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Foreignlady

Authentically gluten-free flatbread and other bread substitutes

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Hi, 

I am new to gluten-free and it occurred to me that several parts of the world don't rely on wheat in their diet, so I am looking for authentic world cuisine foods to try. At the moment, my quest is for bread substitutes. I have found a few to try but thought you folks might know others. I was surprised that I can't find a thorough list of the options somewhere. 

So, I plan to try:

* arepas, using masarepa or perhaps masa harina - to replace sandwich bread and hamburger buns

* injera, using teff, but I might not ferment it to make it easier and perhaps more palatable to my 5 year old celiac - to replace Naan and bread rolls with things like stew

* buckwheat crepes - for stuffing with savory ingredients or replacing regular pancakes

* socca, using garbanzo flour - for pizza base and to eat as is.

Have you come across anything else I could add to my list?

Thanks!

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16 minutes ago, Foreignlady said:

Hi, 

I am new to gluten-free and it occurred to me that several parts of the world don't rely on wheat in their diet, so I am looking for authentic world cuisine foods to try. At the moment, my quest is for bread substitutes. I have found a few to try but thought you folks might know others. I was surprised that I can't find a thorough list of the options somewhere. 

So, I plan to try:

* arepas, using masarepa or perhaps masa harina - to replace sandwich bread and hamburger buns

* injera, using teff, but I might not ferment it to make it easier and perhaps more palatable to my 5 year old celiac - to replace Naan and bread rolls with things like stew

* buckwheat crepes - for stuffing with savory ingredients or replacing regular pancakes

* socca, using garbanzo flour - for pizza base and to eat as is.

Have you come across anything else I could add to my list?

Thanks!

My grandmother used to make Empanadas with plantains, there is a trick to choosing the right ones, boiling them mashing them into a dough. You can sweet or use savory, she would either stuff them with a pumpkin puree, nut meg, and cinnamon base, and dust them in cinnamon sugar or she would go savory and stuff them with ground beef browned with cumin, and caramelized minced onion.

There is a pinoy dish I learned from some friend where they use grated yucca root to make breads and cakes, effort to it but very simple ingredients.

I used to make flat breads, and corn bread subs withs garfava (blend of garbanzo and fava bean flours...had to give that up after I realized it made my UC flare up.

I now make breads and flat breads out of coconut flour and egg whites...I have some recipes in the special recipe section for some, I also make stuff like protein crackers ....they are odd but addictive with sweetener and cinnamon coatings or a savory blend of spices. https://www.celiac.com/gluten-free/blogs/blog/1202-gluten-free-and-specialty-diet-recipes/

OH I did some crazy experimenting a year or so ago with a friend for alternate breading.....try taking your favorite chips, Dorritos/Beanitos/Late July flavor of choice, pork rinds, protes chips, etc. Pulse in a food processor and use it for breading your own meats or what we did was vegan cheese sticks.

I have turned to buying cauliflower foods pizza crust plant based, they can be over toasted into lovely crackers or done soft for a chewy flat bread type pizza.

Last time I did a lasagna we used zucchini cup lenth wise into strips layered with kite hill ricotta and beyond beef meat sub and marinara sauce

Alternative for noodles, you can do veggie spirals, konjac noodles, or what of my old favs in a salad blend, stir fry etc was to take deli meats and cut them into fettachinni style ribbons for noodles, these were crazy good in stir frys.

 

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I am replying to myself in case someone else is interested in whatever I find...

We had arepa burgers yesterday, it was awesome. My husband insists that it was better than traditional wheat buns.

Similar to pan de yuca, which I have ready to cook on hand (I will report back on how the kids like it later...)... pao de queijo and pandebono. All three are cheese bread variants from different South American nations, but of course have lots of dairy.

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