With all the recent problems arising with wheat gluten, there is a drive on to create healthy cake recipes that are completely wheat free. This will also help people with yeast intolerance to expand their diet and is the perfect aid for diseases like Crohns disease. There are a lot of ways to make sure that your recipe contains no wheat, or wheat by-products, and all of them are fairly easy to include in any standard recipe for cakes, breads and other dessert items.
Finding Substitutes For Your Recipes
The first substitute you can use to create wheat free healthy cake recipes is millet flour. It is easy to digest and will not trigger any allergies. It is also full of proteins, nutrients and vitamins B and E. rice flour is another great substitute for any wheat flour, and can generally be found in health food or Asian food stores. Sorghum is from Africa, and is a variety of cereal grains. Rich in vitamins and easily available in health food stores, it is often used as a substitute in spice cakes. Lastly, chickpea flour, a staple in Indian cuisine, is full of iron, zinc, magnesium, and phosphorous, and is great for improving your digestive system.