But the one thing that’s tricky about entertaining Scott and Kimberly is that Kimberly is allergic to wheat. Of course, learning to be a good hostess to Kimberly, (ie. showing my love) is making foods that she can enjoy. So I did some experimenting and these are my conclusions.
There’s no such thing as a really delicious yeast bread/crust that doesn’t contain wheat. But I did find that the recipe on the side of the Bob’s Red Mill potato starch package is the best tasting and has a decent consistency. I layered the loaf with cinnamon and sugar and it tasted good enough to be a treat.
We can substitute “Kimberly flour” for regular wheat flour recipes in most quick breads like corn bread, banana bread, pumpkin muffins etc. Pizza crust uses yeast, of course, and it tasted fine but wasn’t chewy like it ought to be. It couldn’t be rolled but only “pressed” into shape. The pie crust that used Kimberly flour, (and some oat flour I made by blending rolled oats in my blender) was quite nice. I added brown sugar to it and I really liked it.
Here’s the recipe for “Kimberly Flour.” If you’re dealing with a gluten free diet, you ought to have a grain grinder so you can grind your own grains. They’re very expensive, otherwise.
2 cups of brown rice flour
1 cup sweet sorghum flour (I buy the exotic flours already milled)
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup corn starch.
2 tablespoons xanthum gum powder.
I like to add a cup of navy bean flour. Kimberly doesn’t like the flavor in yeast breads or crusts, but it isn’t noticeable in strong flavored foods like banana bread or pumpkin bread. I don’t notice it in any recipe after it’s baked, though it’s strong-tasting before baking. I like to add the protein and fiber from the beans. Brown rice instead of white rice can make up for that.
Mix and store to use like regular flour in recipes that use baking soda/powder for leavening.
You can buy the grains already ground into flour from a store that carries Bob’s Red Mill products, or buy the whole grain and grind it yourself. Many food processors have the grain grinder attachments.
But if you’re one of those poor wheat allergy sufferers, here’s a recipe that will knock your socks off. . .
Beth’s Chocolate Orange Sheet Cake ( and it’s easy to make gluten free!)
Start by boiling two whole (uncut) navel oranges for an hour or pressure them in a pressure cooker for 15 minutes. (Leave whole for cooking) Preheat oven to 400 Fahrenheit.
blend in a mixing bowl:
1 teaspoon vanilla extract 2 eggs
2 teaspoons of vinegar
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