wheat free
The following list is more than any one person will want to deal with - but it represents choices for you to try.
http://www.glutensolutions.com
http://www.glutenfree-foods.co.uk
http://www.glutenfree.com/recipes.htm
http://www.recipenet.org/health/wheat_free.htmrecipes free from grains, beans, dairy, potatoes, and sugar. Based on the Paleolithic diet of meat, fish, fruit, vegetables, nuts, and berries. Wheat-Free Baking Recipes - offers an index of wheat-free baking recipes, several of which are also gluten-free. Meals For You: Dairy-Free and Wheat-Free Recipes - provides an index of recipes with nutritional information. Can be searched to eliminate additional allergens such as corn, nuts, and more. Gluten Free Recipes - offers British and international recipes for gluten and wheat substitutes, main courses, side dishes, desserts, and baked goods. Wheat-Free Baking - features recipes for baked goods that would normally have wheat and/or dairy and provides substitutes. Some recipes are also gluten-free. Wheat-Free Living Recipes - features wheat-free recipes for pizza, pie crust, breads, cookies, and flour mixes. Chocolate Rum Pecan Torte - a flour-free delicacy laden with eggs, butter, and sugar. Includes information about how flourless cakes work. Wheat-Free Recipes - features wheat-free appetizer, main course, cake, muffin, bread, cookie, and confectionary recipes. From Wheat-Free.org. Flourless Fruit Cake - wheat-free holiday classic featuring mincemeat, dried fruits, walnuts, cornflakes, and spices. Allergy-Free Bread Recipes - recipes for breads which are free from wheat, gluten, casein, peanuts, and tree nuts. Can be made corn-free with use of corn-free baking powder and xanthan-free soy milk. Wheat-Free Recipes Index - provides wheat-free beverage, lunch, dinner, and dessert recipes. Rice, Oat, and Almond Crust - offers a pie crust made without wheat or dairy. Better-Than-Bisquick Quinoa Pancakes - a surprising vegan recipe free from wheat, dairy, eggs, corn, soy, and refined sugar. Can be made with buckwheat flour for a heavier, sourdough pancake. Served with applesauce. Wheat-Free and Gluten-Free Pizza Crust - a crispy, savory pizza crust that you can hold in your hand. Can be made dairy-free. Walnut Syrup Cake - a flourless Grecian cake that stays moist for several days.
Here is a list of wheat-free alternative flours Almond - flour and meal Amaranth - whole (as hot cereal), flour, puffed Barley (G)whole hulled, flakes, flour Buckwheat - whole groats, cereal, flour (raw or roasted) Cassava - flour (whole root, dried, ground; tapioca starch is refined from this). Not generally available in stores, see mail order source. Chestnut - flour Chickpea - flour Flaxseed - whole and meal Hazelnut - flour and meal Jerusalem artichoke - flour Kamut (G)whole grains, flakes, flour, pasta Kuzu (also called Kudzu) - starch Legume Flours - yellow & green pea, red & green lentil, white, lima & pinto bean Malanga - flour Millet - whole grain, flour Milo/sorghum - flour Oat (G)- Scotch style, flour, oat bran, rolled flakes Pearled Millet - whole, flour Poi (dehydrated) - starch and flour Potato, white - flour, starch Quinoa - whole, flour, puffed Rice (short, medium, long grain) - whole, flour, pasta, puffed, cakes, crackers Rye (G)- flakes, flour, WASA cracker(Light Rye has no yeast, only rye flour, water, and salt) Soy - flakes, grits, flour Spelt (G) - whole grains, flakes flour, pasta Tapioca - starch flour, "pearls" of small, medium or large granules, such as Minute Tapioca (see also cassava) Teff - whole (for hot cereal), flour Water Chestnut - flour White Sweet Potato - flour Wild Rice - whole Yam (true yam) - flour Lotus - flour, pasta Sources of Alternative Flours Arrowhead Mills www.glutenfree.com www.glutensolutions.com
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Allergen-Free Recipes Wheat-Free Recipes: Amaranth, Buckwheat & Quinoa GRAIN-FREE A-B-Q "CORN BREAD" Amaranth, buckwheat and quinoa (pronounced "keen-wa") are not true grains, so may be pure gold to those who react to all grains! All will be found in most health food stores. For best results, buy fresh amaranth and quinoa flours where there is a quick turn-over - and smell it before baking with it to be sure it isn't rancid. (Then store air tight in your freezer.) Also, buy whole UNROASTED buckwheat groats and grind your own flour in a blender. This is easily done as the groats are not nearly as hard as grains of wheat, so you don't need a special grinder or mill. I grind one pound of groats in my blender, half cup at a time, in 7 minutes, and that includes rubbing the flour through a strainer to catch and discard any large particles that may be present. The flavor and texture of this mixed-flour pan bread is superior to that of bread made from any one flour. While not a sandwich bread, this corn-bread-type-bread is wonderful with salad, soup or stew, or for breakfast (topped with a fruit sauce or a little all-fruit jam). Yields 1 pie plate (6-8 pieces)
