LIFamilies.com - Long Island, NY


RSS
Articles Business Directory Blog Real Estate Community Forum Shop My Family Contests

Log In Chat Index Search Rules Lingo Create Account

Quick navigation:   

Random baking/cooking question about flour

Posted By Message

Snozberry
I might steal your diamonds

Member since 2/06

4680 total posts

Name:
Melissa

Random baking/cooking question about flour

I'm allergic to regular all-purpose flour but I can eat brown rice flour, spelt, etc.

Does anyone here bake with brown rice flour for things like pizza crusts and desserts? I'm afraid to make something like a huge cobbler and just have it taste too weird for me or DH to want to eat.

Also, if I want to use a brown rice flour to coat chicken or pork chops, would that alter the taste too much?

Thank you!

Posted 9/9/06 11:16 AM
 
Long Island Weddings
Long Island's Largest Bridal Resource

MrsPorkChop
Twinning!!

Member since 5/05

9941 total posts

Name:
Missy

Re: Random baking/cooking question about flour


mel- i hope this helps!

---------------------------------------

Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.

Arrowroot Flour can be used cup for cup in place of cornstarch if you are allergic to corn.

Bean Flour is a light flour made from garbanzo and broad beans. To cut the bitter taste of beans, replace white sugar with brown or maple sugar in the recipe(or replace some of the bean flour with sorghum).

Brown Rice Flour is milled from unpolished brown rice and has a higher nutrient value than white rice flour. Since this flour contains bran it has a shorter shelf life and should be refrigerated. As with white rice flour, it is best to combine brown rice flour with several other flours to avoid the grainy texture. Ener-G Foods and Bob’s Red Mill produce a finer, lighter brown rice flour that works well with dense cakes such as pound cake.

Cornstarch is similar in usage to sweet rice flour for thickening sauces. Best when used in combination with other flours.

Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use half as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.

Nut Flours are high in protein and, used in small portions, enhances the taste of homemade pasta, puddings, pizza crust, bread, and cookies. Finely ground nut meal added to a recipe also increases the protein content and allows for a better rise. Ground almond meal can replace dry milk powder in most recipes as a dairy-free alternative.

Potato Flour has a strong potato taste and is rarely used in gluten-free cooking.

Potato Starch Flour is used in combination with other flours, rarely used by itself.

Sorghum Flour a relatively new flour that cuts the bitterness of bean flour and is excellent in bean flour mixes.

Soy Flour is high in protein and fat with a nutty flavor. Best when used in small quantities in combination with other flours. Soy flour has a short shelf life.

Sweet Rice Flour is made from glutinous rice (it does not contain the gluten fraction that is prohibited to the gluten intolerant). Often used as a thickening agent. Sweet rice flour is becoming more common in gluten-free baking for tender pies and cakes. It has the ability to smooth the gritty taste (that is common in gluten-free baked goods) when combined with other flours, see Multi Blend recipe.

Tapicoa Starch Flour is a light, velvety flour from the cassava root. It lightens gluten-free baked goods and gives them a texture more like that of wheat flour baked goods. It is especially good in pizza crusts where it is used in equal parts with either white rice flour or brown rice flour.

White Rice Flour is milled from polished white rice, best to combine with several other flours to avoid the grainy texture rice flour alone imparts. Try to buy the finest texture of white rice flour possible.

Xanthan Gum is our substitute for gluten, it holds things together. See usage information on Multi Blend recipe page. Xanthan gum is derived from bacteria in corn sugar, the corn sensitive person should use guar gum (using half as much guar gum to replace xanthan gum).

Alternative Flours

The national patient support groups agree that the following flours are fine for the gluten intolerant providing you can find a pure source (grown in dedicated fields and processed on dedicated equipment). These flours greatly improve the taste of gluten-free baked goods. To incorporate into your favorite recipe, replace up to 50% of the flour in a recipe with an alternative flour and use the Multi Blend mix for the balance. Pizza crust and bread proportions don’t follow this rule.

Amaranth a whole grain from the time of the Aztecs- it is high in protein and contains more calcium, fiber, magnesium, Vitamin A and Vitamin C than most grains. Amaranth has a flavor similar to graham crackers without the sweetness.

Buckwheat is the seed of a plant related to rhubarb, it is high in fiber, protein, magnesium and B vitamins. Dark buckwheat flour turns baked goods purple, I only use light buckwheat flour.

Millet a small, round grain that is a major food source in Asia, North Africa and India.
I haven’t used millet and don’t know much about the grain.

Quinoa (keen-wah) A staple food of the Incas. Quinoa is a complete protein with all 8 amino acids, quinoa contains a fair amount of calcium and iron.

Teff an ancient grain from Ethiopia, now grown in Idaho. Teff is always a whole grain flour since it is difficult to sift or separate. High in protein, B vitamins, calcium, and iron.

Posted 9/10/06 8:13 AM
 

Snozberry
I might steal your diamonds

Member since 2/06

4680 total posts

Name:
Melissa

Re: Random baking/cooking question about flour

OMG - THANK YOU, THANK YOU, THANK YOU for finding this. My researching skills have been less than stellar lately. Chat Icon

Posted 9/10/06 7:23 PM
 
 

Potentially Related Topics:

Topic Posted By Started Replies Forum
Random cooking question - can I heat up frozen sauce? KPsquared 11/22/05 3 Families Helping Families ™
Don't you hate it when you start baking/cooking and realize your missing something! Kathy116 10/5/05 13 Families Helping Families ™
Question about Cooking Meat mrswask 2/13/06 7 Families Helping Families ™
cooking question neenie 2/11/06 4 Families Helping Families ™
Random Question... Shopaholic921 12/7/05 7 Families Helping Families ™
Random question??? LFitzy79 11/29/05 6 Families Helping Families ™
 
Quick navigation:   
Currently 357279 users on the LIFamilies.com Chat
New Businesses
1 More Rep
Carleton Hall of East Islip
J&A Building Services
LaraMae Health Coaching
Sonic Wellness
Julbaby Photography LLC
Ideal Uniforms
Teresa Geraghty Photography
Camelot Dream Homes
Long Island Wedding Boutique
MB Febus- Rodan & Fields
Camp Harbor
Market America-Shop.com
ACM Basement Waterproofing
Travel Tom

      Follow LIWeddings on Facebook

      Follow LIFamilies on Twitter
Long Island Bridal Shows