Cookingmonkey and Vanessa for further input.

[Vanessa]

Wheat free cooking is not as bad as it used to be there's a lot of great products at your local health store. For starters try in the frozen section any of the great breads made with rice flour (Food for life broand). If you do make your own using rice flour and rye you will need xantham gum which will make your baked goods "lighter"
At the health store you can find this plus flour mixes or different flours. In your husband's case he can use corn, buckwheat, rice, potato, quinoa, amaranthan, rye, oats.
I love Van's wheat free gluten free waffles (plain, blueberry or cinnamon apple they are awsome) In the pasta dept Quinoa pastas hold very well, corn, rice (I prefer brown rice) and potato pastas. I would stay away from spelt as its an ancient derivative from wheat. Moving along to snacks there's an assortment of cookies which are gluten free (therefore no wheat) even wheat free ice cream cones.
For general cooking I would buy the Gluten free flour and have it handy. With it you can bake, bread etc.
For thickening I use cornstarch in gravies etc which works great.
The best advice I would give you is to read ALL labels as wheat as an ingredient can "sneak" up on some products. In your soy sauce be sure and use wheat free soy sauce for example.
Try www.glutenfree.com
you can get many flours and products (even to make your own pizza crust) There you can buy and get recipes too. Bette Hagman has several books cooking Gluten free which I use, although I am ok with gluten but her recipes are great.
I believe Trader Joe's also has some wheat free products and depending where you live in some supermarkets you will get products without wheat.

[Mlasley]

Thanks for the suggestions. I did go to the health food store and found rice pasta (which we are trying tonight), spelt bread (which is suprisingly good), quinoa (kind of bland, will have to try to jazz it up more next time), and wheat free waffles.

Now I need to figure out how to make a wheat-free challah! :)

[cookingmonkey]

Another good web site, my favorite, is missrobens.com. They carry pre-made as well as ingredients for people with all kinds of allergies. Be thankful he can still eat some grains..... it's harder if you can't. Good luck, you'd be amazed at what you can find on the internet. If you need anymore help, just pm me, I'd be happy to help, I'm allergic to everything!:rolleyes:

jennifer

[Vanessa]

This is often a braided bread but since this dough is too soft its made in loaves
Jewish Egg Bread-Challah
2 c white rice flour
1 3/4 c tapioca flour
1/4 c sugar divided
3 tab xantham gum
1 1/2 tsp salt
2/3 c lukewarm water
1 1/2 cakes yeast or 1 1/2 tab dry yeast granules
4 tab butter or margarine melted
1 additional c water
1 tsp vinegar
3 eggs plus 2 egg yolks
poppy seeds -optional
In a bowl of a heavy duty mixer combine flours, sugar reserve 2 tsps, xantham gum and salt. Use your mixer's strongest beater NOT the bread hook.
Disolve the remaining sugar in the 2/3 c lukearm water and mix in yeast. Combine the butter with additional cup of water and the vinegar.
With mixer on LOW speed blend the dry ing. Slowly add the butter water mixture. BLend in the eggs and yolks one at a time. The dough should feel slighly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed 2 mins. Place the mixing bowl in warm spot, cover with plastic wrap and a towel let rise 1 hr until dobled in bulk.
REt dough to mixer and beat on high 3 mins Spoon dough into 3 2 1/2x5 greased rice floured loaf pans or 1 large loaf pan. Fill 2/3 full. Yu may bake the remainder in muffin tins (greased) or make all rolls (@ 18) Sprinkle tops if you want with poppy seeds
Let dough rise until it slightly above the tops of the pans 45-60 mins Preheat oven to 400. Bake large loaf 1 hr small ones less and rolls @ 25 minutes
Another good recipe....
Wheat- and gluten-free pizza
you can hold a slice in your hand, and it won't crumble! Make one large pizza, or shape the dough into four individual pizzas.

1 T gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 T dry milk powder or non-dairy milk powder or sweet rice flour
2 tsp xanthan gum
1/2 tsp salt
1 tsp unflavored gelatin powder
1 tsp Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 tsp sugar or 1/4 tsp honey
1 tsp olive oil
1 tsp cider vinegar
cooking spray

Preheat oven to 425 degrees.
In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water, if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix it in a bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes. Serves 6.

Fat free Pizza Sauce
Letting it simmer for 15 minutes, it becomes thick so it won't make the pizza crust soggy.

8 oz gluten-free tomato sauce
(make your own with recipe below)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp fennel seeds
1/4 tsp gluten-free garlic powder
2 tsp sugar or 1 tsp honey (optional)
1/2 tsp salt

Combine all ingredients in small sauce pan and bring to boil over medium heat. Reduce heat to low, and simmer for 15 minutes. Top pizza crust with sauce and your favorite toppings. Makes about 1 cup.
Preparation time:
15 minutes.

For dessert.....
Zucchini Applesauce Spice Cake

1 bag (14 oz.) Gluten-Free Pantry Spice Cake Mix
1 egg plus 1 white, beaten
1/3 cup vegetable oil
3/4 cup (scant) unsweetened applesauce
1 cup (scant) grated zucchini, undrained

Preheat oven to 350 degrees. Combine all ingredients. Pour into a lightly oiled 9-x-5-inch loaf pan. Bake 45 minutes. Cool in pan for 10 min. Turn onto wire rack and cool completely. Slice and enjoy.