There is a big difference between gluten intolerance and wheat intolerance.
Gluten is found in wheat, rye and barley, therefore, all three should be avoided by a gluten intolerant person.
A wheat intolerant person, however, can eat rye and barley, and should only avoid wheat.
There are several flour substitutes out in the market today that can be used for wheat-free cake recipes.
Many of them are even richer in nutrients than wheat.
The Millet is a good baking flour substitute rich in silica and protein.
It is also easily digested and is the least allergenic grain.
Sorghum is another type of grain that is grounded to produce flour.
Amaranth is also grounded into flour and is very high in calcium, magnesium and silica.
It is a very dependable grain in the fight against malnutrition in Mexico.
There are several flour substitutes out in the market today that can be used for wheat-free cake recipes.
Many of them are even richer in nutrients than wheat.
The Millet is a good baking flour substitute rich in silica and protein.
It is also easily digested and is the least allergenic grain.
Sorghum is another type of grain that is grounded to produce flour.
Amaranth is also grounded into flour and is very high in calcium, magnesium and silica.
It is a very dependable grain in the fight against malnutrition in Mexico.
There are a number of other flour substitutes used in baking cakes that should be avoided by the wheat intolerant due to their wheat content.
These flours are brown, bulgar, cake, granary, durum, plain and self-rising flours, semolina, whole meal flour, triticale, sauce flour, kamut, spelt, and graham flour.
There are many substitutes for wheat flour for baking wheat-free cakes, but the question is where are they available? Health stores and Asian food stores are a good bet.
But you can also purchase them online these days.
Flour substitutes, however, are becoming more and more popular, and because of this, grocery stores are starting to stack up on them.
Because of their health benefits, more and more people are using them aside from those that are wheat intolerant.
It should be expected, however, that breads baked with flour substitutes will taste different and will have a different texture.
This is because of the key difference in the gluten content that is in the rising of bread.
As a person ages, food intolerance may also worsen and can affect other health conditions, such as liver, kidney and heart deceases.
It is also similar to allergies wherein family members may share the same food intolerance.
It can be passed on through the genes.