Wheat Alternative for the Wheat Allergic: Sweet Potato Flour

Filed in archive Allergy: Research and Development , Food Allergies , Gadgets and Tools Against Allergies by ruth on January 29, 2007

Agricultural Research Service chemists have developed a rice- and sweet potato flour pancakes that are acceptable and safe for those with celiac disease (gluten intolerance) and wheat allergies. Not only did they find a suitable substitute for wheat flour, the new formulation turned out to be even healthier in terms of their antioxidant content, with 56 percent more beta carotene than traditional wheat-based pancakes!

Shih and Daigle, whose findings were published in the Journal of Food Quality, experimented with different amounts of sweet potato flour. Then they scrutinized the pancakes' textural and nutritional properties. They evaluated the cakes' hardness, cohesiveness, springiness and chewiness-attributes that figure greatly when it comes to flipping, and noshing on, the perfectly textured flapjack.

Great! I just wonder how superior this formulation is to gluten-free pancakes mixes already available in the market. Or if one can achieve comparable beta-carotene by making your pancakes yourself using sweet potato flour.

Related Entries:

Wheat Allergies and Celiac Disease - 09 November 2006
Sorghum Beers for the Wheat Allergic - 23 December 2006
Allergy-Free Baked Goodies from Baking Delights - 17 January 2007
Dining Options for the Wheat Allergic in Chicago - 31 August 2007

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Tags: food+allergy wheat+allergy celiac+disease gluten pancake allergies potato+flour sweet+potato

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Response from: chupieandjsmama (01/29/07 8:40pm)

Very interesting! That sounds good. I just wonder how it works in other baked goods. I'd definitely try it if I could find it. By the way, went for my allergy testing today and the migraines were not caused by allergic rhinitis. Oh well, back to the drawing board on that one. Tested for 28 different things and the only slight positive was dust mites and it was really low.