Can you use spelt or quinoa instead of wheat...

[Ellie]

to make bread? Can you mill either one the same way you do wheat?

[Soror]

AFAIK spelt is just another form of wheat and should work the same. I have seen recipes for bread that have quinoa flour in them but not by itself. It wouldn't work the same as wheat flour due to the lack of gluten.

[Ellie]

AFAIK spelt is just another form of wheat and should work the same. I have seen recipes for bread that have quinoa flour in them but not by itself. It wouldn't work the same as wheat flour due to the lack of gluten.

TYVM. :-)

 

Eventually, when I'm not dieting :glare: I'll probably make bread again, but I've been having some pretty serious issues with I think is wheat--not gluten in general, but wheat. It's a sad thing to have a grain mill and a Bosch sitting in the cabinets not being used, lol.

[justLisa]

Spelt makes great bread.

[Grover]

Spelt makes fantastic bread... but my wheat allergy kid can't deal with it <sigh>

[Rosie_0801]

I've seen recipes for quinoa bread in cookbooks but as I couldn't afford to buy them at the time, I haven't tried them. I expect they'd be crumbly and no use for sandwiches, but maybe they have found a way around that.

 

Rosie

[DarlaS]

Spelt is a variety of wheat. I'd be surprised if it didn't cause the same issue. Even if the issue is not gluten, this recipe is supposed to be good:

 

http://www.glutenfreecookingschool.com/archives/finally-really-good-sandwich-bread/

 

The gluten free flour mix it uses has the added advantage of being pancake or biscuit friendly.

[KatieJ]

TYVM. :-)

 

Eventually, when I'm not dieting :glare: I'll probably make bread again, but I've been having some pretty serious issues with I think is wheat--not gluten in general, but wheat. It's a sad thing to have a grain mill and a Bosch sitting in the cabinets not being used, lol.

 

I completely understand. I feel better with no wheat in my diet. However, I caved in yesterday and baked tons for my DH and for a retreat I am cooking for.

My body is not happy with me today.

:glare:

[Katy]

Generally you need a "heavy" flour (rice or bean flour), a "light" flour (or starch - I usually use corn), and some xanthan gum (to create the stickiness that keeps the bubbles in the rising dough), and a little bit more liquid than normal to replace traditional bread dough or the texture gets off.

 

Feel free to experiment though. Sometimes odd textures are more fun.

 

Milled brown rice, some corn starch, xanthan gum, a tiny bit of vinegar in the water, and some caraway seed made a nice replacement for rye once in one of my experiments. I was worried the acid would prevent the yeast from rising very much, but it did, and was really good.

 

I've used blended gluten free oats to make the only flour in cookie recipes with good results (though I lowered the temperature by 100 degrees and baked them for 20 minutes to purposely alter the texture to crunchy on the outside and chewy on the inside).