WWI made it necessary for people to conserve wheat flour — bringing about what amounted to an early gluten-free movement. Here’s a look at a few of the wheat-free recipes created during wartime.

oat-barley-flour-bread

Wheatless Recipes

Rice & barley bread recipe

1 c liquid
2 to 4 teaspoons fat
4 teaspoons syrup
2 eggs
6 teaspoons baking powder
1 teaspoon salt
1-1/8 (5 oz.) rice flour
1-7/8 cup (5 oz.) barley flour

Method

Mix the melted fat, syrup, liquid and egg. Combine the liquid and well mixed dry ingredients. Bake as a loaf in a moderately hot oven (205 degrees C or 400 degrees F ) for one hour or until thoroughly baked. Nuts, raisins, or dates may be added, making the breads more nutritious and very palatable.

Combination muffins

(Method of Mixing)

Add to the cup of milk the melted fat, syrup, and slightly beaten egg; sift the salt, baking powder, and flour together. Use a coarse sieve so that no part of the flour is wasted. Combine the two mixtures, stirring lightly without beating. Bake in a hot oven (437 degrees F or 225 degrees C) for 20 to 30 minutes, depending upon the size of the muffins.

These recipes make 21 small muffins (3 of which make a 2-oz serving) or 8 very large muffins. The ground rolled oats are the same as rolled oats ground in a food chopper. When using oats, mix them with the other sifted dry ingredients. When cornmeal is used, mix — do not sift — the ingredients.

Suggestions

The wheat substitute recipes given below show that a wide variety of combinations possible even when limited to the use of a few substitutes. All of the combinations are good. In nearly all cases, a combination of substitutes makes a better product than the use of only one substitute. Muffins containing oats have a particularly peasant flavor. Other substitutes used with buckwheat will modify the color and improve the flavor of the product. The use of molasses will also do this.

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1 c liquid
1 tablespoon fat
2 tablespoons syrup
1 or 2 eggs
4 teaspoons baking powder
1 teaspoon salt

with…

No 1 — 50/50
1-1/2 c barley flour
1-1/8 c ground rolled oats

No. 2 —  75/25
2-1/4 c barley flour
1/2 c ground rolled oats

No. 3 — 50/50
3/4 c buckwheat
1-1/8 c ground rolled oats

No. 4 — 50/50
3/4 c buckwheat
1 c corn flour


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About this story

Source publication: The Ogden Standard, Utah

Source publication date: 8 June 1918

Filed under: 1910s, Bread recipes, Food & drink

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