l 1/8 cupfuls barley flour 5/6 cupful buckwheat flour 1 1/6 cupfuls fine corn-meal 1 scant cupful peanut flour 7/8 cupful rice flour 1 1/2 cupfuls rolled oats 1 1/8 cupfuls rolled oats, ground in food chopper 1/3 cupful tapioca flour 7/8 cupful soy-bean flour 3/4 cupful potato flour 1 cupful rye flour
Although yeast breads are not so satisfactory if made entirely of a grain other than wheat, quick breads of desirable grain and texture may be made without wheat. It has been found, however, that a combination of two or more wheat substitutes gives more satisfactory results than a single substitute.
When no wheat is used in quick breads, the following combinations of substitutes are suggested by the United States Department of Agriculture, States Relation Service.
Rolled oats (ground) or
Barley flour or
Buckwheat flour or
Peanut flour or
Soy-bean flour
and
Corn flour or
Corn-meal or
Rice flour or
Potato flour or
Sweet potato flour
Since the wheat substitutes contain little or none of the kind of protein which when moistened forms a sticky and elastic substance, an increase in the number of eggs in quick breads containing no wheat produces a satisfactory texture. The albumin of eggs aids in holding the materials together.
By scalding certain of the wheat substitutes before adding them to other ingredients, a sticky starch paste is formed. This also aids in binding materials together.
When using a wheat substitute instead of wheat (as suggested in Quantity of Baking Powder in Quick Breads) it is advisable to increase the quantity of baking powder,—1/2 teaspoonful for each cupful of the substitute used. Thus, if a muffin recipe calls for 3 1/2 teaspoonfuls of baking powder and 2 cupfuls of corn flour are substituted for wheat, the quantity of baking powder should be increased to 4 1/2 teaspoonfuls.
WHY WHEAT IS POPULAR.—In this country, wheat is doubtless the most used of all grains. Its white or creamy color and mild flavor which blends well with that of many foods account in part for its popularity. From a culinary standpoint, wheat flour is more satisfactory to use than any other kind. It produces breads of pleasing texture,—tender but firm enough to hold their shape. Yeast breads made of wheat flour are larger than those made with other cereals.