Tuesday, 7 February 2012

Wheat flour substitutes for GF living

Wheat flour substitutes

There are so many excellent substitutes for wheat flour that it is hard to know where to start. Try these first:
  1. For flouring or breading meats: Omit; or try cornmeal, potato flakes, almost any mixture of rice, bean or sorghum flours you normally use; crushed potato chips, crushed riceworks chips, gluten-free cereal or gluten-free bread crumbs. Choose a product similar to what it replaces.
  2. For gravies and sauces: Sweet rice flour or cornstarch. See product boxes for proportions of liquid or thickener and cooking instructions. Remember starches break down and get thin under high heat or long cooking times.
  3. For pudding and pie fillings: Cornstarch, potato starch, tapioca or arrowroot. Since starches get watery after a day or so, a mild flavoured gluten-free flour may be used. Look for a gluten-free flour combination with the least “gritty feel” such as sweet rice flour or a general rice flour and starch mixture.

Generic Gluten-Free Flour Mixture

Yield 6 1/3 cups
4 cups white rice flour
1 1/3 cup potato starch
1 cup tapioca flour
Sift ingredients together and store in plastic containers. Refrigerate for longer storage periods.
Source: Gluten-Free Diet
Shelley Case

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