Looking for help baking with different types of flour.?

Question

I am trying to cut wheat and gluten out of our diets as we are pretty sure two of us have an allergy.  Can anyone tell me for making homemade breads and baked goods what flours might be best to try?  I am looking to find out if you can use rice flour or almond flour in a 1-1 ratio replacing white flour.  I would like if possible to not have to use exotic ingredients.  Most of what I am finding calls for something like 1/2 rice flour  1/2 wheat flour which isnt going to work.  What has worked for you?  Or do you know a great site that can guide me through measurement replacements.  Thanks

yankeegirl · Accepted Answer

Barley, oat and rye flours are good replacement for wheat flour. However, all flours, no matter what the type, if they are grain, have gluten...its just the amount of gluten's that differ.
Buckwheat, however, is the single grain flour that has no gluten.....its what many health food, whole food stores used in their gluten free baking. Despite the name, it is NOT wheat....
Chickpea flour and millet are also viable substitutes.

Here's and article that deals with gluten free foods...
http://www.livestrong.com/article/29690-list-glutenfreecaisenfree-foods/

Another article for gluten free flours...
http://www.epicurious.com/articlesguides/howtocook/primers/glutenfreeingredients

As for the conversion, well, you have to look up specific recipes, because there isn't one do it all type chart. It depends on what you're making. Sorry, I tried, but even in my own cookbooks, it varies from recipe to recipe.

❤ ❤bidadari-AlHurun&#39;in❤ ^-^ ❤ ❤ · Answer

Hai,
the wheatflour type to making bread is type 550.(with high protein).if you mix other flour, the comparation must be 1:1/2. And its the fermentation must start after all ingredients kalis well. Good luck!

Anonymous · Answer

I say baking flour, is and may just be the best.

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Looking for help baking with different types of flour.?

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