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Does anyone avoid wheat?

post #1 of 5
Thread Starter 
If so, do you have any good recipes for bread, biscuits, crackers...anything.
I bought some buckwheat and oat flour the other day. I also noticed that there is brown rice flour. I am very interested in trying this out!
(not completely going wheat-free just trying to eat less of it and replace with other whole grains)
post #2 of 5
Hi, I don't avoid it enough....ha ha But dd is allergic to all grains.

So I use "Bob's Red Mill" gluten free all purpose flour. They also make a gluten free biscut mix. Use that for pancakes. The gluten free flour I just replace equal for regular flour. The main ingredients are: garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour.

I also use egg replacers.....works pretty good. (by Energy)

Hope this helps.
post #3 of 5
Don't forget, if you use all-purpose GF flour, you need to also add xanthan gum or your breads/muffins will fall apart. The Gluten-Free Gourmet Bakes Bread is a good cookbook to start with. Your recipes will not look or taste just the same, you will have to experiment.
post #4 of 5
I'm not entirely wheat free, but my 8 yo son is, so we mostly eat wheat free by default in our house (although I have yet to give up the seitan!! ).

I second the Bob's Red Mill suggestion. Their brownie mix is good. I hate their sandwich bread mix. I have had much better luck with the sandwich bread mix from the Gluten Free Pantry. Also, I tend not to buy the Bob's Red Mill baking flour, as it's so expensive. I usually buy bulk rice flour, potato starch, sorghum flour, etc. and mix my own. Saves $$$ - especially with the amount of baking we do at our house (we buy no prebaked goods such as bread, etc.).

I have found that rice flour works very well for most things, but there are instances where a GF baking mix is necessary.

Good luck!
post #5 of 5

This book is great!

We use this book all the time. It's pretty good.

And I had to say, I noticed you're in VT - I'm about 45 minutes from you!
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