1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted buckwheat flour 1/2 cup + 1 tablespoon quinoa flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 3 tablespoons oil 1/4 cup maple syrup Water to make 1 cup liquid Preheat oven to 350 degrees. Lightly coat a 9-inch pie plate with non-stick spray, or oil and dust with flour. Combine flour, baking soda, cream of tartar, salt, and stevia powder or date sugar, if using, in a bowl and whisk to blend. Measure the oil, maple syrup, and water in a 2-cup glass measuring cup, and stir. Make a "well" in the center of the flour and pour in the liquids. Use a rubber spatula to stir a few swift strokes - only until all the dry ingredients are moistened. Transfer at once to prepared pan. Batter will be quite stiff, yet when you scrape it into the pan, it still pours. (In other words - although stiff, it's still a heavy batter rather than a dough.) Bake about 20 minutes or until the center springs back when lightly touched, and a pick inserted in the center comes out clean. Cool in the pan 10 minutes before cutting. Best served warm.
VARIATIONS: SWEET A-B-Q "CORN BREAD" Substitute pineapple, apple, orange, pear or white grape juice for the water, and add an additional 1/4 teaspoon baking soda to dry ingredients. Resembles coffeecake.
SPICED A-B-Q "CORN BREAD" Following the recipe for SWEET A-B-Q "CORN BREAD", add ONE of the following to the dry ingredients, whisking well to mix:
1 to 1 1/2 teaspoons powdered ginger 1 teaspoon cinnamon 1 1/2 teaspoons pumpkin pie spice (gives bread a very nice flavor!) 1/2 teaspoon freshly-ground nutmeg
INDIVIDUALIZED "CORN BREAD" If you don't have all three flours on hand, or if you don't tolerate one of them, use 3/4 cup of each of the two remaining flours, plus 3 tablespoons of either ONE of the flours. Texture and flavor will still be better than with any one flour alone.
SIMPLE SIMON MAPLE CAKE Cake without eggs doesn't keep very well. Solution? Make a small cake to feed up to 4 people. If you've a 6-1/2 inch skillet with an ovenproof handle, such as Corning's, you can cut this recipe in half to make just the amount of cake you will use. A small cake like this will serve three generously, or four modestly. Freeze any that won't be used the same day, but use soon - within 2 weeks - and top the thawed cake with applesauce or other fruit sauce (to moisten). Full recipe yields 6-8 wedges, half recipe yields 3-4 wedges. 1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted buckwheat flour 1/2 cup + 1 tablespoon quinoa flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/3 cup oil 2/3 cup maple syrup 1/4 cup chopped pecans, optional
Preheat oven to 350. Non-stick spray a pie plate. Combine dry ingredients and whisk well, or sift. Combine oil and syrup in measuring cup and pour over dry ingredients. Using a rubber spatula, stir until flour disappears. Scrape batter into prepared pan. Scatter the chopped pecans over the top, if using. Bake 22 minutes or until a pick inserted in center comes out clean. Cool 10 minutes before cutting.
Surprisingly good! Serve plain as you would a coffee cake, with a cup of tea, or use as dessert. Use leftovers the next morning for breakfast: Split each wedge horizontally and top it with a fresh or cooked fruit sauce, shortcake-style. (Example: Cook 1 bag of frozen unsweetened peaches + 3/4 cup water + 1/4 cup honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 tablespoon + 1 teaspoon tapioca starch dissolved in 1/4 cup cool water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. [May cut peach slices into bite-size pieces while fruit is cooking, if you wish.] Spoon warm peach sauce over the warm Maple Cake or Sweet A-B-Q "Corn Bread" for a delicious - and memorable - breakfast.)
VARIATION: GINGERBREAD Whisk 1 to 1 1/2 teaspoons powdered ginger into the dry ingredients of either the bread or cake above, and mix well. Top with the peach sauce, above. Oh, Yum! (Author's personal favorite)