Using Alternative Flours Article - Allrecipes.com
Add a Comment

How to Use Gluten-Free Flour

Bake muffins, brownies and bread that fit your gluten-free diet.

Substituting Gluten


Gluten, a protein found in wheat flour, is what gives structure to baked goods. It gives breads, muffins, and cakes their soft spongy texture. To replace gluten, you'll need to use other thickeners like xanthan gum or guar gum in your baking.

For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.

Xanthum Gum
This comes from the dried cell coat of a microorganism called Zanthomonas campestris. You can purchase it in health food stores and some supermarkets.

Guar Gum
This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets.

Pre-Gel Starch This gluten substitute helps keep baked goods from being too crumbly. This, too, can be purchased at most health food stores.


Homemade Mixes

Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:

  • Gluten-Free Flour Mix I

    1/4 cup soy flour
    1/4 cup tapioca flour
    1/2 cup brown rice flour

  • Gluten-Free Flour Mix II

    6 cups white rice flour
    2 cups potato starch
    1 cup tapioca flour


These mixes can be doubled or tripled. You can also purchase gluten-free baking mixes at health food stores and some supermarkets.



Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food store.

Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.

Soy Flour This nutty-tasting flour has a high protein and fat content. It's best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any "beany" flavor.

Cornstarch A refined starch that comes from corn, it's mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.

Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.

Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.

White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn't impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.

Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.

Kamut and Spelt Flours These are ancient forms of wheat. While they aren't appropriate for gluten-free diets, they can be often be tolerated by people with gluten sensitivities.

For more recipes, visit the gluten-free recipes collection.

Comments
peachm 
Jul. 6, 2009 6:22 am
in Gluten-free flour mixture 11, I have always used Brown rice flour (organic whenever possible) and recipes have always turned out great.
 
Amanda 
Jul. 23, 2009 10:18 am
Sweet rice flour is another excellent substituate--in particular for cakes and pie crusts.
 
Pat 
Aug. 18, 2009 10:17 am
You forgot to list Sorghum Flour. It is one of the better flours to use as the base for flour mixes. Mix the following to have on hand for general baking: 4 cups Sorghum flour 2 2/3 cups Tapioca flour 2 2/3 cups Potato starch 1 cup Gabanzo+fava bean flour I keep this in my freezer and only measure out what I need for each recipe. Don't forget your zanthan or guar gum. Use one teaspoon for each cup of flour mixture used. Also double the amount of leavening agent used and increase cooktime by about 10 minutes.
 
xgluten 
Aug. 19, 2009 9:04 am
I found a gluten-free flour that has all the ingredients needed, so no more mixing separate items! I found it at the betterbatter.org website! I have used it for all my recipes that require regular flour. No one notices the difference except they like it better!!
 
Sep. 26, 2009 9:31 am
Is there a substitute for tapioca flour? I don't have any and I need to make some bread.
 
Sep. 27, 2009 5:20 am
Can't find tapioca flour? Buy whole pearls and grind them in your spice or coffee grinder until flour consistency!
 
Claire 
Oct. 18, 2009 12:13 pm
My son is allergic to rice, wheat, corn, oats, and dairy and possibly more flous than I am aware of. Although I don't suffer from food allergies, I couldn't stand the Bob's Red Mill cake mix. The better batter website uses rice flour in everything. What kind of flour can I use to bake a cake or bread or cookies for my son that doesn’t have rice, wheat, oats or corn?
 
Claire 
Oct. 18, 2009 12:17 pm
Also- I'm not a chef so I'm not good at inventing recipes- I'm just okay with following directions.
 
Shelby 
Oct. 26, 2009 4:01 pm
I'm 17 and allergic to all of that too Claire. For milk substitutes, poi is great!! and does anyone know about quinoa? could you make a type of "flour" with that? its an herb so i CAN have it.. ive never tried it tho..
 
