Cindy’s Other Blog

When you are wheat free cooking there are some things you need to make sure to keep in mind. Both cooking and baking with flours that are non-traditional will be a bit trickier than just your basic white or wheat flour. If not done correctly your dishes will be flat and heavy.

First off, don’t listen to people who say you need to buy up all the wheat flour substitutes on the market. This will not only cost you a fortune, it will end up being very confusing in the kitchen.

Plus, many alternative flours have short shelf lives and will expire before you even get a chance to use them. Cooking with rancid flour will not make for yummy treats. What I recommend you do is buy a few wheat free baking mixes and see what you like best.

There are dozens of options available from Pamela’s, Arrowhead Mills, Namaste, Authentic Foods, Bob’s Red Mill, and more. Try the recipes on the boxes or bags, and substitute them in your favorite recipes.

When you have 3 or 4 favorites make sure to keep some on hand for all your baking needs. You don’t have to keep them in the boxes, in fact keeping them in airtight containers may extend their shelf life.

If you are allergic to more than just wheat you will need to make sure that any mixes you choose will not cause a reaction.

Secondly, wheat free cooking requires a lot of practice to get right. I mean, a lot of practice. You will probably throw away a lot of messed up cookies, cakes and bread your first week, but thats ok.

Keep at it and keep in mind that each failure teaches you something new. Keep a record in your journal or in a binder of what you did wrong each time so you can perfect your recipes.

Third, make sure to meet some people either locally or online who are also on a wheat free diet. There are plenty of support groups around you could join. There you will find recipes, tips and of course that much needed emotional support.

Yes, it will take a lot of practice to perfect wheat free cooking. However, having the right tools in hand, keeping your successes and failure in mind while you experiment, and talking with other wheatless people will keep you on the right track.