It is true. We went over the edge.
We jumped over the cliff from wheat bread, pastas and the typical American-standard diet, into the sea of grain-free and Paleo-based foods. Because of my son’s genetic syndrome, he cannot tolerate carbohydrates well, and the rest of us really weren’t tolerating the wheat so well anyway. But, the holidays are coming up, and the rest of the world wants us to conform in the food arena. They have expectations that we will just “fudge” our diet, but for some of us, that is just not an option.
If you have a full-blown allergy, then you just can’t always “make do.” Some people just really don’t understand that. So, this is the reason for my list. For those families who have a disagreeable soul. For those families with the picky eaters, and “this how we always did it.” For those families who just do not take your diet seriously. Here is a list of mercy:-)
18 Alternatives to Wheat
corn and cornstarch (only organic and non-gmo)
For more alternatives to wheat, there is a list on the Celiac Support Association website.
Don’t forget the Binders!
If you have baked with gluten free flours, then you know that you must have binders to replace the gluten. We have had a variety of reactions to different binders. Our family cannot tolerate xanthum gum, but guar gum is fine. You can find these binders at the Health Food store, or online at Amazon.com.
If you have not ever cooked with gluten-free flours, you need to know that nothing sticks together like gluten in wheat, rye, oats and barley. I really suggest you start with pre-made gluten-free flours that contain the binder, but if you can’t find that, you can try some of these below. Start with 1 tsp per 2 cups of flour, but feel free to add more until you get a close consistency to gluten batters.
Eggs, at least 2
Almond or peanut butter