Alternative Flours and Benefit of Wheat Allergy

Having wheat allergy or living with someone who has it can be a real problem. Just imagine all the foods that contain wheat: household staples like bread, pasta, and even some soups and baking powder.

However, there is an upside to this otherwise grim scenario, as senior editor Sean Kelley found out.

Due to his son’s wheat allergy, he has been experimenting with different flours to find a suitable replacement for wheat. He has been testing amaranth, nutty, gluten-free flour made from ground amaranth seeds; teff flour, made from a plant grown in Ethiopia and Eritrea, used to make the flat bread that is used in East African dishes; and quinoa flour, made from a South American grain which is packed with amino acids, minerals, B vitamins, and vitamin E.

Kelley admits that though these flours are harder to find and more difficult to cook with than traditional wheat flour, they contain more fiber, vitamins, protein, and amino acids. Not only that, they are also "exotic in taste." Kelley shares that his family will continue experimenting with nontraditional flours such as those made from barley, beans, green peas, rice, buckwheat, coconut, rye, teff, and spelt. He adds that he is not only doing it because of his son’s allergies, but also for himself. "Some flours, like coconut, are higher in fiber and lower in carbs than whole wheat, which means as a diabetic, I can enjoy baked goods without worrying as much about spiking my blood sugar, for a change."



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