Recipes using Rye, Oat, or Buckwheat flour
- Snack Boy Jun 18, 2005 06:48 PM
I was just wondering if anyone out there has any great recipes which use Rye, Oat, or Buckwheat flour . . . I am alergic to wheat flour . . . Any help will be very much appreciated...
Slightly OT, but in the vein of gluten sensitive baking-- My grandmother was celiac, and I am gluten sensitive, although not as allergic as she ever was-- I use her tried and true mix as a substitute for wheat flour in every wheat flour recipe-- 1/3 soy flour, 1/3 potato flour, 1/3 rice flour. I bump the leavener up by half (baking soda, baking powder, or yeast) to nudge these wetter flours to new heights. It's not the same, exactly, but it tastes good, and gluten free cookies are better than no cookies at all. NB, soy flour goes bad quickly, and potato flour gets gummy in humid weather, so I make 4 cups of this bake mix for freezing in a gallon size ziploc bag-- you can dip in right out of the freezer for most recipes, although I usually let it come to room temp. My grandma made 5 lbs of this mix at a time and kept it in the freezer in her tupperware flour container, but I don't bake that often, so a 4 cup bag lasts a long time. Can also be used to dust cake pans, etc. Plus, cookies, muffins, tea breads, and other moister baked goods freeze well, and refresh nicely in a warm oven for serving-- because the rice and potato flour are more hydrophilic, the baked goods are less prone to freezer burn. Clearly, this mix is not low carb, and will spike your blood sugar almost as much as wheat flour, if that's a concern.
On the other hand, there is a cookbook called Fabulous & Flourless which has desserts (cookies, bars, cakes, and puddings) made with nut flours and spelt or buckwheat flour. The entire cookbook is designed to be used for gluten and lactose intolerants, although she says to use butter over margarine if you're not lactose intolerant. I've always used butter. A good number of the recipes don't call for eggs, either, so there are a number of vegan desserts. Every recipe I have made from this cookbook has been great, including a pecan/raisin carrot cake (a little crumbly, but so tasty), a chocolate hazelnut torte, a chocolate almond brownie that is better than any other brownie recipe if you like cakey brownies, and an apple cashew ginger cake. King Arthur Flours sells all kinds of nut flours, and Trader Joe's sells almond and hazelnut flours, so it's not a hardship to get the ingredients, by mail or shopping. It's more of a trick to learn to grind the nuts to flour yourself, without making nut butter, but it can be more economical if you buy your raw nuts in bulk from a good natural foods store.
I also have celiac disease so cannot use wheat flour- nor rye or oats ( or spelt, quinoa etc).
Tons of celiac books on the market- try the ones written by Bette Hagman.
You can also buy mixes for just about anything these days- from pizza dough to cookies.
You also might look into Chebe bread and other ethnic "flour" blends based on tapioca and yucca flours.
Whole Foods is a great resource, but carries only a fraction of items compared to what you can order via the internet- most of the celiac sites have lists of resources- way too many to list here...
Here is a delicious little cake that uses buckwheat flour.
Torta di Grana Saraceno
6 oz butter
3/4C sugar, divided
4 eggs, separated
2 t vanilla
1 1/2 C (6 oz) almonds, ground
1/2 C buckwheat flour
1/2 C raspberry preserves
confectioner's sugar for dusting
Preheat oven to 350 degrees. Prepare a 9" pan with butter, parchment, and flour.
Beat butter until light and soft.
Beat in half the sugar, and continue beating until light and fluffy, about 3 minutes.
Add egg yolks, one at a time, beating until smooth afer each addition.
Stir in vanilla and ground almonds
Whip egg whites until they hold soft peaks. Add remaining sugar gradually and continue beating to a soft, glossy peak.
Fold 1/4 of the whites into the batter alternately with the buckwheat flour, ending with the last 1/4 of whites.
Pour into prepared pan and bake for 30 minutes or until a toothpick tests clean.
Cool 10 minutes, then remove from pan. Cool completely.
Slice into two layers and spread bottom half with raspberry preserves. Top with other layer half and press to adhere.
Dust with confectioner's sugar before serving.