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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.

Wheat Alternatives

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.

Source – http://www.wheat-free.org/wheat-free-flour.html [1]

When Using Alternatives to Wheat Keep this In Mind

In the blog  Preparedenss Brings Peace [2], 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.