Wheat Free Cake Substitute
A lot of people who are diagnosed with wheat intolerance are not very knowledgeable on the proper diet that they should follow to keep their bodies properly functioning. There are a lot of foods, such as cake that normally contain wheat that can still be enjoyed by wheat intolerant people by simply replacing some ingredients.
You can now find a lot of flour substitutes that can be used in baking wheat-free cakes that even have higher nutrients than wheat. Millet is one which is rich in protein and silica. It is also easily digested and is the least allergenic. The Sorghum and Amaranth are two other grains that are grounded into flour. Amaranth is a rich in calcium as well as magnesium and silica. It has been widely used in Mexico’s malnutrition prevention.
Flour substitutes for cake recipes come from many sources. A lot of them, though, should be avoided if you are wheat intolerant. Flour substitutes that contain wheat are the following: brown, bulgar, cake, granary, durum, plain and self-rising flours, semolina, whole meal flour, triticale, sauce flour, kamut, spelt, and graham flour.
It is no longer a question on whether there is a substitute flour to be used for wheat-free cake recipes. It is more of asking where you can actually purchase them. Natural health stores and Asian food stores usually carry flour substitutes. But you can now also purchase them online. Many grocery stores are now also offering them because of the growing popularity of wheat-free cakes and other baked goods. Even people who are not wheat intolerant are starting to appreciate the nutritional benefits from these flour substitutes.
Although gluten intolerance and wheat intolerance are usually confused for the other, there is a big difference between the two. A person who has gluten intolerance should avoid wheat, rye and barley because of their gluten content. Whereas, a wheat intolerant person can still enjoy rye and barley.
Since they are, after all, substitutes, baked goods that are baked with flour substitutes may taste different. There is also a difference in their texture. This is because different types of flours have different gluten content that is instrumental in the binding of the dough and in the rising of the bread.
Food intolerance becomes more pronounced with age. They can also contribute to the worsening of other health problems, such as heart, liver and kidney deceases. Like allergies, food intolerance is also genetic with several family members suffering from intolerance of the same type of foods across generations.
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