Transcript
WHEAT FLOUR SUBSTITUTES In our society “flour” usually means wheat flour. Therefore a person with a wheat allergy or sensitivity often faces limited dietary choices of baked goods. The following list provides wheat flour substitutes.
WHITE FLOUR SUBSTITUTIONS (for one cup of flour substitute any of the following): • 1/2 • 1/2 • 7/8 • 1/2 • 1/2 • 3/4 • 3/4
cup of arrowroot (or tapioca) plus 1/2 cup flour made from nuts cup of arrowroot plus 1/2 cup of any kind of flour cup of flour made from buckwheat, amaranth or quinoa cup oat flour, 1/4 cup rice flour, 1/4 cup millet flour plus 1/2 tsp. baking powder cup oat flour, 1/2 cup millet flour, 1/2 tsp. baking powder cup millet flour, 1/4 cup rice flour, 1/2 tsp. baking powder cup oat flour, 1/4 cup potato flour, 1/2 tsp. baking powder.
SOURCES OF FLOUR • To • To
prepare oat flour, use your blender to grind rolled oats. prepare flour from potatoes or other vegetables: peel, cut into chunks, dry in a slow oven and grind into a fine powder. • To prepare flour from legumes: soak for a few hours, process to paste in food processor, add water if necessary, combine other ingredients. Add leavening to liquid before adding. • To use leftover, cooked whole grains: blend in a food processor or blender and bake for at least 5 minutes in a well-greased waffle iron. • To use potato flour: add the oil to the flour, mix, and then add the chilled ingredients.
FLOUR MIXES TO PREPARE IN ADVANCE Basic Bread Flour Mix Mix 3 parts potato starch flour, 2 parts soy flour, 2 parts brown rice flour, 1 part rice polish and 1 part cornstarch. Bran Mix 1 part corn bran, 1 part rice bran, 1/2 part rice polish and 1/2 part tapioca flour. Sources of this information: For the Love of Food by Jeanne Martin--Ballantine Books. The “No-Gluten” Solution by Pat Cassady Redjou--Available from author, Box 731, Brush Prairie, WA 986060731 Allergy Relief, Guidebook 6 by Sally Rockwell--Available from author, Box 31065, Seattle, WA 98103
2/27/12 clinic/handouts/floursub
