This section contains some great wheat free recipes and reviews of wheat free cookbooks.
Wheat is an odd thing, it crops up in all sorts of recipes, everything from bread, to gravy and pasta. Baking without wheat is not easy, but it is becoming easier as more and more people are becoming intolerant to wheat. That and the fact that people are moving around the globe means that wheat-free recipes are being shared more widely as cultures mix.
It is important to realize that wheat free does not always mean gluten free. Gluten is found in other grains that are used in wheat free breads and other products. If you want a gluten free bread recipe you can find one here.
You can also buy gluten and wheat free bread from this site.
However, if you would like to have a go at making your own wheat free bread, have a go with this recipe:
2 1⁄2 cups almond flour
1⁄2 cup chickpea flour
1⁄2 cup finely ground golden flax seed
1 tablespoon baking soda
1⁄2 teaspoon salt
1 tablespoon finely ground caraway seeds
1 tablespoon whole caraway seed
10 seperated eggs
1⁄2 cup melted butter
1⁄4 cup buttermilk
1 tablespoon Xylitol or 4 drops liquid stevia
Preheat oven to 350°F.
Grease a 8 ½ x 4 ½ inch loaf tin.
Combine the flours, ground seeds, salt and baking powder in a large food processor, in a slow speed. Add the whole caraway seeds, egg yolks, melted butter, sweetener and buttermilk.
Pulse together until blended. Next, beat the egg whites to soft peaks. Pour it into the dry ingredients and pulse until the whites are evenly distributed. It is important to use the pulse facility to do this.
Sprinkle the remaining seeds into the greased loaf tin, and pour in the mixture.
Bake for between 50 and 60 minutes. Allow to cool in the pan, then tip it onto a rack to continue to cool. Only slice it once it is fully cooled and slice it thickly, so that it does not fall apart.