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

Hey there,

I've done some major experiments with alternative flours for a while now (it's me, the wheat free obsessive) and had some successes and some major disasters....

I've found if it's just wheat flour thats the problem then SPELT FLOUR (can get at health food stores, or mail order over the web...heaps of sites for the US)is an absolute godsend....bakes almost exactly like wheat and you don't have to add anything (truly you can't tell the difference)...had great success with heather's banana bread and a modifyed ginger and date slice (I have to try heather's peppermint fudge cake with it....not nice with Gluten free flour)

As for total gluten intolerance it's harder (more disasters than successes, although there is loads on the web about which different flours to mix for certain baking effects....then you end up like me with a cupboard with 6 different types of strange flour. Guar gum and xantham gum help loads to hold the bread and cakes together...though too much can make it unbelievable chewy (another mishap).

One word or warning, I have found that many of the prepackaged baking flours and gluten free breads tend to have skim milk powder as the second ingredient...go figure.

Happy baking.

Emma

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