| It sounds like you need new starch/grain foods to fill the gap.
Some ideas include:
- Potatos. Italian gnocchi, potato pancakes.
- Cornmeal. Italian polenta.
- Non-wheast pasta. Health food store: artichoke flour pasta.
Oriental store: rice noodles, buckwheat noodes (Japanese).
- Filling grains. Brown rice, barley, rice pilaf.
- Desserts. Apple "crunch". Sliced apples baked with a margarine-
oat-sugar-cinnamon topping.
- Pancakes. The Indians make "dosa" or "dosai", often called "masala
dosa". It's a clever recipe, wherein a chickpea flour batter is left
at room temperature to leaven. See Indian cookbooks.
- Snacks. Indian food stores carry a wide range of snacks based on
chickpea flour.
- Sauces. Thicken with cornstarch. Can be substituted in all cases
for flour.
Good luck,
Laura
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| One of my friends who is definitely allergic to wheat makes really good
pancakes by substituting finely ground oatmeal for the wheat flour (you
can buy ground oat flour at a premium price at the local "health" food
store, too). Barley flour makes great pancakes too - barley has a nice,
sort of nutty flavor. I bet barley-flour muffins would be good, but I
haven't tried this. I use some wheat flour in oatmeal muffins; I
expect they would be kind of heavy without it.
I have never tried to make yeast bread that did not contain ANY wheat
flour, so I can't help you there. You're going to get really dense
bread if you don't put in something that contains gluten. I usually
make rye bread with about half rye flour and half wheat flour.
I really like rice-flour noodles, and bean threads. There is a wide
variety of non-wheat pasta products available, although some of them
don't work out so well in practice, as it turns out. For example, corn
flour macaroni is sort of gluey. My neighbor's italian mother makes
GREAT gnocchi, but she doesn't use a recipe, and I think she mixes in
some wheat flour - must remember to watch next time she is in town;
she's a GREAT cook! I don't really like buckwheat noodles, either -
they taste like buckwheat, which to me has an unpleasantly metallic
taste - but other people seem to like it, so you might like the noodles
too.
/Charlotte
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| Oh, I forgot to mention winter squash, available at farm stands this
time of year.
I've used butternut a lot (makes 2 neat portions) but I want to try
buttercup which is supposed to be even better, although much larger.
It looks like a Turk's turban, but it is dull green.
Cut in half (either direction), scoop out seeds and pulp, and place
face down in a lightly greased (I use PAM) baking pan. If you plan to
cook in a standard oven, add a little water.
I cook it in the microwave. About 10 minutes per pound. In the
conventional oven, it takes 30-60 minutes.
Scoop out the flesh and serve with a little butter and cinnamon.
You can also puree it.
I read that you can use golden nugget, which looks like a pumpkin, but
not as deeply ridged, instead of mashed potatos or in gnocchi.
You can roast the seeds and pulp at 325 for 15 minutes. They'll
separate and the seeds are tasty.
There are lots of other ways to serve squash - in curries, soups, etc.
But that's a topic unto itself.
Hope it's going well for you.
Laura
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