Gluten Free Flour Substitutes

Many other starches can be used in place of wheat to produce delicious pastries: bars, cakes, cookies, pancakes, pizzas etc…

Gluten Free recipes are designed for those who suffer from Celiac Disease or those with Gluten Sensitivity.  Celiac Disease is diagnosed in young children with a wheat allergy. However, there seems to be an onset of Gluten Sensitivity in adults. While research has not been able to show how or why this sensitivity gets it’s start, the individuals who put themselves on a gluten free diet have noticed great improvement.

The following combination of starches produce the texture desired in cakes, cookies, pancakes,  pizzas, and other favored pastries.

A basic Gluten Free recipe for a 2 cup flour substitute can be used for cookies, bars and smaller baked treats.

  • 1 pound white rice flour
  • 1/2 tapioca flour
  • Whisk the two ingredients together

Another recipe that can be made in advance and conserved in a tightly sealed container.

  • Pour 6 cups (720 g) of brown rice flour into a large bowl. Brown rice flour is a whole-grain flour, which is less processed than other types of flour.

You can find rice flour in the baking aisle of most health food stores or large supermarkets. If you are looking to save money, opt for white rice flour. You can find it for a low price at ethnic grocery stores.

  • Add 2 cups (384 g) of potato starch to the bowl. Do not use potato flour. Potato starch thickens and adds moisture to baked goods.
    • You can substitute the potato starch with corn starch. The potato starch handles higher temperatures, so it is better for making baked goods, roux and breading. If you do substitute corn starch, you will need to add 1/3 cup (64 g) more of corn starch because it is lighter than the potato starch.
  • Pour 1 cup (120 g) of tapioca flour or starch. This is also useful as a thickener in the recipe.
  • Add 2 tbsp. (24 g) of xanthan gum. This is a binding agent that is commonly used in gluten-free baking. You will not need to add the xanthan or guar gum to recipes, if it is in your all-purpose flour.
  • Use a whisk to mix the flour. Pour it into a sifter to mix it more fully and break up clumps. This gluten-free flour mixture makes a very large batch. It can be made using the same ratios of 6 to 2 to 1, but in smaller amounts, with just a dash of xanthan gum.
  • Sift your gluten-free flour again before using it. The ingredients can settle, creating pockets of 1 ingredient or another.
  • Store your all-purpose gluten-free flour in a tightly-sealed tin. If you think you have made more than you think you can use, store the extra in a sealed container in the fridge. Bring it to room temperature before using.

Use the following other flours as a partial substitute for the rice flour:

    1. Substitute a cup of the brown rice flour with sweet rice flour, if it is available. Although it is best in small amounts because it is sweet, it is a good addition to baked goods and pizza crusts.
    2. Substitute 1 to 2 parts of brown rice flour with sorghum flour to add extra protein. Sorghum is a common cereal in South Asia, Africa and Central America. It is available in specialty food stores or on the Internet.
    3. Substitute 1 to 2 parts of brown rice flour with coconut flour for use with chocolate baked goods. The slightly nutty flavor is complimentary to chocolate.
    4. Substitute 1 to 2 parts of buckwheat flour for brown rice flour for pancakes, waffles and muffins.
    5. Substitute 1 to 2 parts of teff flour for brown rice flour for baked goods. It adds moistness and a sweet, nutty flavor to gluten- free recipes. Teff is a kind of grass that is grown in the highlands of Northern Africa.
    6. Add almond meal made with ground almonds to pastry crusts or other baked goods.

Defined Disease:

Celiac Disease is defined as: a hereditary digestive disorder involving intolerance to gluten, usually occurring in young children, characterized by marked abdominal distention, malnutrition, wasting, and the passage of large, fatty, malodorous stools.

Gluten Sensitivity is defined as: symptoms of diarrhea, constipation, bloating, abdominal pain, fatigue, walking in a fog. Swollen: arms, hands, legs, feet, eczema.

Thank You  Wiki How for your Gluten Free Flour  Recipe!