Because of extensive drought conditions in the midwest, they are predicting rising wheat prices causing a trickling effect to items made with this specific ingredient. Fortunately, many cultures have found alternatives for wheat giving an awesome opportunity to try out some new cultural fare. To avoid paying high prices, here are four good wheat-free breads that are delicious, easy on the wallet when bulk purchasing and adapt well to any meal.
Quick breads do not require rise time and are usually made, well, quickly. Zucchini and banana breads are an example. If you adapt any recipe using a base gluten-free flour made from potato starch, brown and white rice flour, corn starch and tapioca flour, you can then make savory or sweet breads for any meal. Silkie’s Gluten Free Cookbook has a delicious recipe that I have found very useful. It’s simply 1/3 cup white rice flour, 1/3 cup brown rice flour, 1/3 cup tapioca flour, 1/4 cup cornstarch and 2 tablespoons soy flour makes a little over a cup and a quarter wheat-free flour.