Wheat free recipes and ideas

halloweenqueen_2 · 19 March 2006 at 2:34PM

I'll give the spelt a go! Thanks for all your help!

torridon_2 · 19 March 2006 at 7:53PM

I've made loaves with it in my breadmaker using a short program. It comes out with slightly dense, crumb like texture (a bit like soda bread) but is very edible.

I think it would be lighter if you made it by hand and could control the "rise".

It's certainly a lot better and cheaper than the wheat-free breads I've tried from the supermarket.

I have a friend with a wheat allergy and she used to be able to buy spelt bread from a local deli but that was probably made by a local baker.

angelatgraceland · 19 March 2006 at 11:13PM

You could take a look http://www.atkins.com/recipes on the Atkins site-there are a lot of recipes which may be suitable. Dont be put off by the fact that its Atkins!

soolin · 20 March 2006 at 9:02AM

torridon wrote:

Have you tried spelt flour? It is an ancient variety of wheat which a lot of people with wheat allergies can tolerate. Doves Farm make it and you can buy it in larger supermarkets.

Lots of info here:
Doves farm

It is more expensive than normal bread flour, about £1.20 per kilo, but has a really lovely taste.

Spelt is a high gluten flour so may set off other allergies.

Soo (gluten free as I have coeliac disease)

tooting_jane · 20 March 2006 at 11:59AM

I like the Village Bakery's Sourdough Rye bread. It's also yeast-free. They also sell a gluten-free bread but I've never tried it. They rye bread is not like the German sliced stuff. It's heavier than wholemeal but looks like a proper loaf and does not have all the grains like the German stuff.

https://www.village-bakery.com

There is a stockist search and you can buy online.

savvy · 27 March 2006 at 8:43PM

I've just made a wheat/gluten/egg/milk free victoria sandwich with the Trufree cake mix (there's enough to make 2 whole cakes/12 fairy cakes or a date & banana loaf).

I must admit I did put an egg in as it says it rises better with that in. It came out lovely :j

Downside I guess is that sugar is at the top of the ingredients list!

Other ingredients;
maize/potato starch
rice flour
sodium bicarb/potassium bitartrate
stabiliser
niacin
iron powder
thiamin/riboflavin/vit B6

Oh and made in factory using nuts.

halloweenqueen_2 · 28 March 2006 at 9:36AM

thanks! I've found tesco as much as I don't like them are doing a wide range of stuff and found they do a small jar of xanthum gum much cheaper than i've seen it before, it also has a little bread recipe on the side so may give that a go as well!

savvy · 28 March 2006 at 7:12PM

Yeah it seems to be in fits and starts with them...........found wheat free pizza bases the other day in there, yet they have definately reduced the organic/wheat free section

juniper1 · 28 March 2006 at 7:48PM

Hi, I've been wheat free & grain free for 20 years now. I could write a book on it. I'm afraid though that you will never be able to make bread which is like normal bread. Some of the gluten free mixes work well in the bread maker. They've been tried & tested by the experts. I buy the rice bread which sainsbury's now sell and yes it is expensive at around £3 but I only have it for a treat and a whole loaf lasts me a week. Its best toasted. In fact its inedible unless toasted. I haven't had any for quite a few weeks. Rice cakes are good with a soft cheese or pate but watch the latter as it may contain wheat. One of the best investments I made was a book called The Everyday Wheat-Free & Gluten Free cookbook by Michelle Berriedale-Johnson. You may be able to pick one up on Ebay or Amazon.
Its got alot of good cake recipes and the pasta recipe is excellent.
Other than that I experiment. I mix flours. I use potato, rice & gram. I buy them from a corner shop that has everything in bins and you pay per kilo. I make my own pizza bases which are thin & crispy from a mixture of the 3 flours. Pastry is good with rice & gram flour. In fact gram flour is excellent for alot of wheat free cooking.
I collect recipes whenever I see them. I have a huge basket with all my recipes sorted into type, ie chicken recipes/beef recipes, etc,. This way I always have a choice.
As you will know bought sauces & packet mixes are out of the question but most are very easy to copy. Use potato flour for thickening sauces but treat it like you would cornflour by mixing it with a little water before adding it to the sauce and liquid.
The only foods that I really miss are chinese. Homemade chinese is not the same as a takeaway. Indian food is usually fine as they use ingredients like tomato or almonds or cream to thicken. Always ask or find out how things are made. Above all enjoy cooking & experimenting.

savvy · 28 March 2006 at 9:25PM

Just found The Everyday Wheat-Free & Gluten Free cookbook by Michelle Berriedale-Johnson on Amazon £7.25

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Wheat free recipes and ideas

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