Hi, I have a friend who can no longer use wheat flour. It was recommended that she use spelt, oat, rice, or quinoa. She is finding a lot of recipes using these flours, and is using them with great success for cooking, but not so much for baking. Her problem is when she tries to substitute one of these flours in recipes using wheat flours. She does not have a problem with gluten, but she doesn't know in what quantity to add it to baked goods for a good result with the other flours. She does realize that the products will not be exactly like those baked with white or whole wheat flours, but would like to be able to reproduce similar textures. The spelt bread recipes that she has tried, especially, are very dense, and while good, are not something she wants to eat everyday. I tried doing a google search for her, but mostly came up with gluten free websites. She doesn't have internet access. I was hoping someone here would have some suggestions. Even though I have only lurked until now, the suggestions I have come across in this newsgroup have helped me to improve my baking. Thanks to all. I will check back for replies.
Gyneth