question for the pros

[celiacmaine-iac]

I'm planning on trying to convert a favorite recipe when it's rhubarb time. Right now the rhubarb is under about 5 feet of snow still, but I'm hoping to see bare ground by July... It's a rhubarb quick bread that used some whole wheat flour. What might best approximate whole wheat as far as taste and texture? I usually use either the 6/2/1 flour mix, or the Wendy Wark, and I use the Authentic brown rice flour in both. What would I add to get it more like whole wheat? I'm thinking maybe some teff, sorghum, or amaranth? The whole wheat was what made this bread so special. Any suggestions?

Here are the major ingredients flavor-wise, if that might help:
2-1/4 c. white flour and 1 c. w.w. flour
cinnamon and allspice
eggs
brown sugar
vanilla
rhubarb

Thanks.
Steph

[ostrich]

The closest thing I've found to whole-grain bread is Bread from Anna. But that's a mix, and it can get pricey. I'm not sure what to do if you want to make this from scratch. I'm curious to see what other people reply with.
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[mrsppmrxky]

Well, I have never cooked rhubarb, so I am not sure exactly what you are looking for. Have a look at this recipe http://forums.glutenfree.com/topic4957.html (I know that this is a bread loaf, but this loaf is more close in tasting like the 'whole wheat' .....or what I remember whole wheat tasting like. )

Look at the combination of flours and even the grains.......they could be ground as well and make a mix from the dry ingredients that are listed there.

If you want to go with your recipe and just that mix of grains, remember to add about 1 tsp of xanthan gum or guar gum for every cup of flour mix that you use in the recipe.


I am not sure if this is much help to you since I don't cook rhubarb here. Best of luck. Let us know how it comes out.
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[celiacmaine-iac]

Thanks Mrs P!The recipe you suggested called for buckwheat groats, which got me thinking that maybe buckwheat flour might do the trick. I also was wondering about putting some ground flax seed in it.

[cruelshoes]

I'm not an expert, but.....

I used to cook with whole wheat flour a lot. Hell, I even ground the wheat berries myself. It adds a lot of taste and texture to recipes, something that is missing from a lot of GF flours. If I were going to try to approximate those qualities, I would choose one or a combination of these flours: sorghum, millet, teff or amaranth. I would go easy on the amaranth, because the flavor might overpower the dish. A little montina thrown in there for texture might be fun too. If you like quinoa that might work in small quantities (I can't stand the taste of it, though). I would use the regular 6:2:1 mix for the all purpose flour and sub out the whole wheat flour with the others

I can't wait till my rhubarb plants come up. Homemade rhubarb pie is my absolute favorite. Reminds me of summer at my Grandmother's house.
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Dx 8/05 via bloodwork/biopsy
10-YO son Dx 11/05 via bloodwork/biopsy
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[celiacmaine-iac]

[mrsppmrxky]

Off topic: Where do you purchase your Montina FLour from? Their main website? The shipping would be higher for AL.

I have been trying to get our health food store to get it, but so far, no luck.

Wonder if Whole Foods would get it if I request it there?
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[celiacmaine-iac]

My health food store carries it.

Steph

[cruelshoes]