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Does anyone have any suggestions for alternatives to wheat flour in muffin and cake recipes? I'd like to use rice bran and oat bran and perhaps soy flour, but I'm not sure of the quantities to use. Is there a tried and true recipe I could follow? Thank you very much in advance.
Virginia from Canberra, Australia
If you are looking for a gluten-free diet, avoiding wheat of any kind would be best. Spelt also is not considered wheat free, but some people can tolerate it better than wheat. It makes a nice bread as works well for pizza crust.
There are lots of resources on the Web for baking and cooking with alternative grains (garbanzo, quinoa). Different grains are more suitable to different recipes and you might find you prefer one over another.
For an all-purpose baking flour, The Gluten-Free Gourmet and author, Bette Hagman, suggests
2 parts white rice flour
2/3 part potato starch flour
Mix together and store in a cool, dry place.
I use quinoa flour on its own for muffins and pizza crust.
Another pizza crust that's wheat-free, quick, easy and cheap are brown rice tortillas. They freeze well and are readily available in the States. After placing sauce and toppings, heat in a toaster over vs. a conventional oven. Don't overcook.
This is also from "The Gluten-Free Gourmet" by Bette Hagman. As a general rule you can use the following substitutes. For each cup of wheat flour called for in a recipe substitute one of the following:
7/8 cup rice flour
5/8 cup potato starch flour
1 cup soy flour plus 1/4 cup potato starch flour
1/2 cup soy flour plus 1/2 cup potato starch flour
I bought brownies made with rice flour at Chamberlains Natural Foods and they were among the best I've had. You might try rice flour.
Is it a low carb alternative you're looking for? Flax meal and almond meal are good. Careful w/the flaxseed, it has a laxative affect.