Think you can't live without wheat? If you're not crazy about rice or corn, try experimenting with these three gluten-free "grains."
-- Quinoa: Technically a seed, but it's often called a "supergrain" because it is a rich source of iron and has more protein and other nutrients than wheat, barley or corn.
-- Buckwheat: Another versatile seed, buckwheat is actually wheat-free and rich in magnesium and manganese. Use it as a side dish or for making waffles, pancakes or pasta.
-- Millet: The tiny yellow grain is a good source of fiber, protein, vitamins and minerals. Use it in place of rice.
Well, Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.
Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. A gluten free diet is the only treatment for a person with coeliac disease. A gluten free diet bans wheat, rye, barley and oat-based products.
If you try substitution, then be aware that you may get a failure, so don't do it for the first time if cooking for an important occasion.However, a person with coeliac disease can still have a nutritious, balanced diet consisting of a wide range of foods by experimenting a little with alternative grains.
Mechanical removal of the inedible outer husk reveals the sweet tasting Buckwheat seed. This pale kernel is known as a groat. Interestingly, Buckwheat groats have been used as a food source since 1000 B.C. Due to the fact that Buckwheat favors northern climates, it is a traditional food in many parts of Russia and Northern China where the whole grain is known as "Kasha." Brought over by Dutch colonists, Buckwheat was one of the first crops to be cultivated in the United States. Often it is prepared by boiling for eating as a type of hot cereal, or a savory side dish when roasted and seasoned. When roasted, Buckwheat groats can be milled into several granulations (whole, coarse, medium and fine).
Hopefully this helps
Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour
Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.