Flour Resource

Grain Free

 I have to devote a post to explaining gluten-free flours. This puzzled me at first. Basically....gluten is like "glue", as I like to think of it.
Gluten is what binds dough together, gives it elasticity. When your pizza springs back after rising, it is the presence of gluten that gives the dough this ability.

Wheat contains the properties of gluten, hence it's popularity.  Wheat is also a grain. There are many other grains: oats and corn just to name a few. Some grains can have gluten present while others do not contain any gluten.

Those with allergies to grain must avoid all grains gluten and non-gluten. Hence the grain-free flours. For a complete list of gluten-free and wheat-free flours visit: www.wheat-free.org.
For a list of grain free flours visit: www.grainfreeliving.com.

Gluten and Wheat free NOT grain free

An Allergy-Free Pantry Part 2

This post is a little more "tricky" There are many definitions when it comes to allergy-free. The food you eat depends directly on your personal allergies.

Some people are allergic to corn so Sam Mills products would not work for them. Thankfully, my children are not allergic to corn or potatoes so that is what we survive on for our fillers.
Sam Mills provides: spaghetti, macaroni, ect. pasta.

Bob's Red Mill is not the end all answer to all the other products. I use Bob's Red Mill for convenience, but you can buy these ingredients from health food store's bins.

Gluten-free Rolled Oats:
Walmart: $6. something
Krogers: $

Some argue over quinoa being a grain, but for this blog I'm gonna call it grain-free. It's up to you to research and come to a personal decision. I will say Coconut flour is going to be the flour you use the most. Potato flour is very heavy in weight and absorbs liquid. Chia is a seed which does not supplement to well in large quantities. Quinoa gives a funky taste if you use over 140 grams in a flour mixture.

Grain Free

 These flours you are going to use sparingly. Buckwheat and Millet are strong earthy taste when used too much. I haven't tasted Amaranth or Sorghum in my recipes yet, but I have not used over 20 grams in my flour mixtures either.

Gluten and Wheat free NOT grain free

An Allergy-Free Pantry Part 1

I've been lazy....no, I just pure hate having to consider allergies. I have been putting off gathering all of my allergy free baking supplies to calculate the cost. I will start in the baking cupboard.

Egg Replacer: obviously great for replacing eggs, when a recipe uses them for binding. If a recipe is calling for eggs to create a fluffy, light texture....then Egg Replacer will not get you anywhere.

Found:
Whole Foods
Lowes Foods
Krogers

Corn Flake Crumbs: great for breading recipes. Our family has some allergic to rice so corn is our main staple.

Found:
Lowes Foods

Ghee: Caisine and Lactose free!!!! Maintains the buttery flavor and texture:
                                                                                Found:
                                                                                Lowes Foods

Coconut Palm Sugar: replaces sugar 1=1 ratio

Found:
Whole Foods
Krogers

Celtic Sea Salt: maintains all the trace minerals table salt has removed. It has a strong flavor to it so a little bit goes a long way.

Found:
Whole Foods: roughly $5

Enjoy Life Mini Chocolate Chips: replaces chocolate chips.

Found:
Food Lion: $5.69+
Walmart: $4.88
Krogers: $3.99

I will double check the prices and edit this entry.