CarolJan 
Oct. 31, 2009 12:05 pm
There are several other gluten free flours that are not listed here. Besides the starches (potato, tapioca and corn) and flours listed above there is sweet rice flour (from sticky rice or 'glutinous' rice), potato flour, a corn flour called masa harina, sorghum flour (milo), buckwheat flour (not a wheat but from the rhubarb family), quinoa flour (a balanced set of amino acids for a complete protein cultivated by the Incas), millet flour, amaranth flour, teff flour (a flour popular in Ethiopia), and the many bean flours, besan flour (garbanzo or chickpea) as they are called in India, split pea, yellow or green, lentil, black bean, navy or great northern bean, pinto, and any other bean that can be ground into flour. There are also the nut flours and meals, almond, hazelnut, pecan even acorn flour (acorns have to be soaked in water for about a week to remove the tannins that cause bitterness then dried and ground)--all can be used as gluten free flours according to you taste preference
 
GrammaTo2 
Nov. 11, 2009 6:43 am
Will just add my 2 cents here - soy flour is mentioned, but it has a very definite taste, and we don't care for it. Especially raw, it is awful. My husband is gluten-free, and anything that has any soy flour in it, he won't eat because of that definite "after-taste!" Also, my favorite GF products/mixes have been from Pamela's Products - she uses alot of almond flour, but the mixes are great, and make some delicious baked products!
 
I Cook 
Nov. 11, 2009 2:16 pm
My child can't have gluten, dairy, or soy, so does anyone know what I can substitute for this white bread recipe for the soy flour? Thanks for your help.
 
Nov. 14, 2009 7:53 am
I have just found out that I am allergic to gluten, and I have been on Allrecipes for a long time. I didn't realize that allrecipes had information on gluten-free foods, but now that I know about it, I just wanted to say: Thank you! Thank you! Thank you!
 
Sugaree 
Nov. 23, 2009 10:31 pm
I second that, Rubysue! I was so excited to find these recipes since my diagnosis about 4mos ago. I had been using this site prior too. Thank you, Alrecipes & Contributors!
 
Erica 
Dec. 1, 2009 5:58 pm
I found many of these flours, including tapioca and sweet rice, at my local Asian grocery.
 
girlsinger 
Dec. 2, 2009 11:56 am
I've been gluten and corn free for several years, but could eat rice flour and sweeteners until recently. Now I'm having real difficulty finding any bread, crackers, you know, the crunch stuff, that I can eat! I have coconut flour, which no one mentioned and is fabulous for breading chicken and frying, but not sure how I can use that to make bread. Any ideas? No wheat, corn, rice, or yeast in my diet, and no sugar except the occassional fruit.
 
BONS77 
Dec. 5, 2009 3:39 pm
Please note that Potato Starch and Potato Flour are two different things, and are NOT interchangeable. Tapioca Starch and Tapicoa Flour are the same thing.
 
Carol 
Dec. 11, 2009 3:00 pm
I'm really new at this and I think I just read that xanthan gum is used to help gluten free baked goods from crumbling. Does that mean I can use a bit of it in a recipe that doesn't call for it to hold baked cookies together better?
 
Carol 
Dec. 11, 2009 3:00 pm
Can I use corn starch instead of potato starch?
 
storeone 
Dec. 19, 2009 11:45 am
Can you add something to bread flour to make it usable for cookies? I purchased it by mistake and have opened it. I would like to use it up but am not a bread baker. Any suggestions?
 
Leigh 
Dec. 20, 2009 10:03 am
Carol, Yes, you can substitute corn starch for potato starch in any recipe. I would suggest two really good cookbooks for gluten free cooking: (1)Bette Hagman- The Gluten-free Gourmet Cooks Comfort Foods (2) Carol Fenster- Gluten-free Quick and Easy
 
bobbijo 
Dec. 23, 2009 9:42 am
I have found alot of recipes using cocunut flour with lots of eggs to hold it together.Unfortunately egg is one of my sons mny allergies. Does anyone know a good substitution for rice flour that does not involve soy, oat, barley, corn, or potato?
 
