Nuts. no that's not an insult, but you can make a flour out of different sorts of nuts and use that. Wendy has a recipe for a cake that uses flour made from acorns.and was very rich.
On Tue, Feb 14, 2012 at 3:40 PM, Erika L. Rich <elr...@ruwebby.com> wrote: > > Here's what I've found on the net by the way ... but would love to know > from personal experience, which ones work the best and easiest. > > Millet. This is the most easily digested grain available - and is also the > least allergenic. It is a good source of silica and protein. Millet flour > can be used for baking and the grains can be used to make porridge, or can > be cooked and served like rice. > > Rice and wild rice. Rice flours are often used as wheat flour substitutes. > Creamed rice can be used as cereal, cooked rice can be used in place of > breadcrumbs to make stuffing. > > Sorghum is a cereal grain, similar to millet, which is ground to produce > sorghum flour. > > Buckwheat (despite its name) is not a type of wheat and is not even a > cereal grain! It is gluten free and therefore safe for a gluten intolerant > person. It is very rare for anyone to develop any type of sensitivity to > buckwheat. > > Buckwheat flour is also known as beechwheat, kasha or saracen corn. > Buckwheat groats can be used to make a hot breakfast, or simply served as > part of a main meal! > > Amaranth is another non-cereal, gluten-free grain which is ground for > baking. It is a very rich source of calcium and is also high in magnesium > and silica. Amaranth has been widely used in Mexico to prevent > malnutrition. It can be prepared and served like rice. > > Quinoa is related to the amaranth grain - like amaranth, it is a > particularly rich source of calcium. It has the highest protein content of > all grains and also provides phosphorus (important for a healthy heart, > kidneys and brain), iron and vitamins B and E. Quinoa, too, can be cooked > and served like rice, although many people prefer to serve it with other > grains. > > Chick pea flours can also be used as wheat flour substitutes and are also > known as gram or garbanzo flours. > > Ground flaxseeds. These are high in Omega 3 fatty acids, fibre and > manganese. Flaxseeds are digested more easily when ground. > > Potato starch, arrowroot powder, tapioca and cornstarch are good wheat > flour substitutes to use for thickening gravys or sauces for baby, or for > binding ingredients in baking. > > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Order the Adobe Coldfusion Anthology now! http://www.amazon.com/Adobe-Coldfusion-Anthology/dp/1430272155/?tag=houseoffusion Archive: http://www.houseoffusion.com/groups/cf-community/message.cfm/messageid:346804 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
