Kari Pokorny

December 2, 2009 at 12:35pm

I need to make a bread that is at least 50% non-wheat...what kinds of flours can I just to achieve that? I'm dying to hear how the spelt came out!!! Spelt isn't non-wheat, Kari - if you're talking celiac or gluten issues. Spelt is a type of wheat whose gluten does seem easier to digest, but it's still wheat. Non-wheat flours that bakers use include rice, tapioca starch, and potato starch. However, you can't just substitute them for wheat flour willy-nilly. best to follow a specific recipe. There are lots of good gluten-free baking books out there; we offer Gluten-Free Baking Classics online here. And we'll also be offering our own delicious King Arthur gluten-free mixes beginning this winter sometime. Good luck - PJH
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