Stephanie 
Dec. 24, 2009 10:48 pm
How about Buckwheat flour instead of rice flour? There are oats that are "safe" because they have not been grown in the same soil as wheat. You just have to make sure they say that they are safe. I get to experiment with cooking for my 1 yr old son. We just found out he can not have wheat, egg, soy, dairy, corn, peanut, walnut, banana or sesame seeds. This is one big adventure and I am looking forward to finding successful recipes! :)
 
Jan. 5, 2010 11:16 am
WHat about teff flour?
 
Jan. 5, 2010 11:50 am
Hi, Stephanie! Buckwheat, despite the name is NOT a wheat. It does not have gluten (unless processed in a plant that processes gluten, which contaminates everything. It has been discovered just recently that oats themselves do NOT contain gluten but are contaminated by being processed in gluten-flour processing plants.
 
Jan. 5, 2010 11:51 am
Hi again, Sugarnspice! I had never heard of Teff flour, but according to chetday.com, it is a great wheat flour substitute.
 
Jan. 6, 2010 7:35 pm
Does anyone know if you can grind barley to make a flour? I do NOT have a gluten sensitivity but am allergic to wheat, corn, soy and bananas.I love barley in soup, just wondered if it would grind.
 
Jan. 9, 2010 6:38 am
Sorry, dojobo, but barley contains gluten. For gluten-free people it is a no-no. I would think (although not entirely certain) that it could be ground.
 
Jan. 10, 2010 3:46 pm
What is the time in baking differences? I made three or 4 different recipes substituting rice the Gluten Free flour Mixture 1, and they baked like 2 or more hours, when they should have needed only 30 or 40 minutes. Thx to everyone who can answer my question.
 
LauraG 
Jan. 11, 2010 10:55 am
Teff flour is gluten free too. It is native to ethiopia but is beginning to be grown in the US too (mostly as cattle forage) and can be found in many health food stores.
 
funshinebear 
Jan. 23, 2010 1:16 pm
Clair - I saw your question, and although I don't know the answer off the top of my head, I say such a flour recipe in "Going Without" a Great magazine about living with allergies. They had one made with flours from beans and pulses. as an added advantage, the recipe was higher in protein than normal flour. I'd recommend googling that magazine, and if I find the article I'll post it for you. Good luck :)
 
wings 
Jan. 24, 2010 7:44 pm
For Dojobo, If you're allergic to wheat you are most likely allergic to barley and rye. The book "Healthier without Wheat" has alot of helpful info. Quinoa is good in soups instead of barley.
 
MarjD. 
Jan. 29, 2010 2:43 am
Hi!I too am learning fast ,on a new g/free diet.Yes, barley grains can be ground-it's a slightly heavier flour.Apparently, (according to my naturopath) the gluten in barley is more easily digested-suitable for many 'intolerant'diets, definitely NOT for coeliacs! MarjD.
 
Feb. 3, 2010 10:01 pm
Wow! I stumbled on this, and what a wonder. I just went shopping today to get my flours built up again. You all have answered a lot of my questions about alternative flours. I don't have nearly the allergies mentioned, but I have in the past had autoimmune disorders and troubles from that like tumors, cancer and such.I'm Working to help low income famlies with healthy homemade meals that are also low budgeted.This is is coupled with mental health, as I also have bipolar disorder and good health is vital there too, all of this is a volunteer effort. So I really am enjoying your knowledge on the flours, and anything you can offer on baking.
 
