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Enjoy non-wheat baking - helpful tips - Enjoy non-wheat baking - helpful tips
For those with allergies to wheat, eliminating it
from the diet can be a challenge. Wheat is
added to numerous packaged and restaurant
foods and is a base ingredient in countless recipes.
Although changing your diet can be difficult and
may take some time to get used to, there are a
variety of grains that make wonderful additions
to basic foods, including waffles, cookies and
breads. The following are examples of grains that
often go unused in the average American home
but make delicious alternatives to wheat.
Spelt. A relative of hard red winter wheat, this
flour can be used for making bread and is
available in whole and refined forms. It is one
of the best wheat substitutes in terms of flavor,
texture and performance. When cooking with
spelt, reduce kneading time by three minutes
and reduce liquid volume by twenty percent.
Barley. This flour is good for crumble and
streusel toppings. It is often combined with
flour in cookies, flatbreads and quick breads.
Buckwheat. This soft flour is ideal for crepes.
It becomes dense when cooked, so use smaller
quantities in breads and other baked goods.
Millet. This flour has a dry, crumbly texture
and is often mixed with a more adhesive flour
(like barley) to make a batter or dough.
Quinoa. This flour can be used alone in pancakes
and cakes, but it has a strong flavor and
is best used in combination with a mild-tasting
flour.
Rye. This flour is hearty and dense and is delicious
when combined with corn for quick
breads. It can also be used alone for great gingerbread
cookies.
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