Many people today are coming to terms with the evolutionary relationship between high yield grains and human digestive problems. At the same time, we’ve had to learn to readjust our meal plans and modes of cooking – seeking primarily wheat free cake and flour alternatives.
The good news is: a wheat free cake is not a dream, or figment of an overactive imagination. There really are viable options for those of us who find it necessary to eliminate wheat flour from our diet.
The bad news is: it won’t be an easy task. Even though there are some convenient “ready to pour” flour alternatives, you will still have to do a fair amount of experimentation and sampling in order to obtain the desired result.
Ultimately you may have to work a bit harder to get to the type of baked good you want in the end: a wheat free cake, bread, or pastry that tastes especially good.
The Wheat-Free Flour Alternatives
Millet is surely one of the oldest cultivated grains known to man, dating back to about 1000 BC. And while it is primarily known for being the main ingredient of birdseed, it is also a source of some very key nutrients for humans – including magnesium and phosphorous.
Millet is gluten-free, and sweet-tasting – and though you can use it alone for cooking, you will probably want to blend it with other wheat-free flours (such as sorghum), and use some sort of a binding agent.
For baking or cooking wheat-free, millet is an excellent choice.
Sorghum is another excellent wheat and gluten free whole grain which can be ground into flour. This is a millet-like grain which originates from Africa, and has a slightly sweet taste. Sorghum is rich in iron and fiber, and can be used in all sorts of recipes in baking and general cooking.
Amaranth is another gluten-free grain which is high in fiber, and vitamin rich.
This grain has high levels of vitamins, A, B6, and C – and also boasts high concentrations of calcium, iron, phosphorous and magnesium.
For making food items such as pasta and bread, Amaranth is an excellent wheat-free alternative.
Wheat-Free Flour Binding Agents
One last thing to discuss is that wheat-free flour substitutes will produce products that are much different in taste and texture than those prepared with wheat flour. This is because when you don’t use wheat, you don’t get the gluten – and gluten in wheat makes breads and cakes rise.