Andi 
Feb. 7, 2010 2:54 pm
I have been grinding 2 parts quinoa (buy the pre-rinsed to avoid the bitter taste) and 1 part brown rice in my Nutrimill Grain mill from www.pleasanthillgrain.com to make a GF flour. I'm just starting out and don't have the starches and guar gum, but I have been able to make waffles, gingerbread cake, and blueberry coffee cake just substituting the flour in the recipe with the quino/rice flour mix. I've always been a whole food kind of person, and I'm having trouble with the idea of baking with refined starches. Is this really healthy? I'm trying to help my little girl who may have a gluten intolerance: belly-ache, loose stools and belching stomach acid are her symptoms.
 
cipher's sister 
Feb. 8, 2010 2:29 am
i am so thankful to have stumbled onto this forum! i have multiple allergies/sensitivities and am desperately trying to educate myself as well as my home health worker how to come up with recipes that will not cause pain, or other symptoms. i have interstitial cystitis (a bladder disease that requires a "no acid" diet...NO tomatoes, vinegars, citrus of any kind, caffeine, chocolate, tannins (acids in coffee and all tea), soy products, nuts (except an occasional cashew),no fruits except pears, coconuts and dates and absolutely no artificial colors, preservatives, flavors and no artificial sweeteners (i've always stayed away from the "blue and pink" packets of sweeteners, and have been using stevia for years due to being DIABETIC, but since developing IC, i am in a world of hurt if i use any stevia (either in pure form, or in products like Truvia) THEN i cannot have any oxalate in my diet due to kidney disease and vulvadynia. the majority of foods that contain oxalate are very good for
 
Feb. 18, 2010 10:16 am
I just wanted to say that we found many of these flours at a couple of different websites - vitacost.com and nutsonline.com. Both places are trusted retailers and offer a variety of fresh special-needs foods. We've changed over to a lot of garbanzo bean flour in many of our recipes, and the entire family loves it.
 
Joan Huggins 
Mar. 17, 2010 2:34 pm
I can't eat bleached flour or potatoes over 3 inches, they cause a quart or more of acid in my stomach, the food digest to fast and comes back up within 15 to 20 mintues, so I have to use unbleached flour and small potatoes, WHY?. I don't eat very much anyway, i don't have acid reflux, been tested. answer please
 
gatemom4 
Mar. 23, 2010 3:29 pm
What is tapioca flour supposed to taste like? What I bought has a very strong chemically flavor. I don't know how else to describe it. It gave my bread a horrible taste, almost inedible. All descriptions I've read refer to it as being starchy and sweet. Can anyone answer this for me please?
 
Mar. 26, 2010 11:40 pm
Dear CS, I'm sorry that you are so limited in what you can eat! OMG! You poor dear have a challenge for you! My daughter was (incorrectly diagnosed with celiac ,7 years ago! He dr , prior to the false diagnosis was putting her on Nexium and sulfulcrate. She kept getting worse- so he upped the amounts- it was rediculous! She was only 16 y/o and couldnt eat any of the foods other teenagers love. The diagnosis was done by a blood test only!! I found an excellent dr at a nearby medical center. We brought the meds with us- she looked at my daughter and listened to the story and saw the meds. She told my daughter to stop the meds NOW! I will do an endoscopy on u in 2 weeks. My daughter is only slightly lactose intolerant- she was lucky! I had to go to the next state to get things to make for her to eat- forget pizza- all kids love that. She is ok now- that she stopped the meds! I have been suffering with IBS for years, so read about a gluten free diet- seems to be working so far- plus
 
Mar. 26, 2010 11:50 pm
About my name on here. I am a Mom! loll Actually, a city girl- ok, woman- the girl left years ago and became a woman-lol!:-)We moved to north west NJ after growing up about 9 miles from NYC. We went west and found bears - got used to them- then 6 years ago- moved about a half hour east- still the bears, hencem the name meandthebears! Just thought some would like to know who/what I am-loll!:-)Have a good weekend all!
 
Mar. 28, 2010 4:05 pm
I have found several recipes I have altered to use some of these "new" flours I learned about, and we are very happy with them. I have the original ones in my recipe box, and when I take my samples to my music sessions at Mental health were their are some folks with allergies, and then those who just plain like them. I try to get a taster's tester filled out to see how anyone who tries what I bring likes it, as we are working on an all purpose house holdhoulder's cookbook and manual.
 
Harridan 
Apr. 2, 2010 10:38 am
What about 'buckwheat' flour? Like the kind the Japanese use for Soba noodles. It's not a wheat at all.
 
