All Purpose Gluten Free Flour Substitute Food
HOMEMADE GLUTEN-FREE ALL PURPOSE FLOUR - SUBSTITUTE
Make and share this Homemade Gluten-Free All Purpose Flour - Substitute recipe from Food.com.
Provided by Charlotte J
Categories Free Of...
Time 10m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Stir together all ingredients.
- Store in an air-tight container.
- Yields approximately 2 pounds of flour mix.
Nutrition Facts : Calories 1702.7, Fat 8, SaturatedFat 1.8, Sodium 62.7, Carbohydrate 373.3, Fiber 17.9, Sugar 4.7, Protein 29.3
GLUTEN FREE ALL PURPOSE FLOUR SUBSTITUTE
If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.
Provided by Catfish Charlie
Categories Rice
Time 10m
Yield 5 1/2 cups
Number Of Ingredients 5
Steps:
- Sift ingredients together.
- Store in an airtight container until needed.
Nutrition Facts : Calories 193.8, Fat 0.4, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 44.3, Fiber 0.9, Protein 1.8
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- Black beans. This high-fiber option is a great way to eliminate using flours in gluten-free (and usually vegan) brownies, truffles, and cookies, says Feriha Bilgen, the founder of Celiac Simplified.
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- Coconut flour. This highly absorbent flour can make baked goods light and fluffy. But be aware that you’ll need to use less. Aim for about 1/4 to 1/3 as much coconut flour as regular flour, says Don Baiocchi, who blogs at Paleo Gluten-Free Guy.
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- Cassava flour. This root vegetable (also called yucca) makes a great basic flour for blending that has lots of fiber. (It is not the same as tapioca flour).
- Almond flour. This low-carb, nutrient-dense flour leans on the sweeter side. If you don’t have a tree-nut allergy, use this flour in recipes for pie crusts or muffins, says Ruiz-Noriega.
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