Wheat flour substitutes
Baking without wheat and gluten poses some challenges, but fortunately there are a number of gluten-free flours and other substitutes that can be used instead of wheat flour. I regularly use these:
Gluten-free flour blends
Gluten-free flour blends are easy to use as they take away the hassle of having to buy lots of different kinds of flours and starches, and then doing the mixing yourself.
There are several brands of gluten-free flour blends in the market. The most suitable ones for the No Naughties recipes are the Doves Farm gluten-free flour blends in the UK and King Arthur gluten-free multi-purpose flour in the US. Both are widely available in their respective countries.
Doves Farm plain white flour blend is made from rice, potato, tapioca, maize and buckwheat flours, so it’s not suitable for people who can’t eat corn. However, their white bread flour variety does not contain any corn, but is a blend of rice, potato and tapioca flours with some added xantham gum.
King Arthur gluten-free multi-purpose flour is made from rice flour, tapioca starch, potato starch and whole grain brown rice flour.
If you can’t find either of these flour blends or if you prefer to make your own blend, have a look at Making your own gluten-free flour blend.
Polenta
Polenta, also known as cornmeal or maize meal, is a yellow flour ground from corn. It has three consistencies depending on how it has been ground: coarse, medium and fine. I tend to use the fine polenta as it’s more flour-like.
Large supermarkets tend to stock it either in their Italian grocery section or in the ‘whole foods’ or ‘free-from’ aisles. You may also find it in some ethnic shops, such as those specialising in Indian or Italian food.
Corn flour (starch)
Corn flour is the white and fine starch of corn. I often use it to thicken liquids. You can find it on the baking aisle in most supermarkets.
Ground almonds (almond meal)
Ground almonds are a very good wheat flour substitute as they taste much nicer than many gluten-free flours. They also make cakes deliciously succulent and soft. Supermarkets sell ground almonds on the baking aisle. If you prefer, you can also buy whole almonds, remove their skins and grind them yourself.
Copyright © Tarja Moles 2012. Photograph © Ann Schorr | Dreamstime.com. All rights reserved.
If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
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Gluten-free flour blends
Gluten-free flour blends are easy to use as they take away the hassle of having to buy lots of different kinds of flours and starches, and then doing the mixing yourself.
There are several brands of gluten-free flour blends in the market. The most suitable ones for the No Naughties recipes are the Doves Farm gluten-free flour blends in the UK and King Arthur gluten-free multi-purpose flour in the US. Both are widely available in their respective countries.
Doves Farm plain white flour blend is made from rice, potato, tapioca, maize and buckwheat flours, so it’s not suitable for people who can’t eat corn. However, their white bread flour variety does not contain any corn, but is a blend of rice, potato and tapioca flours with some added xantham gum.
King Arthur gluten-free multi-purpose flour is made from rice flour, tapioca starch, potato starch and whole grain brown rice flour.
If you can’t find either of these flour blends or if you prefer to make your own blend, have a look at Making your own gluten-free flour blend.
Polenta
Polenta, also known as cornmeal or maize meal, is a yellow flour ground from corn. It has three consistencies depending on how it has been ground: coarse, medium and fine. I tend to use the fine polenta as it’s more flour-like.
Large supermarkets tend to stock it either in their Italian grocery section or in the ‘whole foods’ or ‘free-from’ aisles. You may also find it in some ethnic shops, such as those specialising in Indian or Italian food.
Corn flour (starch)
Corn flour is the white and fine starch of corn. I often use it to thicken liquids. You can find it on the baking aisle in most supermarkets.
Ground almonds (almond meal)
Ground almonds are a very good wheat flour substitute as they taste much nicer than many gluten-free flours. They also make cakes deliciously succulent and soft. Supermarkets sell ground almonds on the baking aisle. If you prefer, you can also buy whole almonds, remove their skins and grind them yourself.
Copyright © Tarja Moles 2012. Photograph © Ann Schorr | Dreamstime.com. All rights reserved.
If you’d like to use this article in your ezine or on your website, you’re welcome to do so as long as you use the complete article, including the copyright line, and include the following paragraph in its entirety:
Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit www.nonaughties.com for free recipes and information on special diets and living with multiple dietary restrictions.
Back to Articles