Sybil 
Apr. 15, 2010 1:27 am
My daughter is allergic to eggs but the Dr. said quail eggs are fine. They are tiny but work great in recipes and cooked like a reg. egg.You can pick them up at T&T or Superstore. Does anyone have a good substitution for butter/margarine that doesn't use soy or milk products?
 
Terri 
Apr. 15, 2010 9:10 am
To the person who's child is allergic to most flours; I have used Almond Flour ( finely ground almonds) for cookies and pancakes. If you google almond flour recipes, I am sure you will find a lot of info. That is how I stumbled onto it. My kids loved the sugar cookie recipe. Good Luck.
 
Leigh 
Apr. 18, 2010 6:46 am
Sybil, The only margarine I have found that did not contain any soy or dairy was nothing but a long list of chemicals. I decided I could do without it!! When I need butter or margarine, I frequently use a smidgen of butter, olive or canola oil, and applesauce (mostly in baked goods). I keep hoping that a margarine made solely with olive oil will come on the market but no luck so far. In most baked goods, up to one half margarine can be substituted with simple applesauce. I find that most recipes also call for much more oil, butter, margarine, etc. than it really needs. Sometimes I use a little more liquid or some extra honey to make up the difference. Don't be afraid to experiment. Yes, you may have to throw some things out, but you will learn a lot. I also recommend some good cookbooks and the magazine Living Without!
 
BetteBaker*GF 
Apr. 20, 2010 10:26 am
I just spent a kaboodle of money on all kinds of gluten-free flours and mixes (enough to fill a 5-gallon bucket) and have been experimenting with different recipes. I was wondering what would happen if I just emptied all the separate packages of flours into the bucket. Has anyone tried that as opposed to mixing up all these different flour mixtures every time you want to make something?
 
GF Lyns 
Apr. 29, 2010 8:19 pm
Sybil- have you tried blue bonnet for the butter? My nephew cannot have any milk products but that seems to be ok for him... Good luck!
 
Stephanie H 
May 1, 2010 6:44 am
to answer your question BetterBaker GF, If you know what flours you want to use and in what ratio to each other you can mix it together in a large bucket (I would measure it out from the mix you prefer in your favorite recipe and enlarge it for use at any time) be sure to mix it well if you can put a lid on it and shake it I would when you first mix it together and perhaps again just before you use it.
 
Stephanie H 
May 1, 2010 6:49 am
Also for those who need alternative flours, Almond flour is nice to use for those who are not allergic to nuts it is good for baking because it is sweet and of course has an almond taste in large amounts it almost adds a cherry flavor to cakes and cookies, I like to use it in sugar cookies and use almond extract in my frosting mix
 
Stephanie H 
May 1, 2010 6:56 am
A Cream Substitiute with out soy is mimic cream they have there own web site and you can read the ingerdiant list, they have unsweetened, sweetened and sugar free sweetened cream, I have not used it mysel but I have heard good things about it including that it makes a good meringue that browns like it should when it cooks. The one draw back is if you are allergic to nuts it contains both almonds and cashews here is the link to the nutrition page for mimic cream.
 
Stephanie H 
May 1, 2010 7:03 am
IF you have problems with butter there are many vegan alternatives out there and if it is a cooking substitute you need you can use vegitable oil but you should use 3/4 cup of veg oil to every 1 cup of butter the recipe calls for.
 
renate 
May 2, 2010 3:36 pm
To replace butter/margarine, use coconut oil (best source=Tropical Traditions) and see the tremendous health benefits @ mercola.com. enter coconut oil in his search...
 
