Guest guest Posted April 3, 2010 Report Share Posted April 3, 2010 I am allergic to wheat, gluten, corn and rice. Are there any flour combinations I can use that don't include any of these. Nearly all the recipes I look at are based on rice flour. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2010 Report Share Posted April 3, 2010 i really like using chickpea flour (I think it's also called 'besan'). We make a flat bread of sorts from it and my non g-f kids prefer it to wheat-containing bread ________________________________ mharrel100 <mharrel100 Sat, April 3, 2010 4:11:58 PM Gluten Free and Allergy to Rice  I am allergic to wheat, gluten, corn and rice. Are there any flour combinations I can use that don't include any of these. Nearly all the recipes I look at are based on rice flour. Margaret Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2010 Report Share Posted April 3, 2010 Margaret, can you tolerate sorghum? You may be able to use that or millet to replace rice flour. Many people also use blanched almond flour as a base. Sally On Sat, Apr 3, 2010 at 1:11 PM, mharrel100 <mharrel100 wrote: > > > I am allergic to wheat, gluten, corn and rice. Are there any flour > combinations I can use that don't include any of these. Nearly all the > recipes I look at are based on rice flour. > > Margaret > > > -- " If you want to write fiction, the best thing you can do is take two aspirins, lie down in a dark room, and wait for the feeling to pass. If it persists, you probably ought to write a novel. " —Lawrence Block, Writing the Novel From Plot to Print Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2010 Report Share Posted April 3, 2010 On Sat, Apr 3, 2010 at 4:11 PM, mharrel100 <mharrel100 wrote: > I am allergic to wheat, gluten, corn and rice. Are there any flour > combinations I can use that don't include any of these. Nearly all the > recipes I look at are based on rice flour. > Margaret, I don't use flours at all, so I doubt I'd be of much help, but I just wanted to offer my sympathy on being allergic to so many major food items. I don't care for the taste of bean flours, but that's one option. Maybe amaranth or millet. Good luck on finding what you need. Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 3, 2010 Report Share Posted April 3, 2010 Have you tried experimenting with quinoa, amaranth, arrowroot starch and tapioca flour? I haven't come up with a good grain free flour blend yet, but these are the flours I can use. I recently bought some plantain flour to experiment with as well. There is a recipe for amaranth breadsticks in the current vegetarian times magazine that I was going to try tomorrow. I'll let you know how they turn out. I was also going to experiment with a little bit of the dough and try to make some small pizza crusts. For the most part I just eat fruits and veggies. I add hemp to my smoothies for protein. I did make some fried zucchini a while back and for the breading I mixed equal parts of quinoa flour and shelled hempseed with a little sea salt and pepper and that was increadibly good! Also, you can sub quinoa grain for rice or cous cous in recipes. My idea with the plantain flour is to try to make tortillas so I can make tacos and stuff like that. I'll let you know if any of that works out. Good luck! On Sat, Apr 3, 2010 at 4:11 PM, mharrel100 <mharrel100 wrote: > > > I am allergic to wheat, gluten, corn and rice. Are there any flour > combinations I can use that don't include any of these. Nearly all the > recipes I look at are based on rice flour. > > Margaret > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2010 Report Share Posted April 4, 2010 I posted this a while back .... It gives some info on the different types of flours. I find that added tapioca and potato starch make things that are good. I don't think that they have much nutrition though. Corn Meal : Sweat, heavyGreat for breadingFair for thickening though not preferedExcellent for baking, especially good for breadsUse up to 25 -50 percent in overall flour. Can be drying though so be careful. Sorghum It has a heavy sweet taste Fair for breading Not suitable for thickening Excellent for baking. Especially good with cakes, cookies and fruit breads. Sometimes used alone, but is best tasting when used in combination with tapioca, bean flours and starch. Use for jump to 50 percent of overall flour. White Rice is bland and inexpensive Not suitable for breading Not suitable for thickening Good for baking. Combines well with tapioc, potato starch and cornstarch. Is best suited for cakes and cookies. Big yeast feeded, poor quality nutrition. Sweet Rice Is bland and gritty Not suitable for breading Excellent for thickening Excellent for baking. Can be combined with rice flour Use very little of this in breads. Nice in cakes, and cookies. Up to 10 percent of overall mix Amaranth Flour mild and nutty. ok for breading fair for thickening excellent for baking ... up to 25 to 50 percent of flour great when combined with quinoa and arrowroot starch also good combined with white buckwheat Arrowroot flavorless great for breading ... add seasoning/other gf flours for taste excellent for thickening. ... use