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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / substitutes for spelt flour
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    substitutes for spelt flour

    Thu Oct 30, 2008 1:53 pm
    Regular "Line Cook" Poster
    I am having problems finding recipes that I can use as I can not have rice, dairy, wheat,sugar,crisco or spelt flour either. Is there a way to substitute amaranth, almond flour for the spelt flour in recipes. I would love a bread recipe but with all my can not haves I have not found one that will work. icon_cool.gif
    Thu Oct 30, 2008 3:42 pm
    Forum Host
    Hi and welcome to zaar. wave.gif
    You've found the right place for some help.

    Spelt flour contains it acts quite similarly to wheat flour. I'm reading now that you will be looking to make gluten free recipes.

    Many of the gluten-free breads will contain rice flour. . . . . . . . . . . but there are a lot of other gluten-free flours that you should be able to use.

    Before we look for some recipes or give some suggestions- you've said no sugar. Is this just white sugar? How about honey, agave syrup, artificial sweeteners etc?

    No dairy- that's not as hard as you can substitute a good soy or nutmilk for cows milk. A margarine/butter made from soy or vegan margarine. There are some good options there.

    Thu Oct 30, 2008 5:08 pm
    Regular "Line Cook" Poster
    I can not have any white sugar so I use agave or slim sweet and I can use almond flour, garbonzo flour, amaranth flour or quinoa flour and I use arrowroot as I can not have corn anything. but some interesting recipes called for spelt flour and I was told that is a no no so looking for substitutes which I can use.
    Thu Oct 30, 2008 6:17 pm
    Forum Host
    Just found a gluten-free substitute for regular flour using quinoa flour

    From- Quinoa website
    "Quinoa flour: is a great alternative for gluten free baking. For simple gluten free all purpose flour mix four parts quinoa flour, two parts potato starch, one part tapioca starch and two parts rice flour. Mix to combine and store in an airtight containers. To use replace normal flour with gluten free flour."

    I would add in some xanthan gum or guar gum to the flour mix to give stability to baking. The rice flour you would need to sub in somthing else. Try 50/50 arrowroot and almond meal/flour, or teff, garbanzo/chickpea, soy flour

    Also found this on another website -[url=[ Quinoa[/url]
    " Flour: Quinoa flour can be substituted for rice flour in favourite recipes. With low gluten content it can be used in wheatbased and gluten-free baking including pizza. It can be added to recipes for bread, muffins, bagels, cookies and to savoury or sweet pancakes"

    From - ehow website How to use quinoa in baking
    "Combine quinoa flour with other flours. Mix three parts quinoa, three parts sorghum, two parts potato starch and one part tapioca for a common gluten-free baking mix.
    I'll be back with some recipe ideas later
    Thu Oct 30, 2008 6:52 pm
    Regular "Line Cook" Poster
    Those are real helpful as for the dairy the only type I can have is goats milk or yogurt or sourcream from goats milk and they substitute well for any milk item.
    Great thanks for your help the recipe I really want to try is a bread recipe except it calls for the spelt flour and tapioca flour will have to find it again and check it out.
    Thu Oct 30, 2008 6:53 pm
    Forum Host
    Some good looking almond meal/flour recipes here- scdiet recipes

    Our Elana's Pantry has the perfect looking almond bread recipe posted to her blog - Elana's Pantry
    Thu Oct 30, 2008 7:05 pm
    Forum Host
    [quote="Chef #1008585"]Those are real helpful as for the dairy the only type I can have is goats milk or yogurt or sourcream from goats milk and they substitute well for any milk item.
    Great thanks for your help the recipe I really want to try is a bread recipe except it calls for the spelt flour and tapioca flour will have to find it again and check it out.[/quote]

