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Substitute For Wheat Germ
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Hi, I am just realizing that I am intolerant to wheat/gluten and I have this really great recipe for banana chocolate chip muffin that calls for wheat germ. Are there any substitutes out there that I could use instead? If you could please email me at sunshinestorm@msn.com that would be wonderful. Thank you!

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Well, depending on the other ingredients you use, you may be able to just leave that out. However, if you want it there for texture, taste, or nutrient content, there are many things which might work well. Some things which come to mind for texture are ground flax, ground t'eff (or flour), ground Kasha (buckwheat), brown rice cereal, or ground chia seeds. For nutrients, both flax and chia tout bunches of healthy things, or a number of flours can be used in varying amounts, such as amaranth, t'eff, buckwheat, millet, sorghum, or bean flours. Almond meal is really good too.

IMO, t'eff goes very well with chocolate, and it's loaded with protein, fiber, and other things.

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Well, depending on the other ingredients you use, you may be able to just leave that out. However, if you want it there for texture, taste, or nutrient content, there are many things which might work well. Some things which come to mind for texture are ground flax, ground t'eff (or flour), ground Kasha (buckwheat), brown rice cereal, or ground chia seeds. For nutrients, both flax and chia tout bunches of healthy things, or a number of flours can be used in varying amounts, such as amaranth, t'eff, buckwheat, millet, sorghum, or bean flours. Almond meal is really good too.

IMO, t'eff goes very well with chocolate, and it's loaded with protein, fiber, and other things.

Thanks so much! I will look into those. The recipe calls for flour, which I've substituted with brown rice flour, as well as vanilla, baking soda, baking powder, chocolate chips and ripe bananas.

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Thanks so much! I will look into those. The recipe calls for flour, which I've substituted with brown rice flour, as well as vanilla, baking soda, baking powder, chocolate chips and ripe bananas.

I do believe you'll need to use a blend of flours, not just rice flour. Also don't forget the binders, meaning guar or xanthan gum. I find buckwheat flour works nicely in muffins, though again a blend always seems to work best. If you aren't adding milk or other acidic ingredients, you can leave out the baking soda. Usually it is only added to neutralize the pH, so the baking powder doesn't fizzle out.

Before you make them, I'd recommend taking a look at this thread:

http://www.glutenfreeforum.com/index.php?a...&pid=412397

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