Substituting Flour....?!
Substituting Flour....?
I have a frined who is allgergic to flour and what can I sub in for flour, I heard a bunch of thing but are not to sure. Do these ingrediants measure the same? And if u have any recipes?
Answers:
Here's my 'all-purpose' flour substitute I came up with to use for baking/cooking for the 'gluten challenged'.
2 1/2 c. brown rice flour
2 c. Rice flour
1c. Potato starch
1c Tapioca starch
1/2 c. Corn starch
3 1/2tbls Xanthan gum
Do *not* substitute ingredients and measure carefully (especially the Xanthan). Just sift everything together and use as a 1-1 replacement for regular all-purpose flour. You may find on some recipes (like cakes) that 'experimentation' will be required to get a close match to the 'original' product but in most cases it will work on the first shot!
My normal habit is to make up large batches of the mix and keep it just like regular flour. 2-3 batches roughly equal a standard size bag of flour.
Source(s):
I like watching people smile when they get to eat 'off limit' foods!
make something that doesnt use flour
allergic to flour? haha thats really rough. use something that looks like flour like white sand or grinded white marble
Arrowroot or cornstarch. Just follow the directions on the container.
If for thickening (gravy), try corn starch at one tablespoon for each cup of liquid.
If for baking, try spelt. Works like wheat flour but good taste. Rice flour works well, too, but maybe for cakes (?) compared to spelt for breads.
Chalk dust!
i would try making something that doesn't contain flour, you really can't substitute flour.. or at least that I'm aware of?
i couldn't believe that there is someone who is allergic to flour. since he is allergic to flour does he eat bread? bec. he wouldn't even know if the bakery use other flour except for flour. what about pizza? he dont eat pizza? pizza dough is made up of flour. im sorry but pls. dont think that i am being mean to you but i guess the flour is not the cause of your friends allergy. it could be something that is being added to the food he eats.
Sounds like Celiac disease, your friend may really be allergic to gluten (a protein in flour).
A good choice is soy flour or rice flour. These don't contain gluten. These are both available at health food stores.
Try to search for gluten free recipes online.
What kind of flour. Is she alleric to wheat or just the gluten?
You could try buckwheat flour or rice flour. The texture will be different but it works. Here is a good place to start.
http://www.glutenfreeda.com/
I agree with Tara, sounds like Celiac disease, in which your friend has an autoimmune reaction to the gluten in wheat products. If it is Celiac disease then you won't be able to substitute Spelt flour, which has a low gluten content and is usually tolerated by the people that have gluten intolerance/slightly allergic to gluten but not a full blown disease yet. But there are still many grain flours out there that do not have gluten in them.
Nita C's answer of buckwheat (dark grain flour is great for pancakes and muffins. very earthy flavor. not used as the only flour usually because it is so earthy) and rice flour (brown or white rice flour is usually a little grainy) are great alternatives. I have used a Gluten-free all purpose flour mix by Bob's Red Mill that you can usually find at the grocery store (that contains potatoe, sorghum, tapioca, garbanzo and fava bean flours). There is also Teff, Amaranth, and Millet flours that are different and gluten-free also. Of course corn meal is also another alternative.
If you go to the store and are able to get these flours, they have all sorts of recipes on the packages. And for you quick cooking bakers out there, there is a whole line of gluten-free baking mixes (like Cherrybrook Kitchen) from chocolate brownies to scones to waffles at your health food stores (celiac disease has created a million dollar business of food for the gluten-free industry) and some supermarkets that cater to health food products
I'm assuming the allergy is to gluten (the stuff that makes flour elastic when wet)? Try using recipes that call for cornmeal or rolled oats. Starches can also be used if needed as a thickening agent.