Irritable Bowel Syndrome Message Boards | Re: What about rice, barley, oat, rye, buckwheat flours as sub

None of these alternative flours can be substituted equally for wheat flour. You'd get wildly unpredictable (and not good) results, because it is the gluten in wheat flour that makes it work so well for baking breads.

There are actually whole cookbooks on gluten free baking. There's a series by Betty Hagman - amazon book link

I haven't used the books at all myself.

Rice does not have gluten, so rice flour would be safe. Oatmeal does have gluten, but what's interesting is that very recent research has shown that it's a type of gluten different from that in wheat in that it does not provoke a negative reaction in people who are gluten-intolerant. Barley, rye, and buckwheat all have gluten.

Found a great web page with info about this - gluten free info

Best,
Heather

--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

Print Remind Me Notify Moderator