Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1):


Archived

This topic is now archived and is closed to further replies.

ShortieSunshyne

Substitute For Wheat Germ

Recommended Posts

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!

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I generally use rice bran in recipes that call for wheat germ. http://www.ener-g.com/store/detail.aspx?se...at=9&id=102 It's not exactly the same, but is a reasonable approximation of wheat germ.

Hope this helps.


-Colleen

Dx 8/05 via bloodwork and biopsy (total villous atrophy)

13-year old son Dx 11/05 via bloodwork and biopsy

Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

Share this post


Link to post
Share on other sites

Join eNewsletter

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.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

Share this post


Link to post
Share on other sites

Join eNewsletter

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.

Share this post


Link to post
Share on other sites

Join eNewsletter

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


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

Share this post


Link to post
Share on other sites

Join eNewsletter



Join eNewsletter