Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 I found this recipe on the internet a while ago. It looks easy enough to adapt to gluten free, but I would like to know which flour would be the best to replace the gluten flour. 2 cups cooked brown rice 1 stick celery, chopped 2 onions, chopped 2 tblsp soy sauce - wheat free tamari 2 cups breadcrumbs - GF breadcrumbs or rice crumbs 1/2 cup chopped walnuts 1 tblsp soya flour 1 TBLSP GLUTEN FLOUR ??? 2 tblsp besan (chick pea flour) 1 tsp sage 1 tsp sweet basil salt to taste Simmer onions and celery in 1/2 cup water and soy sauce. Whent tender add rice. Add remainder of ingredients and mix well. On a plate covered with flour place heaped teaspoonfuls of mixture. Roll in flour and roll in hands to form frankfurt. Fry in a little olive oil. Yields approx. 60 Thanks, KIM, Australia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 Vegetarian Frankfurts >>>I found this recipe on the internet a while ago. It looks easy enough to adapt to gluten free, but I would like to know which flour would be the best to replace the gluten flour. 1 TBLSP GLUTEN FLOUR ??? In this case it appears the gluten flour is being used as a binder. When wet it becomes so rubbery and strong. I'm not sure. . .maybe flax seed gel would work. It is a hard substance to replace. I might also try other starchy flours. ~ LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 At 04:08 AM 12/6/02 +0000, you wrote: >I found this recipe on the internet a while ago. It looks easy enough >to adapt to gluten free, but I would like to know which flour would >be the best to replace the gluten flour. How about tapioca? Maybe even mix it with a little water a la Buckwheat Pete to get it gooey. Susie momma to Sarah Rose (May 9, 1995), Emily (April 8, 1998) and Anna (March 15, 2001) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 I was thinking binder too LaDonna, but thought maybe a vegetable instead like squash, pumpkin, carrot or tomato, rather than the flaxseed gel. I keep baby food purees of these on hand to use as binders. Something else might be to try adding slippery elm or guar gum if you care for those. Potato starch, tapioca starch, arrowroot or even kudzu are starchy enough to act as binders in this recipe but I don't know how much extra one would add to equal 1 tblsp of gluten. BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does the Lord God require of you? To act justly and to love mercy and To walk humbly with your God. hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 Thanks to everyone for your help, When LaDonna mentioned " rubbery " , I thought arrowroot cooked up with a little water (I'm still trying to find tapioca starch and flax seed over here). I mixed one slightly heaped Australian tablespoon (probably about 5 teaspoons) of arrowroot with the celery, onion and water mix (after they were cooked), cooked for a minute and two so it was like a thick glue. Seemed to do the trick. I made these bigger than the recipe said - about 3-4 " long and about 3/4 " thick. I also added a couple of chicken style stock cubes because the mix tasted like it needed something else. Everyone said they looked like something I would rather not mention. When they were fried up, they tasted surprisingly like sausages - quite " meaty " . Even my 16 yr old who normally won't eat much GF or vegan type foods ate them I like the idea of adding vegies to them, both for binding and for taste. Thanks, this group gives me so much inspiration, KIM, Australia. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 >>>When LaDonna mentioned " rubbery " , I thought arrowroot cooked up with a little water (I'm still trying to find tapioca starch and flax seed over here). Good idea, Kim. And reading your post reminded me that if Amy checked in on this she would probably suggest some Emes vegan gelatin. Isn't it interesting how we all have our favorite binders/substitutes? The good thing is, there is more than one alternative! LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 HI LaDonna! Have you gotten my private e-mails?? I might have recommended Emes gelatin.. I am finding that I need to try something before I recommend it lately.. and I am not trying many things. To bad for me. Although my GF Vegan baking is making leaps in taste and texture which I am so happy for. Somewhere in my move to Vancouver this year I have forgotten how to cook and am reteaching myself. Does that happen to anyone else out there when they move? I find I use convience foods then when it is time to start cooking again I have forgotten everything.. even our favorite. It is strange how the mind goes blank sometimes. Glad to see you are feeling better LaDonna, was sad to hear you had been sick. Amy Tea Cozy wrote: >>>>When LaDonna mentioned " rubbery " , I thought arrowroot cooked up with >>>> > a little water (I'm still trying to find tapioca starch and flax seed > over here). > > Good idea, Kim. And reading your post reminded me that if Amy checked in on this she would probably suggest some Emes vegan gelatin. Isn't it interesting how we all have our favorite binders/substitutes? The good thing is, there is more than one alternative! > > LaDonna > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 , " Kim " <bearhouse5@h...> wrote: (I'm still trying to find tapioca starch and flax seed > over here). I found out this morning why I haven't found flaxseed here in Australia. It's called linseed here. I had seen plenty of flaxseed oil but not the seeds - now I know why. KIM, Australia. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 I think that Vancouver is probably at a different (sea) level, Amy (wink wink) Any excuse, right ... LOL BL ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What does the Lord God require of you? To act justly and to love mercy and To walk humbly with your God. hahcim (Micah) 6:8 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 H Kim, I noticed your aside about Tapioca and flaxseed meal and thought that I would tell you where I found mine. I have found Tapioca flour (starch) in Coles in the Asian section, in Asian stores and in some HFS's. The flax seed meal is usually called Linseed meal and I found it readily available in HFS's once I called it that. HTH's Caroline Kim [bearhouse5] (I'm still trying to find tapioca starch and flax seed over here). Quote Link to comment Share on other sites More sharing options...
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