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Celiac Sufferers Can Try These Alternative Flours For Holiday Baking

November 24, 2014: 12:00 AM EST
Food writer Sarah-Jane Bedwell offers some suggestions for holiday baking to people with celiac disease (severe allergic reaction to the protein gluten) or a wheat allergy. Her focus is on six alternative flours: almond, rice, amaranth, potato, buckwheat and chickpea. Each has its virtues as a replacement for wheat flour. For example, buckwheat makes a whole grain flour that has a rich, nutty flavor, is high in fiber, calcium and protein and is “great in bread or muffin recipes”. Vitamin B-rich potato flour attracts and holds water, so it works great for making moist breads, pancakes, and waffles.
Sarah-Jane Bedwell, "6 Alternative Flours for Gluten Free Baking", TheHuffingtonPost.com, November 24, 2014, © TheHuffingtonPost.com, Inc.
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