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Now that I have experimented some going Wheat-Free, I have learned that a lot of recipes can be made wheat-free with just minor modifications. Most baking recipes can be made wheat-free by using oat flour or a gluten-free substitute.
How to make Oat Flour: In a coffee grinder, grind old fashioned oats until the consistency of flour.
Gluten-Free Flour Recipe:
3 cups white rice flour
3 cups tapioca starch
2 cups arrowroot starch
1 cup potato starch
3 Tbsp potato flour (optional)
Stir all ingredients together in large bowl. Store in airtight container. Use for cakes and muffins. Stir or sift before use. This flour mix can be substituted 1:1 for wheat flour in recipes. It works well for things like cakes and cookies. Add a 1/2 tsp of xanthan gum per cup to each recipe. (From Kids With Food Allergies)
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Thursday, 14 January 2010 14:36
posted by
Julie Steele
A note about oats: Most commercially-grown oats are crop-rotated with wheat. This means they are grown in the same ground and harvested/processed on the same equipment. Depending on how sensitive you are to wheat, you may find that these oats bother you as well (because of the cross-contamination).
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It is possible to buy oats grown in dedicated fields. I usually buy mine from Bob's Red Mill, but several other brands are available as well.
For those with Celiac or gluten intolerances, you may find that even this "gluten-free" oats bother you, too. Oats contain a protein that is not the same as wheat gluten, but is similar enough that it may cause a reaction in people who are highly sensitive. If this is the case for you, you may wish to stick to other flour substitutes.