You, or someone in your family has developed an intolerance to wheat. Now it’s your job to figure out how to make all the goodies your family loves without using your good, old stand-by – wheat flour.
It could be worse. If the intolerance you are dealing with was a gluten intolerance, that would mean that you would have to exclude everything that has gluten in it, which includes not only wheat, but rye, barley and oats as well.
A yeast intolerance is even worse because, besides eliminating yeast from your baking, you would have to eliminate a lot of other foods that contain yeast, such as alcohol, and all the foods that contain the things that feed yeast feed on, such as sugar and refined white flour – all those carbohydrates that instantly turn into sugar in your system and feed the “yeastie beasties.”
So, back to wheat. The secret to wheat free baking is to find a good blend of flours that give you the results you want. There are many combinations you can try until you find the ones that please you and your family the most.
You can also buy pre-packaged wheat and gluten free flour mixes and see how you like them. But it’s just as easy to combine different wheat-free flours in various combinations depending on the recipe you are making.
Here are three great recipes that are wheat free. One is a excellent recipe for cookies, one is for a wheat free bread recipe, and the last one is for a delicious German Chocolate wheat free cake.
Wheat Free Chocolate Chip Cookies
1 3/4 cups oat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon flax meal
1/4 cup soy milk
1/4 cup sugar brown sugar
1/2 cup sugar
1/3 cup canola oil or coconut oil
1 teaspoon vanilla
3/4 cup chocolate chips
1. Preheat oven to 375 degrees F.
2. Sift together the oat flour, baking soda and salt.
3. In a small mixing bowl, whisk together flax meal and soymilk.
4. Add sugars and stir.
5. Add oil and vanilla and whisk vigorously until all ingredients are emulsified (about a minute).
6. Mix the flax seed mixture with the flour mixture and fold in the chocolate chips.
7. Drop the batter by the tablespoon onto an ungreased baking sheet, leaving 1 1/2 inches of space between each cookie.
8. Bake for 10 -12 minutes.
9. Remove from oven and let cool for 5 minutes.
10. Using a spatula, place the cookies on a cooling rack to finish cooling.
This recipe is also a vegan gluten free cookies recipe
Wheat Free Zucchini Bread
1 rounded cup of fresh, grated zucchini
1 cup sorghum flour
1/2 cup tapioca starch (sometimes called tapioca flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon Celtic sea salt
1 teaspoon ground cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
1 teaspoon fresh lemon or lime juice
2 free-range organic egg whites, beaten
1/4 cup coconut milk
1/3 cup chopped walnuts or pecans
1. Preheat your oven to 350 degrees F.
2. Put the grated zucchini in a strainer or colander, sprinkle with a LITTLE salt, and allow to drain. You want to get rid of as much excess moisture as possible. Rinse WELL to get rid of the salt, and dry with some paper towels, squeezing out any moisture that you can.
3. In a large mixing bowl, whisk together the sorghum flour, tapioca starch, baking powder, baking soda, xanthan gum, Celtic sea salt, and cinnamon. Add in the brown sugar.
4. Add the oil, lemon juice, egg whites or egg replacer, and the coconut milk. Beat to combine and continue to beat on medium high until the batter is smooth – about two minutes.
5. Add in almost all of the shredded zucchini (save out a few shreds to decorate the top of the loaf) and stir by hand to combine. If you are adding nuts, stir them in to distribute evenly.
6. Pour the batter into a 9-inch loaf pan that has been lined on the bottom with oiled parchment paper.
7. Smooth out the top and sprinkle a few strands of shredded zucchini on top for decoration.
8. Bake in the center of a preheated oven until the top is golden and firm, yet gives a bit when lightly touched. It should feel slightly springy. This may take anywhere from 50 to 60 minutes. Test with a thin sharp knife or a wooden pick – either should emerge with no crumbs or batter.
German Chocolate Wheat Free Cake
Three 8-inch or 9-inch cake pans lined on the bottom with lightly oiled parchment paper
4 ounces sweet German chocolate
1/2 cup boiling water
6 eggs, separated
2 cups sugar, divided
1 cup butter or margarine
1 tsp vanilla
2 cups rice flour
2 tbsp corn starch
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1. Preheat over to 350 degrees F
2. Melt chocolate in boiling water. Cool.
3. In small mixing bowl beat egg whites until frothy. Add 1/2 cup sugar and heat until stiff but not dry. Set aside.
4. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy.
5. Add egg yolks and beat well. Blend in chocolate.
6. Sift flour with cornstarch, baking powder, soda and salt.
7. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
8. Fold in beaten whites.
9. Pour into three 8-inch or 9-inch cake pans lined on the bottom with lightly oiled parchment paper.
10. Bake at 350 degrees F., about 30 minutes or until done. Cool.
11. Frost just the tops.
There you have it! Three delicious recipes that will make eating “wheat free” a pleasure.