Non grain flours for goodies!

[lmcpug]

http://www.celiac.ca/EnglishCCA/egfdiet2.html

For those of us who like to bake goodies for our Puglets;
I thought I would put the Celiac site on here because it has good
info on non grain flours to use

Lori

flour substitutions link:
http://www.celiac.ca/EnglishCCA/egfdiet ... stitutions

[Gerk]

Thanks Lori, good info to know.

[Anna]

There are a couple of brands of dog cookies out there that use garbonzo bean flour.  It works great - they make really crunchy cookies.

[Gerk]

There was a wheat-free one I saw at petsmart yesterday, I don't remember the brand offhand .. but I think a box of them might be in my purchasing future

[Anna]

Careful with the ones that claim "wheat free" - they usually are just substituting one grain for another.  

[Gerk]

Ahhh hmm didn't think of that!  Thanks for the tip.  I'll read the ingredients carefully before I buy

Mark

[littleman]

Ahhh hmm didn't think of that!  Thanks for the tip.  I'll read the ingredients carefully before I buy

Mark

ya, I read 'em even when they claim to be grain free.

[lmcpug]

Careful with the ones that claim "wheat free" - they usually are just substituting one grain for another.  

[Gerk]

the only treats we actually buy for the Bugster now are actually dried liver treats and bullies. His other treats are apples and carrots ( both of which he totally loves)

[lmcpug]

That sounds like great treats, Mark :roll:

:lol:

Lori

[lmcpug]

Foods to avoid:
(for those who are wheat and grain intolerant)

Hope that this list I found will help some of you out there, who like to
bake and/or make foods for your fur babies
This has been an invaluable list for me when I go shopping. Lori

GLUTEN-CONTAINING INGREDIENTS TO BE AVOIDED:
Barley    Graham Flour    Rye
Bulgar    Kamut*    Semolina
Cereal Binding    Malt**    Spelt (Dinkel)*
Couscous    Malt Extract**    Triticale
Durum*    Malt Flavouring**    Wheat
Einkorn*    Malt Syrup**    Wheat Bran
Emmer*   Oats***   Wheat Germ
Filler    Oat Bran***   Wheat Starch
Farro*    Oat Syrup***
   
* Types of Wheat
** Derived from barley
   
*** Information about eating oats, go to:
www.celiac.ca/EnglishCCA/edfdietoats.html

Used with permission from Gluten-Free Diet,
A Comprehensive Resource Guide by
Shelley Case, B.Sc., RD - ISBN 1-894022-79-3
go to: www.glutenfreediet.ca



GF Substitutes:
Substitutions for 1 Tablespoon Wheat Flour
1/2 tbsp    Cornstarch            7 mL
1/2 tbsp    Potato starch or flour    7 mL
1/2 tbsp   White rice flour    7 mL
1/2 tbsp    Arrowroot starch    7 mL

2 tsp    Quick-cooking tapioca    10 mL
2 tsp   Tapioca starch            10 mL
2 tbsp    Uncooked rice            30 mL

Substitutions for 1 Cup (240 mL) Wheat Flour**

Mix together:  2 cups Brown rice flour   500 mL
               2 cups Sweet rice flour   500 mL
               2 cups Rice polish    500 mL
**(ENER-G PURE RICE POLISH
Ingredients: Rice polish is the meal taken off the
brown rice in order to make white rice.)**
Store in an airtight container and use 7/8 cup (215 mL)
of the mixture in place of 1 cup (240 mL) wheat flour.

Other Substitutions for 1 Cup (240 mL) Wheat Flour:
5/8 cup    Potato starch               150 mL
7/8 cup    White or brown rice flour  215 mL
1 cup           Corn flour               240 mL
1 cup            Fine cornmeal              240 mL
3/4 cup    Coarse cornmeal       175 mL
or blend together:
5/8 cup           White or brown rice flour  150 mL
1/3 cup         plus Potato starch flour    75 mL
or blend together:
1 cup           Soy flour                  240 mL
1/4 cup    plus Potato starch flour    50 mL
or blend together:
3/4 cup         Rice flour                 175 mL
1/4 cup           plus Cornstarch        50 mL
or
7/8 cup           Whole bean flour      215 mL
** A combination of flours/starches gives a better
gluten-free product.**

* Taken from Manual of Clinical Dietetics,
Sixth Edition - ISBN 0-88091-187-5