like cornstarch. disolve in cool liquid and add to boiling water ... don't cook over 5 minutes. Over cooking results in it loosing thickening ability excellent for baking ... up to 25 percent of flour. Brown Rice Flour : Mild flavor not great for breading satisfactory for thickening ... use 25 percent more than you would with wheat. excellent for baking 7/8c. of brown rice flour equivalent to 1 c. of wheat flour use up to 50 percent brown rice flour with other flours for best results. Buckwheat Dark Strong characteristic flavor Very good for breading Bad for thickening Satisfactory for cooking only with other flours > > Watch out ... commercial buckwheat MAY contain wheat. Verify gluten free Buckwheat White Mild and mellow taste. Totally different from dark Excellent for breading Bad for thickening Excellent for baking ... tendency to dry one of the least expensive alternatives easy to grind yourself. Chickpea Flour Blends well with other flours Not great for breading Excellent for thickening ... approximates wheat Excellent for baking use 25 percent with other flours Nut flours Excellent flavor -roasting makes even more flavorful Excellent for breading Cashews can thicken well Excellent for baking ... up to 25 percent. Reduce oil in recipe slightly to account for high oil content of nut flour Potato Flour Bland may leave a potato flavor Not suitable for breading can be used for some thickening but not desirable Ok for baking substitute 1/2 to 5/8 c. of potato flour for 1c. of wheat flour. combines well with brown rice flour to add body to cookie dough. Let batter stand for a few minutes before baking to allow flour to absorb liquids. Potato Starch Bland Crisps well for breading Poor for thickening ... turns to glue Suitable for cakes but not breads. Needs eggs, baking powder and other leavening. Very high yeast feederDon't confuse it with potato flour Quinoa Flour Flavor is pleasant, nutty and ASSERTIVE Poor for breading Poor for thickening Satisfactory for baking when flour is FRESH. Baked goods can be dry ... add fruit sauce or veggie sauce along with arrowroot starch to help retain moisture If flour is ground from unwashed seeds ... bitter taste will result. Tapioca Starch Flour Silky and flavorless Very good for breading Excellent for thickening. Dissolve in cold water .. don't leave on heat after it thickens use as cornstarch can be used in combo with arrowroot for yummy pies~ Excellent for baking Substitute up to 25 percent of overall flour mix Don't confuse tapioca starch with tapioca granules used to make pudding/pies. Teff Flour Flavor is distinctive and sweet Satisfactory for breading Not easy to use for thickening. Good for baking - especially brownies, cakes and pancakes. Not great with yeast Use up to 25 percent of overall flour mix. Very low in fat ... will dry quickly if overbaked. Nutritionally teff is impressive! MUST VERIFY from a GLUTEN FREE SOURCE ... many cross contamination issues. Millet Flavor is mild Satisfactory for breading Not great at thickening Excellent for baking ... Use up to 25 percent of overall flour mix. Helps give body to your cookies, cakes and breads. Gives a wheat like texture/taste. Is drying to foods so be careful to not overbake. Bean Flours / Lentils Flavor is moderate Not suitable for breading Poor for thickening Excellent for baking ... up to 25 percent. Watch out can take over the taste. Coconut flour : Sweet tasting Poor breading by itself Poor thickening Excellent for baking. Replace up to 25 percent of overall flour content. Especially good in cakes, muffins, and cookies. Great for sweet breads as well. Not as good for straight breads. May need to adjust oil content to account for oilyness of coconut. Excellent yeast fighter. Coconut Flakes : Same as coconut flour Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2010 Report Share Posted April 4, 2010 Here's one mix from the Files ( ). There are several other rice-free mixes but they contain cornstarch. You may be able to sub that out using arrowroot or another starch. Look in " ***Recipes Posted to VGF*** " and then " Flour Blends " . The rice-free mixes are labelled as such. Bette Hagman Flour Sub 2 cups sorghum 2/3 cup potato starch 1/3 cup tapioca starch Blend well before using. Can double, triple, etc. but keep ratios of amounts of flour constant. , " mharrel100 " <mharrel100 wrote: > > I am allergic to wheat, gluten, corn and rice. Are there any flour combinations I can use that don't include any of these. