Megan Edwards
Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
Comments (7)
bread
Many of these bread recipes call for white whole wheat flour. I’ve never seen or heard of that. Any brands recommended to look for? TIA
What brand or mix of “flours” do you use for a gluten-free substitute?
Almost all of these recipes use whole wheat flour. As I am told not to ingest wheat is there a substitute I could use.
Can’t use wheat flour? Yes, you can! Those who are gluten sensitive can eat einkorn wheat. The best is sold by Jovial Foods.
I even know of someone whose entire family is celiac and they can eat this wheat. Beware though that there are companies selling emer for einkorn. If you want the real deal go to Jovial.
tooo much wheat flour
Thanks for the einkorn tip, Bev! We’ve been enjoying Jovial GF pastas, jarred tomatoes, beans, etc. Will check this out. I used to LOVE baking till my son found out he was gluten intolerant. Finally gave up trying to bake most things. Vegan + GF was too challenging. If this works, it’ll be so great!