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Being diagnosed as wheat intolerant, one may feel unsure what needs to be done to the diet to heal the body. It’s a misunderstanding to think foods that have wheat are totally off limits. Simple, easy changes made to foods like cake could make the wheat intolerant person enjoy a piece of it.

These days, a cake recipe can have wheat free flour substitutes. The following wheat flour substitutes are superior to wheat in their nutritious qualities. Millet is the best grain available for easy digestion. Also, it’s the least allergenic. It’s an excellent source of protein and silica and millet flour may be used for baking. Sorghum and millet are alike. Sorghum flour is produced from ground cereal grain. Amaranth is analternative grain ground for baking. It’s highly rich in calcium, magnesium, and silica. The people in Mexico use a lot of the amaranth grain to avoid malnutrition.

Although there are many alternatives to use to replace wheat in your cake recipes, there are certain kinds of flour that you should avoid. Because of the presence of wheat, it’s best to avoid brown, cake, granary, durum, bulgar, plain and self-rising flours. Additionally, exclude semolina, triticale, kamut, sauce flour, wholemeal flour, spelt, and graham flour.

Using flour without wheat may be an acceptable substitute for a cake recipe. The problem may be where such different types of flour could be bought. Most of the wheat flour substitutes mentioned above are found at natural health shops, Asian food stores, and online. Some major grocery stores are also stocking these grains and flours with the growing popularity of substituting wheat in cake recipes. People who aren’t wheat intolerant but simply searching for a healthier option to wheat are increasing the demand. Undoubtedly, the advantages of non-wheat grains are obvious.

The difference between wheat intolerance and gluten intolerance should be properly understood. Anything that has gluten cannot be consumed by folks with gluten intolerance. For example, they cannot eat wheat, rye or barley, and any other cereals that contain gluten. Barley and rye (but not wheat) can be consumed by the wheat intolerant person. It’s unavoidable that some foods like bread would taste  unlike the ones made with wheat flour substitutes. The texture of such foods would be different as well. Wheat’s gluten binds the dough and assists the bread to rise.

Intolerance to foods tends to worsen with age and often aggravate existing conditions such as heart disease, kidney, liver, and lung problems. Food intolerance, like allergies, may run in families. That is, a family member’s food intolerance may be shared by another member and even could be passed onto next generations.

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