| An increasing number of people are having | | | | - rice |
| problems digesting wheat. Whether you have | | | | - sorghum |
| celiac disease or a wheat intolerance cutting | | | | - buckwheat |
| wheat out of your diet can be challenging at | | | | - chickpea |
| times. You may miss cookies and cakes, but just | | | | - coconut |
| because you're eating wheat free doesn't mean | | | | - millet |
| you can't have them. | | | | - quinoa |
| There are more wheat free alternative snack | | | | When using these flours it's best to mix them to |
| products available then ever before. You can | | | | get good baking results. For example, you can |
| even find some wheat free snack items in your | | | | blend equal parts potato, rice, coconut, and |
| local grocery store. Many health food stores carry | | | | tapioca flour with a couple of teaspoons of |
| wheat free snack cakes and cookies too. If you | | | | xanthan gum to make a cake flour. When you |
| can't find wheat free alternatives at your local | | | | make desserts you should stay away from flours |
| grocery store or health food store you can | | | | with a stronger tastes like quinoa, sorghum, and |
| always buy them online. | | | | chickpea flour. |
| Prepackaged cakes and cookies taste great but | | | | You can substitute these flours in your favorite |
| still nothing beats making these items at home. | | | | cake recipe. Normally, the gluten in wheat acts as |
| When you're eating wheat free you can't use | | | | a binding agent. That's what makes bread and |
| wheat flour. White, unbleached, whole wheat and | | | | pizza dough so stretchy. When you use flour |
| multigrain flours are all off limits for you. If you | | | | substitutes they won't have that same stretchy |
| have a gluten intolerance as well as a wheat | | | | quality because they contain no gluten. While this |
| intolerance you can't eat any grains containing | | | | isn't very important for cakes, you should still |
| gluten. This includes kamut, bulgar, spelt, and | | | | make some adjustments to your recipes to |
| barley. There are alternative flours on the market | | | | make up for this. |
| that you can use to make cakes at home. | | | | Many people use xanthan gum or guar gum to |
| The simplest solution is to use a gluten free flour | | | | help bind the flour when cooking with non-wheat |
| mix. There are a few companies that make these | | | | flours. Just a few teaspoons will help your dough |
| mixes. The mixes contain a lot of different gluten | | | | hold together more easily. Replacing half a cup of |
| free flours combined to make a cake flour of the | | | | water in a recipe with egg whites will also help |
| right consistency. If you don't want to buy a mix | | | | your dough bind together. Sometimes I mix a |
| you can buy the plain gluten free flours and mix | | | | package of plain gelatin in with my gluten free |
| them yourself. | | | | flour for the same affect. |
| Here are some of the most commonly used flour | | | | You can expect your wheat free cake to turn |
| alternatives: | | | | out just a bit heavier than it would've if you'd |
| - potato | | | | used wheat flour. Gluten free flours rise less then |
| - tapioca | | | | wheat flour, but the end result will still be delicious. |