Requesting recommendation for flour replacement. Neighbor has been reading Gut Belly

M

marilynfl

Moderator
(or whatever that book is) and wants me to tell her how to replace flour in her favorite recipes (because I bake a lot). She had that evangelical zeal in her eyes so I know whatever she does, it's going to be over the top.

Although she doesn't bake often, she does use flour to bread meats and make gravies so I'd like to cover both baking and cooking. Neither she nor hubby have celiac disease or ever been diagnosed with gluten sensitivity.

I went through this 15 years ago with Larry when the doctor told him to go gluten-free. As this was before there were gluten mixes, I ended up buying rice flour, tapioca flour, xanthar gum, guar gum and other items that required 1 TBL per blend.

Several months and 4 doctors later, there was actually no gluten issue. I was left with $$$ worth of ingredients I never used.

SO. I don't want to go that route again. I don't have a gluten problem--I'd just like to know what I can recommend to her.

Thanks.

(edited)

 
I'd tell her to go and try any gluten free flour combo. There are a lot out there. . .

Cornstarch can be used to make gravies.

And for breading, since she doesn't really bake, I would recommend that she purchase gluten free bread or crackers and pulverize those in a blender to make crumbs/floury stuff to bread with. Also she could try making some thin biscuits with Gluten free Bisquick and drying those to make crumbs.

 
Serious Eats All Purpose Gluten Free Mix

What if you had a gluten-free flour that worked in any recipe as a gram-for-gram substitute for all-purpose flour? That was the question we asked ourselves when we developed this blend. "IiF" stand for Ideas in Food, our blog, where we published the very first version of this recipe. Alex came up with it for fun after reading the ingredient list on Cup4Cup flour (developed by Lena Kwak and chef Thomas Keller), and it worked beautifully. It's gone through a few changes since the original, hence the 3.0, but it remains the easiest gluten-free blend to work with. It mimics all-purpose flour in recipes, so you can use it as a gram-for-gram substitute anywhere.

Reprinted with permission from Gluten-Free Flour Power

Read more: 3 Gluten-Free Flour Blends You Can Use in Any Recipe

YIELD:
Makes 15 1/2 cups (2020 grams)
ACTIVE TIME:
5 minutes
TOTAL TIME:
5 minutes
Ingredients
700 grams cornstarch
500 grams tapioca starch
300 grams white rice flour
200 grams brown rice flour
200 grams nonfat milk powder
100 grams potato flour
20 grams xantham gum

https://www.seriouseats.com/recipes/2015/08/all-purpose-gluten-free-flour.html

 
We went through this 15 years ago, too smileys/wink.gif

when our older son tested "suspicious." Dr. suggested trying diet instead of all invasive testing - love this doctor! The dietary changes were indeed tough. Bought rice flour, tapioca flour, xanthar gum, guar gum and other items, too. We ate a lot of corn tacos and nachos. After about 9 months with no changes, we stopped. Colleen

 
If it's just "dusting" stuff use rice flour or cornstarch OR as I jus tsaw for baked

chicken wings--baking powder!

 
CarbQuick

My cousin loves to bake, especially breads, and his husband is doing the KETO diet. The pictures of the breads, biscuits, pastas, and such that he has posted look great and they know good food. They said it isn't making pasta exactly the way they want so they are still playing with that but as far as breads and other baked goods, they told me it is very good to work with compared to the others they have tried.

 
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