Many individuals who have never heard the term wheat intolerance will likely not understand what it means. But those who suffer from its effects know just how much of a burden it is, part of which is the dietary modifications that must be made so that your body can function as normal.
What it doesn't mean though is that you can't enjoy the foods you once loved before. By making a few simple changes to foods such as cake, you can still continue to enjoy your share.
Unlike the past, in modern times we find it feasible to use flour substitutes when baking a cake, and obviously this kind of substitute does not include any wheat. This means you also have a healthier option to enjoy.
Millet for example is a very easily digested grain and you will find you have less of a chance to have an allergy from it. Sorghum, a cereal grain, is comparable, and so is amaranth. Both of them are utilized in baking. These substitutes also consist of large amounts of magnesium, silica and calcium. You may be interested to learn that amaranth grain has been utilized in Mexico as a method to combat malnutrition.
Even though there are many alternatives you can use when you bake a cake, certain flours should also be avoided because of their wheat content. These include:
- Brown, graham and self-raising flour
- Durum, semolina and bulgar
- Kamut, granary and triticale flour
Now, for most individuals, substituting wheat based flour with other flours isn