• Reply by BakerIrene on October 15, 2011 at 11:22 pm
• 

There are many good recipes online that avoid the items on your list. You can use additives such as xanthan gum and guar gum to make dough that works very much like what you could make with a general all-purpose wheat flour. Also check out your public library for cookbooks with gluten-free recipes.

Other grains to check out:

Millet

Buckwheat (botanically NOT related to wheat)

Tapioca--take a look at this recipe: www.kingarthurflour.com/recipes/gluten-free-brazilian-cheese-buns-recipe

Wild rice

Oats--to make flour, run oatmeal through the food processor

Various cultivars of rice flour are used in Japanese cooking and are available in North America. In English, called sticky rice flour and rice flour. They make noodles, wrappers for dumplings, sweet cakes, puddings.

Indian cooking uses various flours including chickpea, lentil, amaranth, in combination with rice for purely vegan dishes. These are available in Indian or Sri Lankan shops in North America. Poppadums are one example of bread made with these flours.

Remember to buy these in sealed packages, rather than in bulk, to avoid cross contamination with the proteins that cause you problems.

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• Reply by jillcauthen on October 18, 2011 at 12:09 am
• 

this recipe is really yummy for breakfast bars or cookies~Bob's Redmill has GF oats & oat flour. You can use any kind of jam & just leave out the lemon zest. good luck!

RASPBERRY OATMEAL BARS

½ C unsalted butter, melted
2 t vanilla, divided
1 C Oat Flour
1 C Rolled Oats
½ C sugar
1 ½ t Xanthan Gum
1 t Baking Powder
1 t grated lemon zest (fresh or dried)
½ t sea salt
2/3 C Raspberry Jam or preserves

Preheat oven to 375. Generously grease 8 X 8 pan (I used Pam spray). In a med bowl combine melted butter & 1 t of vanilla. Mix together flour, oats, sugar, xanthan gum, baking powder, lemon zest, and salt. Pour into melted butter and stir still thoroughly blended. Press 1 C of oat mixture firmly on bottom of pan. Stir remaining t of vanilla into jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture over jam, then pat firmly to make top layer smooth and even. Bake 20-25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on wire rack then cut into squares.

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• Reply by auzzi on October 22, 2011 at 3:32 am
• 

In a recipe, work out the total of GF flours listed, and substitute one of the blends listed below.

Five examples of GF flour blends to bake with .. add 1/2-3/4 ts xanthan gum per cup or as needed:

1 c brown rice flour
½ c arrowroot
½ c sweet rice flour [glutinous rice flour]

Equal parts of each:
arrowroot
white or brown rice flour
buckwheat flour
sorghum flour

2 cups sorghum flour
2/3 cup arrowroot
2/3 cup tapioca starch

Carol Fenster’s New Flour Mix [excellent]
1 ½ c sorghum flour
1 ½ c arrowroot
1 c tapioca flour
½ c almond flour or bean flour or chestnut flour

Celiac Maniac's Baked Goods Blend
5 parts garbanzo bean flour or besan flour
1 part rice flour
1 part sorghum flour
1 part tapioca starch

Check with you doctors as to whether you can have bean flours [garbanzo, besan, Indian dhall flours, moong bean etc].

.

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• Reply by catieartist on December 14, 2011 at 2:53 am
• 

If I am reading this correctly, you can have gluten, but not wheat, etc.

Have you tried Barley? I have several recipes for using barley flour as I cam not gluten intolerant, but allergic to wheat, and intolerant of that, plus corn. Most recipes are GF, which limits our choices and uses more high carb ingredients. I hear you on the starches, I have a particular problem with potato starch for reasons unknown to me.

Have you found some recipes you needed?
Catie

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• Reply by hickeyja on December 31, 2011 at 2:10 am
• 

Just cane across this muffin recipe that uses rice flour. http://half-bakedbaker.blogspot.com/2010/03/whatever-muffin.html Jan

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