May 7, 2010 1:13 am
I love potato starch flour and tapioca flour, I combine them to make my gluten free cookies : ) - Jessika : Celiac Speaks
 
mlewis 
May 12, 2010 8:07 pm
Help! I need to know how to make a flour mixture for breads ect. My boyfriend is allergic to: gluten, rice, corn, white beans, and potato. I used quinoa flour for pizza crust but it was like cornbread texture. Any possible ideas would be great!
 
playerdoris 
Jun. 4, 2010 9:56 pm
King Arthur flour has brought out a g/f line. One of which is their ancient grains mix.. does not contain, rice or corn, or potato or beans. They also have a g/f all purpose baking mix. mlewis you might want to try the ancient grains flour they have not introduced it in stores as of yet but you can purchase it online at kingarthurflour.com As for recipes have found several sites that are extremely helpful: glutenfreecookingschool.com, glutenfreeda.com both excellent sources for recipes for the varying allergens mentioned in prior posts. Good luck everyone.
 
JackieB 
Jun. 8, 2010 7:03 pm
My concern: Xanthan Gum is not the healthiest product. Guar Gum has been known to set off intestinal problems and the pre-gel starch, as with many things, can spike insulin. I'm pre-diabetic, gluten sensitive, and pretty much eat organic. Can arrowroot(the least processed of additives compared the the gums)be used to give bread the loft it needs? I use the Gluten Free Almond Flour Cookbook from Elana's Pantry (dot.com) and love it! But I can not tolerate the gums. Any suggestions?
 
Mamachick 
Jun. 13, 2010 1:20 pm
I have enjoyed reading your site, but it breaks my heart to read of all of the allergies especially in children. I, myself, had a very severe allergy to soy as the result of a fungal infection...I know how difficult it is to try and eat without soy contamination. There is hope for these allergies. BioSet Allergen Clearing worked in less than a week for me. Read about it at bioset.net The problem is not the wheat or the soy, etc. The problem is that for some reason, and the reasons vary, the body has forgotten how to handle the grain. BioSet supports the body and reminds it how to function. It works!
 
Maggie P. 
Jun. 15, 2010 4:21 pm
JackieB I have EXACTLY the same concerns as you. I have been searching and googling and they suggest arrowroot powder. I am hoping because it is a natural thickener that it will do the same as the gums. Hope it works for you too. If it doesn't then I won't be able to have any pastries or baked bread. Let me know how it works for you.
 
halfpass2heaven 
Jun. 27, 2010 12:23 pm
For Coconut flour recipes go to tropicaltraditions.com You can find ways to make cakes, breads, and alot of other stuff just look under gluten- free
 
Jun. 27, 2010 3:47 pm
I need a substitute for rice flour in bread recipes. Can't stand the taste, really makes me gag! I also don't like soy flour. Any suggestions would be appreciated.
 
Jul. 8, 2010 6:47 pm
Brenda, buckwheat and tapioca flour would work well with a touch of Teff flour and sorghum flour..oat flour has a nice mild flavor, they all work great for all of my baking !
 
chell 
Jul. 20, 2010 7:01 am
does anyone know if gluten free includes egg because all the recipes i have read about include egg substitute and the only egg substitute i found in the store contains soy and i am allergic to soy
 
Jul. 25, 2010 2:41 am
Wow! What a lot of great resources have been listed here! I just made a Word document to copy some of them. My 18mo is being checked for Celiac disease and I want to be ready in case she has it. :( These posts have helped me be a little less nervous. :)
 
mrsgable 
Jul. 28, 2010 5:22 am
I cannot have rice, corn, soy or wheat products right now so have had to start making my own breads/pastas. Health food stores have great spelt products and I use flours like tapioca, barley and almond flours and the end products have been excellent! Just have to find a cracker recipe now!!
 
jessica101 
Jul. 28, 2010 11:40 pm
My 2 year old son has recently been diagnosed as allergic to gluton and soy. I found that barley flour makes great cookies and Quinoa (sounded as...Key-no-ah) makes great everything else. Quinoa is called a "superfood" because it is so good for you and very high in protein. we all love it.
 
