January 30, 2015 - 9:16am
Percent of gluten in different flours
I am looking for a list of flours that contain gluten and how much gluten each of them have. I am allergic to wheat and want to start experimenting baking bread without wheat. I am not gluten free, I can have gluten in other flours like rye and barley. I dislike gluten free bread mixes, recipes and flour mixes because they have little nutrition, are high in calories and mostly made from starchy flours - rice, potato, etc. Notes about baking with these other flours would also be helpful.
Years ago I found a web page that had such a list, but I can't seem to find in again.
Any help would be appreciated.
Jann
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Look for the yellow and red marked ones in this list:
http://www.csaceliacs.org/grains_and_flours_glossary.jsp
then cross out the ones marked: wheat.
Can't see anything there in a quick look that is not wheat but contains gluten other than Rye, barley and possibly oats and hemp.. I've tried making bread with an old variety of barley (Bere) which has gluten, but hardly any - it didn't make a good bread.
Out of curiosity, Is it an allergy or intolerance? If the latter, then have you tried long fermented sourdoughs and/or spelt breads? (again long fermented sourdough ones) Spelt won't help with an allergy though.
-Gordon
I am allergic to wheat, spelt and buckwheat. I was skin tested at my allergist and I am aware that spelt is an early form of wheat. I tried it, with high hopes, but no, I can't use it. I have been allergic to buckwheat since I was a child. My Mom used to make buckwheat pancakes, needless to say I loved them.
Jann
I am in a similar position and my only advice is to play around with a mixture of rye, rice, potato, corn, chickpea etc etc. Add baking powder to the mix in order to give it more lift and you definitely need xanthan gum to make it stick together - be careful how much you use because it acts like bubble gum and can be just too dense. I have a habit of experimenting and not writing the recipe down (oops) so can't help you with that but did work out a good recipe for dropped scones/pancakes with rice and a small amount of potato flour if you would like that. I find it does take a lot of experimenting. Have fun!
To expand on Gordon's comment, our family is simply intolerant and I have used a sourdough starter many years. The possibilities are endless. I just made croissants, mini loaves for SuperBowl snacking and cookies today.
Do you have the recipe? Thanks
Yes..let me gather it.
A simple recipes is at www.the grape vine.com . Go under Israeli kitchen-recipes-then sourdough croissants. He has written a tutorial that is simplict in its explanation..the way h e rolls out his butter saves lots of work.
I apologize, I'm not very proficient with the technology yet and don't know how to post you a link.
Enjoy.
I think this is it: http://www.fromthegrapevine.com/israeli-kitchen/recipes/sourdough-croissants/
-Gordon
Thank you Gordon..my recipe is tweaked ..but used the one posted on the grape vine as a starting point..
Thanks.