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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Flour question
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    Flour question

    Ducky
    Sat Feb 16, 2013 10:43 pm
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    On occasion I need to do some baking for events where there will be someone who is gluten free. I have looked at many GF cookbooks in the bookstore. Just about all the recipes use rice flour. I would like to be able to use these GF recipes for Passover also. However, I cannot use rice flour in Passover recipes.

    Can I sustitute other flours? How do I know besides trial and error? Is there a good source for finding recipes that do not use rice flour?

    Sorry if this sounds confusing but I'm trying to serve dual purposes (GF and Passover). TIA.
    **Jubes**
    Sun Feb 17, 2013 2:18 pm
    Forum Host
    wave.gif Hi Ducky

    There are flour blends you can use without rice flour, but before I go and make a suggestion.....just wondering.....I know that there may also be other requirements for Passover baking. Can you advise any other requirements please.

    You wont be likely to use a store bought blended flour as it almost certainly will include rice flour. Is cornstarch or other corn products an issue too?

    There maybe some recipes that you could use that don't have rice flour listed. Just wondering, what kind of baking are you looking for ?
    Ducky
    Sun Feb 17, 2013 6:26 pm
    Food.com Groupie
    No corn either. no yeast. it can be very confusing and we don't go crazy to follow the multitude of rules. Also, I likely would normally use a rice milk as it is usually served at a meat meal so no "real" dairy products (except at Passover any milk at a meat meal would need to be almond milk as soy is not allowed during the holiday either). (Are we having fun yet? icon_lol.gif )

    I can use nuts & quinoa. Potato starch is okay too. I'm sure there are others but cannot think of them off the top of my head.

    I would bake mostly cookies, brownies and some cakes (if it isn't too fussy). I've made a flourless chocolate cake a couple of times and have a go-to chocolate chip recipe for the holiday but like to add new things to the repetoire. I get bored with the same recipes over and over.
    auzzi
    Sun Feb 17, 2013 8:24 pm
    Food.com Groupie
    1 1/2 cups sorghum
    1 1/2 cups potato starch
    1 cup tapioca flour
    optional ½ c almond flour or chickpea flour or arrowroot

    3 cups sorghum flour
    2 cups chickpea flour
    1 cup cornstarch or arrowroot starch
    1 cup tapioca flour

    ⅔ cup besan flour
    ⅓ cup sorghum flour
    1 cup potato starch
    1 cup tapioca flour

    3 cups chickpea flour
    2 cups arrowroot
    1 cup sorghum flour
    1 cup tapioca flour

    Dairy substitute: hemp milk, almond milk, coconut milk/cream

    http://scandinavianfood.about.com/od/cakerecipes/r/wetcake.htm

    http://www.cooks.com/rec/view/0,186,147173-230194,00.html
    **Jubes**
    Wed Feb 20, 2013 6:10 pm
    Forum Host
    I'm back with a flour blend, but I see a whole heap of them listed above too icon_smile.gif

    1 Cup sorghum flour
    1 cup tapioca starch or potato starch
    1/2 cup almond flour
    1 teaspoon xanthan gum (you might want to swap this for guar gum)

    This blend should be suitable for most cookies and cake recipes
    **Jubes**
    Wed Feb 20, 2013 6:14 pm
    Forum Host
    Cookbook posted - Gluten-Free Passover Recipes

    Crispy Passover Cookies (Gluten-Free)
    Gluten-Free Matzo Balls (Kneidlach) - Passover Soup Dumplings
    Gluten Free Chocolate Crinkle Cookies-For Passover!

    I'm guessing where a recipe calls for butter- substitute a vegan margarine and rice milk for cows milk.


    22 more gluten-free Passover recipes - found using the recipe sifter
    http://www.food.com/recipe-finder/gluten-free/passover
    **Jubes**
    Wed Feb 20, 2013 6:21 pm
    Forum Host
    can you use bicarb/baking soda or baking powder?
    Ducky
    Wed Feb 20, 2013 6:57 pm
    Food.com Groupie
    **Jubes** wrote:
    can you use bicarb/baking soda or baking powder?

    I do.

    Cannot use rice milk during Passover but I do use it during the rest of the year if the dessert is for a meat meal. And Fleischman's makes a margarine that is a substitute for butter.

    Is the flour mix posted a 1-1 substitute for AP flour or is there some ratio that I need to know?

    Thanks so much. Y'all have been so helpful.
    **Jubes**
    Wed Feb 20, 2013 10:54 pm
    Forum Host
    All of the flour mixes posted would be a one for one mix substitute for All Purpose gluten-free flour. If the flour mix does not contain a gum, you may still use xanthan gum or guar gum in a recipe that calls for it (you'll find these common ingredients in gluten-free baking - cakes, cookies, bread recipes).

    I've pretty much found that you can try substituting a regular flour with a blended gluten-free flour easily for one to 11/2 cups of flour. If it is a recipe that you have made before, you will have an idea if you may need to add more liquid to a batter. Sometimes a little trial and error, until you get a recipe to be 'just perfect' made gluten-free

    I also use sorghum flour to coat chicken pieces before pan-frying. Add some salt, pepper, cumin and paprika - or you can use your favourite dried herbs. Cook in olive or vegetable oil. The sorghum flour browns well and has more taste than blended gf flours do.
    **Jubes**
    Wed Feb 20, 2013 11:17 pm
    Forum Host
    Orange and Almond Cake (Gluten Free) - this is one of my favourite cakes. I've made it as a large cake and its great made into cupcake sized cakes too. No butter or flours used as it is made using fresh fruit for moisture, eggs and almond meal/ground almonds
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