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June 4, 2004 - Subscribe - Contact Us - Rate Card - Place an Ad Valley&State Backpage O&E Sports Archives Classifieds Faith&Beliefs Obituaries Revels May 25, 2004 The Kitchen Coach Tasty alternatives to wheat Rebecca Wood If you are among the fast growing population that is allergic to wheat, don't despair. It is often possible to reverse food sensitivities. In the meantime, you can still enjoy bread, pasta and cookies - albeit wheat-free. Wheat sensitivities range from mild to life-threatening, so consult your doctor as necessary. Your opportunity is to identify the problematic food and then avoid eating it while your gut repairs. Wheat and dairy are the most common allergens. Others are corn, rice, soy, eggs, nuts, citrus and fish. Because of the versatility of wheat and its low cost, it's used in most packaged foods. So if you're going without, read labels carefully. Heirloom wheat options Allergies vary from person to person. Some people sensitive to common wheat are able to enjoy the old wheat varieties spelt (Triticum spelta) and kamut (Triticum polonicum). These heirloom grains are comparable to common wheat in taste and texture. Genetically diverse kamut and spelt are available as a whole grain, as flour and in breakfast cereals, bulgur, pasta and baked goods, including bread. Kamut is superior in pasta and flat breads. Spelt flour is available both whole and refined and it works well in bread and baked goods. Wheat-free substitutes Wheat substitutes are, in a word, substitutes. They don't taste, smell or perform like the new or old wheat varieties. It is wheat gluten that enables bread to rise, pastry to have a tender, crusty flake and pasta to be firm and al dente but not soggy. However, in some uses the alternatives outperform wheat (see the Buckwheat Crepe recipe below). While it's a challenge to make wheat-free leavened bread, you can easily make delicious wheat-free quick breads, cakes, cookies and sauces. Cereal grains All wheat varieties belong to the cereal grain family. Rye is wheat's closest relative and it makes delicious leavened bread. Flour from the other cereal grain family members include barley, corn, millet, oats, rice, sorghum, tef and wild rice. They work best in baked goods. To better mimic the texture and performance of wheat, you can add xanthan gum. Unfortunately, many people who are wheat intolerant may become sensitive to other cereal grains if their digestive function is not mended. Non-cereal grains Amaranth, quinoa and buckwheat (despite its name, buckwheat is not a wheat-relative) are three grain-like seeds unrelated to cereal grains. It is rare for anyone to develop a sensitivity to them. As they do not contain gluten, they are less suited to breads, although they make excellent quick breads and cookies. Other substitutes Potato starch, arrowroot powder, cornstarch, tapioca, bean flour, chestnut flour and ground nuts can be used in combination with other ingredients for wheat-free dishes. Buckwheat Crepes Makes 12 crepes 1 cup buckwheat flour 2 tablespoons wheat, spelt, barley or arrowroot flour 1/4 teaspoon sea salt 2 large eggs 2 tablespoons unsalted butter plus more for the pan In a large bowl, combine the flours and salt. In another bowl, whisk together the eggs, butter and 1 3/4 cup water. Then stir the wet mixture into the dry, mixing until no longer lumpy. Set aside for 15 minutes. Pour the batter into a pitcher or a large measuring cup with a spout. Heat a 7" crepe pan, brush it with melted butter, and grasp the pan in one hand. Fill a 1/4 cup measure with batter, then pour the batter onto the pan while rotating it so a thin layer of batter covers the surface. Return the pan to the heat. Cook for 2 to 3 minutes or until the top has dried. Flip and cook an additional minute, or until the bottom is just lightly browned. Repeat until all the batter is used, keeping cooked crepes warm. Serve warm, with the filling of your choice. Local resident Rebecca Wood is a personal chef, food coach and author. Her book "The Splendid Grain" won both the James Beard and the Julia Child Cookbook awards. She may be reached, or her articles and recipes may be accessed, at www.rwood.com. DailyTidings.com Home Page Valley&State | Backpage | O&E | Sports | Archives | Weather | Classifieds Columnists | Faith&Beliefs | Obituaries | Revels | Subscribe | Contact Us Copyright 2004 Ashland Daily Tidings and Ottaway Newspapers All Rights Reserved Click Here Site Search: .:Advertisements:. RESOURCES - Mail Tribune News - ODOT Road Cams