I'll bring you flours....

During my last visit to the dietician we talked about Coeliac disease and how, like eczema, you can have varying degrees of it. I've always thought that this was a bit of a myth myself as surely if you're allergic to gluten then you're allergic to gluten right? Apparently not.
Some peoples immune systems only attack wheat gluten, while some attack other kinds as well as wheat.
I must admit I suspected as much but was a bit concerned about confusing wheat intolerance with coeliac disease. But, as the dietician said " a problem with wheat is more often than not the inability to digest gluten and other wheat proteins." So the two are quite cosy bed buddies it would seem.
Whether or not my problem with certain grains is due allergy, intolerance or some other freaky auto-immune problem I'm still waiting to find out. In the mean time one thing I have noticed is that I don't have the nasty symptoms with ALL grains and that at least gives me some scope for cooking.
So this week I turn to flour in it's many forms.
It's funny really, my most favourite move scene of all time is from Stranger than Fiction, where Will Ferrell's Character Harold gives his love interest a box of different baking ingredients and declares " I brought you flours." It's brilliant and in a way that's what I'm bringing you today.


First on my list whenever I make pastry is Spelt flour. It's an ancient relative of wheat and does more or less the same stuff wheat does but unfortunately it's so bland you can't ever bake it by itself.
I usually combine it with Rye flour which gives it a nutty taste a bit like wholemeal bread; but you do need to add a little more water to your pastry or dough as it's a tough and thirsty grain.
 I also use Soya flour on occasion but again I usually combine it with other flours as it's sweet nutty flavour can get a bit much.
Rice flour is a good one for making tea breads and muffins but you have to watch the liquid in take of this gem. Too much and it's a squishy mess, too little and it's like dust.
Coconut flour is ridiculously expensive but again makes fabulous cakes; if you don't mind the overwhelming coconut flavour. Only buy name branded stuff though as the cheaper brands don't grind it fine enough and the texture is only one step down from dessicated coconut.
Amaranth flour is a powerhouse of nutritional goodness and a not too well known grain at the moment. It is gluten free and is a suggested grain for coeliacs.
I stumbled across it by accident, in the bargain bin at the health food shop near me. After doing some research I discovered that not only does it make a really good crunchy crumb for coating fish and adding a bit of substance to loaves and crumbles, it is also a dietary must have.
Not only is it rich in Amino acids, it contains up to four times more calcium than wheat and twice as much iron and magnesium. WOW!
 It tops my shopping list whenever I go on a health food run and I add it to all manner of things. You must remember though that Amaranth flour must not be eaten raw, it must always be cooked as it's impossible to digest it otherwise.
 You can add it to:

• Bread mixes
• Dumping mixes
• crumbles
• pastry

And many more. I recommend you try it if you get the chance. I usually mix it with Spelt and Rye as part of a bread dough mix and it gives it a nutty flavour.
I hope you get the chance to try out and discover other grains that will pep up your cooking as it can be a drag when everywhere is dominated by wheat.
 I hope you've enjoyed the flours, my little gift to you :)