    If you do manage to find the recipe post either the recipe number or copy/paste and we all could try offering some suggestions for substitues for the spelt icon_biggrin.gif
    I think it might be a little trial and error to get the right feel,texture and taste to your bread.
    Be prepared for your bread to have a different texture to 'regular' wheat bread
    Thu Oct 30, 2008 9:54 pm Groupie
    1 teaspoon granulated sugar [feeds the yeast which eats it - none left]
    1/2 cup warm water
    1 envelope active dry yeast
    1 cup water
    2 tablespoons minute tapioca
    2 cups whole bean flour
    1/4 cup cornmeal
    2 tablespoons cornstarch
    2 teaspoons gluten-free baking powder
    1 teaspoon salt
    2 egg whites
    1/2 cup soy milk
    1 teaspoon poppy seeds
    Spray 8-4 inch loaf pan with non-stick cooking spray. Coat inside with cornmeal. Set aside.
    In small bowl, dissolve sugar in warm water. Sprinkle yeast over top; set aside for 10 minutes or until frothy. Stir well.
    In saucepan, combine water and minute tapioca; bring to boil. Cook for 1-2 minutes or until thickened and clear.
    In mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder and salt.
    In separate bowl, whisk together egg white and milk; whisk in yeast and tapioca mixture. Stir into dry ingredients until smooth. Set aside for 10 minutes.
    Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4-5 times; form into oblong. Fit into prepared pan. Brush top with milk; sprinkle with poppy seeds.
    Bake in 400 F. oven for 45 minutes or until browned and loaf sounds hollow when tapped.
    Makes 1 loaf of 16 slices
    Variation :
    1. Seed Bread: Add 1 tablespoon each sesame seeds, poppy seeds and millet to dry ingredients.
    2. Herb Bread: Add 1 teaspoon dried basil and 1/2 teaspoon each dried rosemary, thyme and dillweed to dry ingredients. (For a more fragrant fresher herb taste use finely chopped fresh herbs when you can. Increase the amount to three times the amount of dried herb called for in the recipe.)
    3. Focaccia: On non-stick baking sheet, pat dough into a round or square about 1 1/2 inches thick. Sprinkle with dried or fresh rosemary, pressing it lightly to adhere o crust. Let stand for 10 minutes. Bake in 400 F. oven for 35 minutes or until crust is golden brown.

    Gluten-Free Pizza Crust: Spray two pizza pans with non stick coating. Set aside. Divide dough in half. With hands dusted with cornstarch, flatten each half into disc; place one in center of each pizza pan. With cornstarch-dusted hands, press out to edges of pan. (Crust can be wrapped and frozen for up to 4 weeks; thaw for 15 minutes before proceeding.) Spread, as desired, with tomato paste and toppings.
    Bake in 400 F. oven for 25 minutes or until crust is golden and topping cooked. Makes 2 pizza crusts, 8 servings.

    Source : "Full of Beans, 1993, p. 154-155"

    NOTES : Dense and delicious, that is a fair description for this bread. Because there is no gluten in whole bean flour, the dough made from it is not as strong and elastic as dough made from wheat flour. However, in this bread the tapioca and egg white join forces to help hold the cell structure of the air bubbles created by the action of yeast and gluten-free baking powder. The bread is lightest when both leavening agents are used.

    3 cups Garfava Bean Flour
    1 cup Sorghum Flour
    4 cups Tapioca Flour
    4 cups Cornstarch

    2 cups garfava bean flour*
    1 cup sorghum flour
    3 cups cornstarch
    3 cups tapioca starch

    3 cups Garfava bean flour*
    3 cups tapioca starch
    3 cups cornstarch

    * Garfava flour is a blend of fava and garbanzo bean flours. [Garbanzo bean flour = chickpea flour] Fava bean flour tends to create far more 'gas'.

    [Rice Flour Substituted]
    3 cups sorghum flour
    3 cups sweet potato flour
    2 cups Potato Starch Flour
    1 cup Tapioca Flour

    [Rice Flour Substituted]
    1 1/2 c sorghum flour
    1 1/2 c sweet potato flour
    3 c tapioca starch
    3 c cornstarch
    3 tablespoons potato flour [not potato starch]

    Fri Oct 31, 2008 2:23 pm
    Regular "Line Cook" Poster
    The recipe I want to try is # 86129 as it has no yeast and jut the spelt flour I can not have it is easy to switch the vegtable oil to olive oil so tat is no problem. another recipe that sounds good is #219322 it is a brownie recipe using spelt flour and I would only need to replace that with one I can have I was wondering about almond flour on that
    WI Cheesehead
    Fri Oct 31, 2008 9:14 pm Groupie
    Here's a recipe I just posted that has info on gluten-free baking: Gluten Free Pancakes. It may or may not help you.
    Sun Oct 28, 2012 9:42 pm
    Newbie "Fry Cook" Poster
    Hi there,

    Just wondering if I can substitute Gluten free plain flour for Spelt flour? Does it have the same effect/same taste or like your previous posts is Quinoa flour best? Does one cup of quinoa flour have the same effect as one cup of spelt flour? Thank you.
    Sun Oct 28, 2012 11:50 pm
    Forum Host
    Spelt flour contains gluten. Where quinoa flour is a gluten-free flour.
    Blended gluten-free flour will contain a minimum of two or three gluten-free flours and usually a binder such as gelatin, xanthan gum or guar gum.

    If you are looking at a spelt flour bread recipe, I would not substitue a gluten-free flour. I think you would do better looking for a gluten-free suitable bread recipe.
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