I'm not really trying to eliminate gluten but I don't eat that much bread any more due to my campaign to cut back on processed food. The snippet of information I have for you though is that more that one person is urging me to work quinoa into my diet, and in fact one of them brought me some. Have not yet done so, but apparently it's some Really Good Stuff.
On Tue, Feb 14, 2012 at 12:40 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:346843 Subscription: http://www.houseoffusion.com/groups/cf-community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/groups/cf-community/unsubscribe.cfm