SBERGERON00 
Aug. 2, 2010 1:19 pm
Chell--NO Eggs don't contain gluten (a protein that is found in Wheat, Barley, Rye-- it can also be in Oats through contamination) Many of the Gluten Free Recipes use egg subs because many Celiacs are also sensitive or allergic to egg proteins too. I hope that helps.
 
stephchef 
Aug. 4, 2010 6:00 am
Another item to be looked into is the different dried vegetables that are in the consistency of finely ground flour. I'm pretty sure these are gluten-free. I asked the person working at the market how they make it and they dry up the vegetable or fruit sometimes and pulvarize it to the consistency of flour and that's it, so I assuming it's gluten-free. Maybe someone knows the answer for sure. I found these ingredients a lot in Sao Paulo, Brasil. When I return back to the U. S. I'll look into where you can buy it. If not readily available, I'll look into obtaining this gluten-free ingredients into bringing into the U. S. I found eggplant flour, beet flour and maracuja flour(passion fruit, which people say is good for diabetics).
 
Ruth 
Aug. 4, 2010 9:33 pm
Why are the gluten-free flours always a mixture? eg Rice flour,soy flour and tapioca flour? I havent cooked with them yet......
 
my man wears the apron 
Aug. 7, 2010 5:35 pm
Ruth, to answer your question I'd think that a mixture works better than any one gluten free flour because each grain has its own properties...some are coarser, some are more water soluble, some have a stronger flavour...by mixing you can get a better substitute for wheat flour.
 
my man wears the apron 
Aug. 7, 2010 5:54 pm
I also popped on here for the first time today to say THANK YOU EVERYONE for such an awesome resource. I've been using this site since last summer when I found out I had developed an intolerance to wheat, dairy and soy to round off a list of prior allergies to all raw fruits, nuts and vegetables, olive oil and pork. This was a lifesaver when it was hard to give up favorite foods!
 
Aug. 8, 2010 2:59 pm
Anyone with DIABETES AND CELIAC have any tips for what to eat that is easily available in rural community chain grocery stores would appreciate any tips/recipe references you could share for a new diagnosee!
 
jan 
Aug. 8, 2010 7:32 pm
I take whole grain quinoa and put it in my electric coffee grinder to make it into flour.It has a nutty flavor and makes baked goods tasty
 
jaynetiger 
Aug. 23, 2010 10:40 am
I am new to being Gluten intolerant, I am not sure on breads or where to buy the foods that i need.
 
mamacat251 
Aug. 25, 2010 9:44 pm
Where can I find the gluten free recipes that use an egg substitute? My daughter is allergic to egg and barley (which is in all-purpose wheat flour so I have to create my own to avoid it) and the gluten free recipes I come across use a ton of eggs to compensate for moisture. Thanks in advance.
 
mamacat251 
Aug. 25, 2010 9:45 pm
^ps. the flax, applesauce,purees etc. isn't working well for me when it calls for more than one egg.
 
Aug. 26, 2010 7:07 pm
Can I use karaya gum instead of xanthen gum? Tsp for tsp?
 
Aug. 26, 2010 7:16 pm
found the answer to my question if anyone was interested and has Gum Tex on hand from sugar pasting... 1 1/2 tsp. xanthan gum = 1 tsp. karaya gum
 
Cobber 
Aug. 29, 2010 6:54 pm
Just finding out I have a gluten sensitivity. Can anyone explain the need for this 'gum' in baking? Do you still use baking soda and powder?
 
hmoore 
Sep. 5, 2010 10:31 pm
I also love coconut flour. When using coconut flour, you must include an extra amount of liquid equal to the amount of coconut flour you are using. In baked goods, I almost always use half-and-half, which makes the baked item richer and smoother. However, water also works just as well.
 
bfuj 
Sep. 6, 2010 6:01 pm
i have a friend with celiac coming for lunch. can i use potato flour to thicken a sauce? Will it substitute as a breading on eggplant before i deep fry it? thanks.
 
mamacat251 
Sep. 9, 2010 1:44 am
To Cobber- The gums help make things stick together the way wheat gluten would. Things can get pretty crumbly without it.
 
jrobi 
Sep. 12, 2010 5:40 am
My teenage son has recently been diagnosed with Celiac disease. I have tried mutiple GF bread recipes including some from all-recipes and they do not rise. All recipes have eggs and yeast(have replaced my yeast with new thinking it was no longer active) Have tried both bread machine and by hand they all come out really dense, heavy and do not rise. IS this normal for Gluten Free bread or am i doing something wrong? Advice please!!!!!!
 
