What are the best kinds of bread that don't have wheat and or flour?
My friend is allergic to wheat and is having a hard time finding edible foods, any suggestions?
- janiskoLv 51 decade agoFavorite Answer
I'm a low-carber so I eat almost no wheat flour. I checked my favorite brand of bread (Sami) and it does have a tiny bit in it. What you're looking for is generally known as low-carb bread. Most are made with almond and soy flours. You might want to Google "wheat free bread" or even "low carb bread." You'll find all kinds of information, brands, recipes and other ideas for replacements for products generally made with wheat flour.
It sounds like a horrible situation to be in but it really isn't once you find products you enjoy that are made without wheat flour. It just takes a little work.
Have fun Googling!
- CisterLv 71 decade ago
1 large banana or 4 oz grated carrot or apple or 4 oz unsweetened, tinned chestnut puree or 4 oz tofu
1/4 pint milk
5 oz rice flour
2 oz cornflour
1 oz soya flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
1 tsp tartaric acid
salt to taste
1 oz olive oil
1 tsp sugar
Beat the banana/apple/carrot/chestnut purée/tofu to a smooth purée with the milk and egg. This is best done in a liquidizer (blender).
Mix all the dry ingredients for the bread together with one Tbsp oil. Fold the flour mixture into the purée. Do not overmix and do not leave to stand at this point or you will lose the light structure to the bread dough.
Line a 10-inch/25-cm square tray with non-stick baking parchment and spread the mixture in a 1- inch/2.5-cm deep layer in the tray, or in greased individual bun or pattie trays.
Bake in a preheated oven, gas mark 7, 425°F, 220°C, for 35 to 40 minutes. Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part-cooked loaf can be turned over on the baking tray to ensure even cooking.
All gluten-free breads are best served fresh and hot. If bread is not being served immediately, serve toasted.
Yield: Makes one 1 lb loafSource(s): http://www.ochef.com/r200.htm
- abuela NanyLv 61 decade ago
Sounds like your friend has a condition called
These are persons allergic to the gluten found in most breads, pasta, etc.The only flour their stomachs can accept is cornflour (Maizena). Any other type of flour causes them indigestion, diarrheas, bloating of the intestines, and if not recognized and diagnosed in time can even prove fatal.
I have a friend with this problem, and I have often baked her a small cake made with maizena instead of wheat flour.
Most health food shops carry articles of a line apt for persons with this health problem (sweets, pasta, breads and pizza bases are examples of what you can find).
Even foods on general terms should specify "gluten free" on the packaging, for a person with this condition to feel assured about what he eats.
- 1 decade ago
My boss is allergic as well and he goes to Trader Joe's and gets Spelt Bread, made with spelt flour... don't know what it is, but he eats it all the time. Also eats alot of Rice Pasta.
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- goicuonLv 41 decade ago
Necessity is the mother of invention, my friend.
For the record, wheat ≠ flour. Flour can be made from a lot of substances, and not all of them are even grains! See the first link.
It’s time to be creative and think outside of the [bread] box. My father in law was allergic to corn, which is not quite as hard to avoid as wheat. I have a co-worker with celiac disease, and he keeps a jar of peanut butter and a roll of rice cakes in the desk all the time. Now the first question that you need to ask is “is my friend allergic to wheat, or gluten?” The wheat allergy is one hurdle, the gluten allergy is a much bigger obstacle to surmount. But both are do-able!
Your friend, as mentioned by another poster, may have celiac disease - the broader disorder. I hope that your friend is already aware of the Celiac Disease Foundation. Celiac is an autoimmune disorder that is triggered by gluten (wheat – ALL varieties, barley, and triticale).
The bad news is that your friend is going to have to avoid many pre-packaged, processed foods available in the USA. If he or she doesn’t know how to cook, then this is his/her lucky day. Cooking your own food gives you so many more options and you can get almost anything you want delivered to you by mail, even if you live in Podunk. Cooking is a fun, creative outlet. You get to celebrate your successes and salute your failures with a (wheat/gluten free) beverage of your choice. At my house, there is MANY a noble failure - it's just part of the process. If you aren't making many mistakes, then you probably aren't learning very much.
The good news is that there are many cultures that don't eat wheat like we do.
Want pasta? Try rice noodles! Japanese saifun noodles are made from sweet potato starch. "Cellophane" noodles are made from a bean starch. Buckwheat noodles are great, and buckwheat actually is not a wheat. One of the links below covers wheat and non-wheat noodles. Buckwheat noodles, IMO, are best cold with a little sesame oil, soy sauce and sautéed shrimp. Beware the calorie content – buckwheat noodles are definitely “high test.”
As far as a bread substitute, I like rice paper wrappers for some things (sandwich wrapper – not the Thanksgiving stuffing). Learning how to handle them can be tricky - think in terms of the three stooges with saran wrap! It's worth the effort and not that hard.
If your friend likes sushi, nori wrappers are available in your handy local asian market alongside those tasty rice paper wrappers and rice, buckwheat and sweet potato starch noodles. Nori wrappers could sub for bread for some sandwiches.
For your quick peanut butter fix (my favorite for breakfast) – put it on a rice cake, or a popcorn cake.
I love tamales. This corn flour treat can be made ahead and taken to work for lunch. Again, there is a learning curve to handling the ingredients, but tamales can be made to be either sweet or savory – so they serve as dessert or entree. The corn husk wrapper was the original baggie, and it’s biodegradable. AND you can microwave it and not worry about the corn husk adding plastic particles to your food.
Real corn flour tortillas are a wonderful substitute for bread. They are tender and flavorful. Of course, they’re best when they’re handed to you off of the tortilla press on a sidewalk somewhere in Mexico and you’re holding them under the rotisserie waiting to have some meat for tacos al pastor sliced into them! But if you have a tienda Latina nearby, any corn tortilla will work. Tortillas are very perishable - learn to make your own or buy them every other day.
If you’re going to the Latin Mercado, print these out and take them with you:
“Tengo enfermedad celiac.” I have celiac disease. “Soy alérgico al gluten, necesito comida sin gluten.” If your friend is allergic to gluten, all of these are to be avoided: “Harina (flour) de trigo (wheat), cereales, cebada (barley), centeno (rye), avena (oats). Almidón, fécula, sémola, proteina of any of the forbbiden cereals.” These last quotes taken from here: http://forum.wordreference.com/showthread.php?t=83...
There is a whole world of good eating available out there that does not require wheat. You just need to open your mind and be willing to experiment.
So much food, so little room in the waist band!Source(s): http://www.foodsubs.com/Flournw.html http://www.celiac.org/ http://www.pavan.com/Poriental.asp
- 1 decade ago
rice bread.made with rice flour,coconut milk,sugar and spices if u like.