Guests with grain sensitivities?

Here’s a tip to help people feel appreciated and welcomed.

Like most of us, I have friends and guests with sensitivities to wheat and/or gluten. So I always have a range of grains on hand so I can easily make something they will feel comfortable eating. If you don’t have a mill, I encourage you to buy small quantities of flour you know your friends or neighbours can eat, and store them in your freezer. These might include spelt, heritage wheat, oat, barley, or pea flours.

During the past week, I have had many opportunities to bake for a visiting friend who cannot eat wheat. However, she is fine with spelt, and spelt works well for bread as well as for baking with baking powder or soda in biscuits, cookies, scones, etc. I also used oat flour as a straight substitute for wheat in brownies and a strawberry cobbler. In most cases you can simply use recipes you already use and like, and substitute the kinds of grain. Have fun with your experimentation!

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