Instructions: Use only 20 per cent soy flour in recipe, decrease temperature by 25 degrees. Some soy flours are low fat. If the one you are using is not, cream with the shortening or butter or mix with the liquid.

1/2 cup barley flour
1 cup millet flour (gluten free)

1 cup tapioca (gluten free)

1 and 1/4 cups rye flour
1 cup rye meal
1/2 cup ground nuts or seeds
4 to 5 cups bean flour
Other substitutes:
amaranth (gluten free)

pea flour (gluten free)

quinoa (gluten free)

sorghum (gluten free) (NOT for sprouting!)

teff

Tips for substituting for wheat flour:
Lower the temperature a little, lengthen the time a little.

Add 1/2 tsp. baking powder per cup of substitute flour.

Refrigerating dough 1/2 hour helps improve texture.

Dont bake anything thicker than 4 inches! (Try to stick to half that.)

For thickening, the following quantities equal 1 TBS of wheat flour: 1/2 TBS cornstarch (gluten free)

1/2 TBS potato flour or starch (gluten free)

1 TBS tapioca flour (gluten free)

1 & 1/2 TBS arrowroot (gluten free)

I have not tried these as I dont have need for them, but hopefully these will help. Check out the directions for changing bread machine recipes to hand made bread recipes on the RF4RP site.

White, Wheat-Free Bread Recipe With Variations

Liquids:
1 3/4 cups of water

(Im now using distilled water because of the chlorine and other chemicals in the city water; seems the chlorine can kill off the yeast and keep the bread from rising.)

3 large eggs (approx. 1/4 cup each)

3 tablespoons of liquid cooking oil (canola?)

1 teaspoon cider vinegar (preservative effect)

All of the ingredients should be at room temperature. Mix the liquid ingredients together and put them into the breadmaker loaf pan. Next, mix all the dry ingredients together, and pour them into the loaf pan.

On my breadmaker (no clue when it comes to doing this without a breadmaker), I use the "wheat" / 2-lb. loaf / light crust setting (4 hours 10 minutes total time).

Dry:
2 1/4 teaspoons (1 packet) of yeast
3 cups of rice flour
1/4 cup amaranth, bean or brown rice flour 3 1/4 teaspoons of xanthan gum (natural foods or specialty shop - be prepared or "sticker shock"!)

1/2 cup dried/powdered milk (the flaked stuff didnt work as good as the granules)

1 1/2 teaspoons of salt (garlic salt makes a nice change, and my potassium salt works just fine)

3 tablespoons of sugar

Make sure that your breadmaker will handle that large a loaf. A lot of the lower-priced breadmakers will only do one or one-and-a-half pound loaves, which leads to problems. After the ingredients are mixed thoroughly, peek into the breadmaker. If its soup, add a little more flour (and, next time, cut back to 1 2/3 cups water). With 2 cups of water, the dough shouldnt be too dry; if it is, though, add a couple tablespoons of warm water.

The amaranth and bean flours both have distinctive tastes to them. You may prefer to use just the white rice flour; and, you can try substituting 1/3 tapioca and, or potato starch for an equal mount of white rice flour.

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