Things You'll Need:
- A health food store
- An Asian foods market
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Step 1
Brown Rice Flour: This flour comes from unpolished brown rice. It has more fiber because it contains bran. It can be used in breads, cookies, or muffins.
Corn Flour: This flour is milled from corn and can be blended with cornmeal to make muffins or cornbread. It makes very good waffles or pancakes.
Corn meal: This is offten comboned with flours for baking. It has a strong corn flavor. It can be used in pancakes, waffles, or muffins.
Cornstarch: This is mostly used as a clear thickening agent for puddings, fruit sauces, and Asian cooking. It can be combined with other flours for baking.
Potato Starch Flour: This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a small amount with water first,then substitute potato starch flour for flour in your recipe.(use about half of what you would normally use if you were using wheat flour)
Soy Flour: This is a mutty tasting flour that is higher in protein and fatthan other flours. It is best used in combination with other flours. It can be rsed for baking brownies, or any baked goods with nuts or fruit.
Tapioca Flour: This light, white, very smooth flour comes from the cassava root. It gives baked goods a nice chewy taste. It works nicely in bread recipes such as white bread or French bread. It combines well with cornstarch and soy flour.
White Rice Flour: This is an excellent basic flour for all gluten-free baking because of its mild flavor. The best white flour can be purchased at Asian foods markets and is called fine textured whiter rice flour. -
Step 2
Substitution for Gluten:
Wheat flour contains gluten, which keeps all your baked goods from getting crumbly and falling apart. It is what makes baked good have a good texture because it traps pockets of air. This provides a nice airy quality in traditional wheat flour baked goods. When using gluten-free flours a gluten sbustitue must be added to the flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.
Here are three excellent substitues for gluten.
Xanthum Gum : This comes from the dried cell coat of a microorganism called Zanthomonas campestris. This works well as a gluten substitution in yeast breads and most other baked goods.
Guar Gum: This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus.
Pre-gel Starch: This is an acceptable gluten substitute. It helps keep baked goods from crumbling to easily. -
Step 3
Try making a mix with gluten-free flours and use in place of wheat flour.
Mix I
1/2 cup soy flour
1/2 cup tapioca flour
1/2 cup brown rice flour
Mix II
6 cups fine white rice flour
2 cups potato starch
1 cup tapioca flour
Comments
Kallicat said
on 1/22/2009 Great alternative with lots of detail.