Wheat Free Cake Substitutes

Many people diagnosed with wheat intolerance are unsure of how to change their diet accordingly in order to ensure their body will still function at an optimal level. It is incorrect to assume any foods using wheat are no longer allowed. Small changes can be made to certain foods like cake so that someone who is intolerant of wheat can have wheat free cake.

We now live in an age where wheat free cake substitutes for flour exist and are able to be used in delicious recipes for such things as wheat free cake. Here are a few wheat free cake flour substitutes that are better for you than wheat in regards to their nutritional qualities.

Millet is one of the easiest grains to digest. Not only that but it’s also one of the least allergenic. It’s also a great source of protein and silica. Personally, I think miller flour is wonderful for baking a wheat free cake! Something along the same lines is sorghum. Sorghum is a cereal grain that is ground up to produce flour. Another type of grain is amaranth which is a really great source of calcium while also being loaded in silica and magnesium. They actually use amaranth in Mexico to help fight hunger.

Now that we went over a few of the other things we can use instead of wheat in our wheat free cake recipes I should mention a few kinds of flour that need to be avoided. In no particular order one should steer clear of bulgar, brown, cake, granary, plain, durum and any flour that self-rises. A few others to stay away from include whole meal flour, triticale, semolina, sauce flour, splet, kamut and graham flour.

Where can one purchase these varying types of flours? The answer is that most of the wheat flour substitutes that were mentioned can be found at natural food stores, Asian food markets or online. As the popularity of substituting wheat in cake recipes rises, more and more of the big chain grocery markets are starting to wise up and stock these great options to make wheat free cake. Another growing trend is that people who aren’t wheat intolerant but just concerned about their overall health have begun to realize the benefits behind the non-wheat grains and are demanding them in their local stores and markets.

One thing that is crucial to understand is how gluten intolerance and wheat intolerance differ. If a person is gluten intolerant they cannot eat something with any gluten. These people are unable to have such things as rye, barley or wheat. However, somebody who is wheat intolerant can have barley and rye because of the fact that there intolerance is wheat based.

There is just no getting around the fact that some things, like breads, will taste a bit different when made with wheat flour substitutes. Even the texture of the food won’t be the same. This is because the gluten in wheat is what holds together the dough and aids the bread in rising.

Food intolerance worsens with age and is known to increase prior conditions such as heart disease, liver, lung, and kidney problems. Another fact is the way allergies run in families so too does food intolerance. If someone in your clan is intolerant to a certain type of food, it is highly likely someone else in your family will also have the same intolerance or will pass it on to their children.

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