With having an allergy to wheat, flours become a huge challenge.  I had this huge dream of doing all sorts of things pastry wise since I could no longer have the usual over the counter wheat.  But I let counter space deter me as well as the cost.  It isn’t easy going this route but it is well worth for not feeling terrible all the time.  So here are the starts of the tidbits into flours… cause I want to start baking .. I have more counter space now.. YIPPIE!  (Note: the following will keep changing as the information becomes available)

If you can not use either xanthan gum or guar gum try substituting powdered gelatin add 1 to 2 teaspoons per cup of gluten-free flour blend.

“Arrowroot powder, potato starch, tapioca flour, they lighten the heaviness and distinct flavors of GF flours. In recipes arrowroot = cornstarch one for one replacement (in addition you can try tapioca, or potato starch.)

Making your own baking powder, sift together three times, 1/4 cup cream of tartar and 2 tablespoons baking soda.  Store in a clean, dry, tight sealing jar.  Keeps up to 4 weeks.  Use in any recipe calling for  purchased baking powder.”

If a recipe calls for both egg replacer and eggs, the egg replacer is being used as a leavening agent.  Just replace it with 1 teaspoon of baking powder.

Egg replacers– 3 tablespoons unsweetened applesauce, or other fruit purée +1 teaspoon baking powder. OR 1 tablespoon flax meal or salba seed + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 mins or until thick.  Use without straining..

Note to replace one egg white, dissolve 1 tablespoon plain agave powder into 1 tablespoon water.  Beat, chill for 15 mins and beat again.

Flax seed; for every egg white, use 1 tbsp of flax-seed and 3 tbsp water.

1 Banana = 1 egg in cakes or 2 tbsp potato starch = 1 egg or 2 tbsp arrowroot powder = 1 egg or 2 tbsp water + 1 tbsp oil + 2 tsp baking powder or For substituting up to 3 eggs: for each egg, use 1 tsp baking powder, 1 tbsp liquid, and 1 tbsp vinegar.

Amaranthis an ancient food used by the Aztecs.  Amaranth  flour may have a bitter aftertaste so it should be used sparingly, 10 to 20 percent of a flour blend, no more than 1/2 cup per recipe.

Banana – tbc

Buckwheat – Related to rhubarb, not wheat, this flour gleaned from buckwheat groats has a robust, earthy flavor and is full of B vitamins, fiber and rutinn a powerful antioxidant.  Good for pancakes, crepes, bars, scones, quick breads and maple cookies.  For breads and rolls, use up to 1 cup per recipe to impart a taste and texture that comes close to wheat.  Use less when making delicate cookies or pies.

It’s available in light, dark and medium; light is usually preferred for baking.

Cabernet flour – add a distinct, pleasant flavor to breads, pastries and rubs and gives a firmer texture to pasta.  Cabernet flour lends it beautiful purple color to your favorite recipes.  Add 1 teaspoon to 1 1/2 tablespoons per cup of flour (no more than 25 percent of the total flour used in your blend).  Experience the nutritional benefits of red wine without the alcohol.

Chestnut flour – imparts a nutty, earthy flavor to baked goods.  It is used widely in cakes, pancakes, bread and muffins.  Low in fiber and protein.  This flour can be as much as 25 percent of the total flour blend.  Chestnut flour should not be confused with water chestnut flour.

Coconut flour – has a subtle, sweet fragrance of coconut, is an ideal flour for people with food sensitivities and is usually well tolerated even by those with multiple allergies.   People on low-diets usually bake with 100 percent coconut flour.

Garbanzo – Commonly used in Indian and Middle Eastern cooking is sky-high in protein and fiber.  It has a slightly “beany” flavor: work it into bread dough, ri, falafel mix, burger and meatloaf recipes.  Also try as a thickener for soups, stews, gravies and sauces.

Millet – nutrient rich millet has a mildly sweet, nut like flavor. A high-protien, high-fiber flour which creates light baked foods with a distinctive flavor.   For best results use no more than 25 percent in your flour blends.

Quinoa – a flour that it is to digest and has a delicate, nutty flavor similar to wild rice.  No more than 25-30 percent of your flour blend.

Semolina – is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn. (From Wikipedia)  So if you are allergic to wheat, talk with your doctor or other professional before using this product.

Sweet Potato – tbc

Tapioca Flour – is produced from the starch fo the cassava plant.  Cassava flour differs because it is ground from the root.  Can be used in puddings, and gravies.  It plays a subtle role in baked goods such as muffins and biscuits and other baked goods.   Tapioca flour is very bland and has a clean flavor and does not mask other flavors that are being used.  It is a preferred thickned for delicate foods and desserts.  It produces a high gloss.

Teff – Yields a sweet, malty flavor when milled.  Flatbreads, waffles, and anything with chocolate.

Montina – tbc