Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 On May 12, 2006, at 3:48 PM, lickifu wrote: > Does anyone know if other gluten free flours can be subbed for > amaranth or quinoa? I want to make the " Grain-Free Granola " recipe > from the files, but I would rather not use amaranth or quinoa flour > because they are both really expensive. > Try sorghum or a bean flour. Quinoa and amaranth are both relatively high in protein. Bean flours would probably taste a little off in the recipe you posted. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 Thanks for the help! Sorghum flour is fairly cheap, so I will give that I try. -Danielle , eye of newt <cowpuppies wrote: > > > On May 12, 2006, at 3:48 PM, lickifu wrote: > > > Does anyone know if other gluten free flours can be subbed for > > amaranth or quinoa? I want to make the " Grain-Free Granola " recipe > > from the files, but I would rather not use amaranth or quinoa flour > > because they are both really expensive. > > > > Try sorghum or a bean flour. Quinoa and amaranth are both relatively > high in protein. Bean flours would probably taste a little off in > the recipe you posted. > > ygg > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2006 Report Share Posted May 14, 2006 I have tried this recipe before. I think the reason they suggest amaranth or quinoa flour is in order to be grain-free. This recipe does not necessarily require a high-protein flour, in my opinion. If grains are not a problem for you, you might try substituting millet, rice, or sorghum flour, or a mixture of these. However, there are rice flakes available that you can substitute 1:1 for rolled oats in your favorite granola recipe. My family enjoys granola made with these. You can find them at www.andysmarket.com and then do a search for rice flakes. Hope this helps, Karen lickifu wrote: > Does anyone know if other gluten free flours can be subbed for > amaranth or quinoa? I want to make the " Grain-Free Granola " recipe > from the files, but I would rather not use amaranth or quinoa flour > because they are both really expensive. > > > Here is the recipe: > > Grain-Free Granola > > > 1 1/2 cups amaranth flour (-OR- quinoa) > 1 cup chopped nuts > 1/2 cup tapioca flour > 1/2 cup sunflower seeds > 1 1/2 tsp cinnamon > 3/4 cup mashed banana -OR- pureed fruit (applesauce) > 1/3 cup unrefined oil > 1/4 cup pure maple syrup > 1 1/2 tsp pure vanilla > 2/3 cup raisins -OR- other dried fruit > > > Mix the dry ingredients (except raisins or dried fruit) in a large > bowl until > mixed well. > > Mix the wet ingredients in another bowl until mixed well. > > Pour the liquid ingredients over the dry mixture and stir well until well- > coated. You may need to add a TB or more of water if too dry. > > Spread mixture in a lightly oiled 9 x 13 " (23 x 33 cm) baking pan. > Bake at > 300 F (150 C) for 45 - 60 minutes, stir every 15 minutes. Remove from > oven and > let cool. Stir in dried fruit. > > > NOTE: This is a very chunky granola and makes a good snack or cereal. > > > Makes 7 - 8 cups. Our vegan and gluten free recipes are available in the archives > for this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > > > > > Quote Link to comment Share on other sites More sharing options...
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