The New Bakers Dozen
Non-Wheat flour desserts and breads

The The Bakers Dozen: Non-Wheat flour desserts and breads
By lois carvelli on Monday, November 27, 2000 - 11:25 pm: Edit

My two sons are very sensitive to any products containing wheat flour. I have had some success substituting spelt wheat flour in many of my recipies for cookies and bread. Does anyone know of any other grain/flour combinations I could use instead of spelt.
Also, do you know of any websites pertaining to this topic.
Thanks so very much

By healthforyou on Wednesday, December 06, 2000 - 09:18 am: Edit


You might want to check into baking with rice flours and potato starch or amaranth.

Many who need to bake with rice flour prefer to mill their own flour, as fresh is best when dealing with alternative grains.

I hope this helps!
Sandi K.

By Seawitch (Seawitch) on Tuesday, January 09, 2001 - 01:01 pm: Edit

A great website is I just
found a health food store in my neighborhood
that carries the spelt, rice and potato flours
and xanthan gum that most of these recipes call
for. As in regular baking, you may have to play
around with these recipes a bit to find the right
blends to your taste. I just tried a carrot cake
recipe with rice and potato flours, but had too much oil and too many apples - came out very wet.
Going to try a couple of the breads this weekend.
If I find anything that works really well, I'll
let you know.

By Aiwon Ong Bennett on Saturday, January 20, 2001 - 08:36 pm: Edit

Hello, this is the 1st time that I've posted anything. Try ground almonds [I live in the UK] or ground rice - they may come out grainy & crumbly but our coeliac [& non-coeliac!]punters love them. Hope that's Helpful. In fact, if your sons aren't allergic to nuts, try grinding nuts -cakes are moister & keeps wonderfully.

By lois carvelli on Friday, February 02, 2001 - 08:50 pm: Edit

Thank you so much. I have recently investigated a local co-op and they have been very helpful. I will try your ideas too!

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