PatrickGSR94 wrote:Are there
PatrickGSR94 said:
Are there any alternatives to bread without wheat, whey, casein, etc? Because I love me a tasty sandwich. I eat a sandwich on whole wheat bread almost every day, and love Subway, Lenny's, Jason's Deli, etc.
I think bread made from brown rice flour is pretty good. You won't like the texture at first but you will get used to it. My second favorite is made from pea protein, which is what I use for pizza crust. Be careful if you buy alternatives to wheat that it still does not have some wheat in it. For example, if you go to a regular store and buy rye bread, it's number one ingredient is still wheat. Nature stores have good alternatives.
WHEAT-FREE OPTIONS
1. Cereal Grains Barley, corn, millet, oats, rice, rye, sorghum, tef and wild rice are all in the same cereal grain family as is wheat. All flours ground from cereal grains may be used as a wheat substitute. Commonly available are barley, buckwheat, corn, rice and rye flour. The less utilized flours may be purchased online or from natural food stores. Note: people with a gluten allergy must also avoid barley, oats and rye.
2. Non-Cereal Grains Amaranth, quinoa and buckwheat are three grain-like seeds unrelated to cereal grains. (Despite its name, buckwheat is not a wheat-relative.) It is rare for anyone to develop a sensitivity to these non-cereal grains. Amaranth, quinoa and buckwheat are gluten-free and therefore not suitable for making leavened bread; however, they make excellent quick breads and cookies.
3. Nut Meal Ground nuts such as almonds, hazelnuts or walnuts make the richest flour substitute for cookies and cakes. Because their fragile fatty acid content gives them a brief shelf life, it’s preferable to grind your own nuts in a food processor just prior to use. Nut meal requires a binding agent such as eggs. Because chestnuts are lower in fat than other nuts, chestnut flour has a longer shelf life. It is available online.
4. Bean Flour Dried beans, such as navy, pinto, soy and chickpeas may be milled and used, in combination with other flours, as a wheat alternative. Bean flour is, however, not one that I recommend. Bean flour tastes like beans and makes baked goods dense and hard to digest.
5. Other Flour Substitutes Potato starch, arrowroot powder, cornstarch and tapioca are thickening agents that substitute for wheat in sauces and gravy. In baked goods these starchy ingredients serve as a binding agent.