Prepping With Wheat Allergies
Anyone with allergies know how degraded they feel after they have a flare up.¬† Wheat allergies are among the top 8¬†food allergens¬†that people suffer from in the United States and in most cases, the culprit is gluten.¬† Preppers with this allergy are looking at different sources to grains to get around this problem.
Most wheat alternatives are gluten free with the exception of barley and rye.¬† The list below are both wheat and gluten free.¬† Note: flours that do not have gluten will cause breads not to rise.¬† Unleavened breads can still be made.
- Arrowroot Flour-¬†This type of flour¬†is ground from the root of the Arrowroot plant.¬† It is tasteless and ideal to use as a thickener.
- Brown Rice Flour – Brown rice flour has a higher nutritional base compared to white rice flour.¬† It is much heavier in comparison to white rice flour.¬† And is suggested not to buy this in bulk as it is better used when it is fresh.
- Buckwheat¬†Flour – According to¬†Dr. Weil, “Buckwheat (Fagopyrum esculentum) looks like a grain and tastes like a grain but isn’t one. Instead, it is a relative of rhubarb, and because it is gluten free, it is an ideal food for those allergic to the gluten in wheat and other true grains.”
- Corn Flour – Corn is ground into a very fine powder. It has a bland taste and is therefore good to use for multiple recipes.
- Corn¬†Meal – Cornmeal is much heavier and courser than corn flour.
- Nut Meals – Such as almonds, hazelnuts or walnuts can provide rich flavor as well as a good flour substitute for cookies and cakes.¬† Their shelf life is brief and should be stored correctly.¬† Most nut meals require a bonding agent such as eggs.¬† Note: chestnut flour has a longer shelf life.
- Potato Flour – potato flour is not potato starch flour.¬† It does have a stronger flavor compared to other wheat alternatives.¬† Due to the heaviness, a little can go a long way.¬† The shelf life for this type of flour is not very long, so long term storage could be a problem.
- Potato Starch Powder – This has a lighter potato flavor which is hardly detectable in recipes.¬† This type of flour keeps very well.
- Quinoa Flour – “The Mother Seed” as the Incas call this has a large variety of vitamins and is high in protein.¬† Quinoa flour is not readily available in many stores, so locating this could pose a problem.
- Soy Flour – This flour is a fine powder ground from soy beans.¬† It adds a pleasant texture to different recipes and is also high in protein and a good vitamin source.
- Tampioca Flour¬†- Tapioca flour adds chewiness to baking and is a good thickening agency.¬† It also stores well.
- White Rice Flour -¬† this type flour does not have a high nutritional value.¬† The taste is bland and ideal for recipes that require light texture.¬† The shelf life is adequate as long as it is stored properly.
Source – http://www.wheat-free.org/wheat-free-flour.html
When¬†Using Alternatives to¬†Wheat Keep¬†this In Mind
In the blog ¬†Preparedenss Brings Peace, there were pre-measurements of these¬†substitutes listed.
Try substituting 1 cup wheat flour with one of the following:
Barley 1-1/4 cups
Oat 1-1/3 cups
Rice 3/4 cup
Soy 1-1/3 cups
Corn 1 cup
Potato 3/4 cup
Rye 1-1/3 cups
Tapioca 1 cup
Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. Barley, oat, and rye flours all contain slight amounts of gluten. Other grains are available that do not. Here are some suggestions:
Gluten-Free Flour Mix: 1 part white rice flour, 1 part corn starch, 1 part tapioca flour, 1/2 part white bean flour.
Rice Flour Mix: 3 cups brown rice flour, 1-1/4 cups potato starch or cornstarch, 3/4 cup tapioca flour.
Bean Flour Mix: 1-2/3 cups garbanzo/fava bean flour, 2 cups potato starch or cornstarch, 2/3 cup tapioca flour, 2/3 cup sorghum flour. Mix all ingredients together, use in place of wheat flour.”
Allergies to wheat products dos not need to stop a person from prepping.¬† There are alternatives available.¬† These alternatives may not have to same consistency that wheat products have, but most do the job nicely.
This information has been made available by Ready Nutrition
Author: Tess Pennington
Author's Web Site:
Made Available By: Ready Nutrition
Date: November 7th, 2009
Related Categories: Dietary Wellness, Reserve Supplies