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2010 Report Share Posted April 4, 2010 I really like plantain flour. Need to put it on my errand list. I haven't had anything fail with it yet. Pam On Sat, Apr 3, 2010 at 4:11 PM, Jae Jones <recyclednew wrote: > > > Have you tried experimenting with quinoa, amaranth, arrowroot starch and > tapioca flour? I haven't come up with a good grain free flour blend yet, > but > these are the flours I can use. I recently bought some plantain flour to > experiment with as well. There is a recipe for amaranth breadsticks in the > current vegetarian times magazine that I was going to try tomorrow. I'll > let > you know how they turn out. I was also going to experiment with a little > bit > of the dough and try to make some small pizza crusts. > For the most part I just eat fruits and veggies. I add hemp to my smoothies > for protein. I did make some fried zucchini a while back and for the > breading I mixed equal parts of quinoa flour and shelled hempseed with a > little sea salt and pepper and that was increadibly good! > > Also, you can sub quinoa grain for rice or cous cous in recipes. My idea > with the plantain flour is to try to make tortillas so I can make tacos and > stuff like that. I'll let you know if any of that works out. > > Good luck! > > > On Sat, Apr 3, 2010 at 4:11 PM, mharrel100 <mharrel100<mharrel100%40aol.com>> > wrote: > > > > > > > I am allergic to wheat, gluten, corn and rice. Are there any flour > > combinations I can use that don't include any of these. Nearly all the > > recipes I look at are based on rice flour. > > > > Margaret > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2010 Report Share Posted April 4, 2010 Thanks. That is good to know! I've been a little hesitant in starting experimentation because I get very frustrated when food ends up in the trash, as I'm sure you all can relate! lol On Sat, Apr 3, 2010 at 11:14 PM, pdw <pdworkman wrote: > > > I really like plantain flour. Need to put it on my errand list. I haven't > had anything fail with it yet. > > Pam > > > On Sat, Apr 3, 2010 at 4:11 PM, Jae Jones <recyclednew<recyclednew%40gmail.com>> > wrote: > > > > > > > Have you tried experimenting with quinoa, amaranth, arrowroot starch and > > tapioca flour? I haven't come up with a good grain free flour blend yet, > > but > > these are the flours I can use. I recently bought some plantain flour to > > experiment with as well. There is a recipe for amaranth breadsticks in > the > > current vegetarian times magazine that I was going to try tomorrow. I'll > > let > > you know how they turn out. I was also going to experiment with a little > > bit > > of the dough and try to make some small pizza crusts. > > For the most part I just eat fruits and veggies. I add hemp to my > smoothies > > for protein. I did make some fried zucchini a while back and for the > > breading I mixed equal parts of quinoa flour and shelled hempseed with a > > little sea salt and pepper and that was increadibly good! > > > > Also, you can sub quinoa grain for rice or cous cous in recipes. My idea > > with the plantain flour is to try to make tortillas so I can make tacos > and > > stuff like that. I'll let you know if any of that works out. > > > > Good luck! > > > > > > On Sat, Apr 3, 2010 at 4:11 PM, mharrel100 <mharrel100<mharrel100%40aol.com> > <mharrel100%40aol.com>> > > > wrote: > > > > > > > > > > > I am allergic to wheat, gluten, corn and rice. Are there any flour > > > combinations I can use that don't include any of these. Nearly all the > > > recipes I look at are based on rice flour. > > > > > > Margaret > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2010 Report Share Posted April 4, 2010 Just had the amaranth breadsticks. OMG where they gooooooood!!! I checked the vegetarian times website and they don't have the recipe available on the website yet. I'll type it out later for those who don't have it, with my subs noted. Since I can't have garlic, I added a little ginger instead, and I used gaur gum instead of xanthan gum. Even the gluten eaters love them! I made some flatbreads/pizza crust for later by squeezing the dough out in a spiral kind of like those big lollipops. I'm exauhsted after cooking and cleaning for 2 days straight, so the recipe will come after I rest for a while. Hope everybody is having a great weekend! Take care... On Sat, Apr 3, 2010 at 6:11 PM, Jae Jones <recyclednew wrote: > Have you tried experimenting with quinoa, amaranth, arrowroot starch and > tapioca flour? I haven't come up with a good grain free flour blend yet, but > these are the flours I can use. I recently bought some plantain flour to > experiment with as well. There is a recipe for amaranth breadsticks in the > current vegetarian times magazine that I was going to try tomorrow. I'll let > you know how they turn out. I was also going to experiment with a little bit > of the dough and try to make some small pizza crusts. > For the most part I just eat fruits and veggies. I add hemp to my smoothies > for protein. I did make some fried zucchini a while back and for the > breading I mixed equal parts of quinoa flour and shelled hempseed with a > little sea salt and pepper and that was increadibly good! > > Also, you can sub quinoa grain for rice or cous cous in recipes. My idea > with the plantain flour is to try to make tortillas so I can make tacos and > stuff like that. I'll let you know if any of that works out. > > Good luck! > > On Sat, Apr 3, 2010 at 4:11 PM, mharrel100 <mharrel100 wrote: > >> >> >> I am allergic to wheat, gluten, corn and rice. Are there any flour >> combinations I can use that don't include any of these. Nearly all the >> recipes I look at are based on rice flour. >> >> Margaret >> >> >> > > Quote Link to comment Share on other sites More sharing options...
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