Guest guest Posted August 23, 2005 Report Share Posted August 23, 2005 http://allergies.about.com/cs/gluten/a/aa021599_2.htm Wheat Flour Substitutions There are many flours that can be substituted in place of regular flour when baking gluten-free products. This list does not mention them all. * Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with other flours, to make cakes, biscuits and pancakes. * Buckwheat flour should be used in small amounts only because it has a very strong flavor and is sometimes difficult to digest. * Carob flour can be used in cakes, biscuits, drinks, desserts and sweets. * Corn flour can be blended with cornmeal when making corn breads or muffins. * Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour. * Nut or legume flours can be used in small portions to enhance the taste of puddings, cookies, or homemade pasta. * Potato starch flour is excellent for baking when used with other flours. It is a good thickening agent for cream soups. * Quinnoa flour makes excellent biscuits and pancakes although imparting a slightly bitter flavor. * Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies. * Sorghum flour, excellent for all baking purposes, is the best general purpose gluten-free flour. * Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit. * Tapioca flour imparts the chew factor to baked goods and is excellent if used in small quantities. Quote Link to comment Share on other sites More sharing options...
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