My son's girlfriend was diagnosed with a (mild) allergy to wheat (not gluten). I'm looking for information on substitutions that will change existing recipes as little as possible. For example, I dredge meat (usually chicken) in flour before searing - it contributes to the flavor and thickens the sauces a bit. Before trying out all the grain and legume flour options, I thought I would look for some guidance. Any suggestions?
I noticed on-line that rye, barley and oats all have gluten - does anyone have experience with using those in place of wheat flour for low gluten items like cookies, biscuits or cake?
Thanks