Sep. 19, 2010 7:28 am
@Jessica 101 Barley is NOT gluten free. Sorry honey, but you'll have to find something else for your cookies. I use rice flour in the same measurements as wheat flour. It changes the texture of the cookie some but otherwise works just fine. You can add xanthan or guar gum, (1 tsp. per cup of flour) to help hold them together. My favorite cookie recipe is for snickerdoodles. Rice flour works really well in them. Here is a link to a site that lists what you can and cannot have. It is not totally complete, but will give you a start. Gluten Free Cooking School, http://www.glutenfreecookingschool.com/ is also really good if you are just starting out on cooking and eating gluten free. Hope this helps you some.
 
Sep. 19, 2010 7:34 am
Whooops!!! Senior moment. (blush blush). Forgot to post the link for list. Here it is...http://www.mamashealth.com/diets/glufree.asp
 
Sep. 19, 2010 9:13 am
To jrobi: GF breads won't rise like wheat bread. Use double the amount of yeast and this will help somewhat.
 
Keewanaw 
Sep. 20, 2010 8:19 am
cipher's sister: They think I also have IC, and I have found that Cherry Juice is a great help! The dyes didn't bring relief, but the constant abdominal pain and urgency that I had before are almost nonexistant as long as I drink the cherry juice 1-2x per day! I haven't researched it greatly, but I also know that it helps with RA and Gout by breaking down the crystallized uric acid. I would assume these natural antacid characteristics are what help with the IC:) Peace and Grace to you!
 
GardenerGranny 
Sep. 27, 2010 7:14 am
My daughter and I figured out around the same time that we are both gluten-intolerant and she diagnosed with MS to boot. We have been on a campaign to find ingredients and best recipes for our needs(still researching and experimenting)but in the meantime I discovered Glutino's GF bread mix is excellent in texture and taste, can be traditional or machine baked; they have more GF mixes on-line glutino.com Also Betty Crocker makes a short line of GF mixes - have tried their Choc Chip Cookies and wow. Some healthfood stores and an occasional grocery carry these products but you can order online. Thank you all for contributions to this blog - helps so much!
 
SlendidRoute 
Sep. 28, 2010 9:38 pm
You can substitute Mung bean flour for Tapioca. The Mung bean flour (also called m.b.starch) could be surely used in cakes, muffins, cookies. Other types of very healthy flours that are gluten-free: coconut and almond flour. Flaxseed meal (organic) could be used in place of eggs. Instead of butter or margarine use banana in baked goods, like muffin.
 
SlendidRoute 
Sep. 28, 2010 9:47 pm
If you have difficulty to find Mung bean flour, buy the beans in the package. At home, pour them onto a large flat pan, push them in the oven for 30 min. Once in a while, stir them well. Take the roasted beans out, let them cool completely. And then, in coffee grinder, grind the roasted beans all up. Pour the flour into clean jars and airtight them. You can buy this flour in Asian markets. The flour is highly nutritious and, believe me, this "coin doesn't have two sides".
 
SlendidRoute 
Sep. 28, 2010 9:55 pm
I found this article about egg replacement. "Other Egg Replacement Options • 1 egg = 2 Tbsp. potato starch • 1 egg = 1/4 cup mashed potatoes • 1 egg = 1/4 cup canned pumpkin or squash • 1 egg = 1/4 cup puréed prunes • 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder • 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water • 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again Egg Replacement Tips • If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening). • Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate. • When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product. • Be sure to use plain tofu,
 
lizzie 
Oct. 7, 2010 9:09 am
I need help, I'm wheat-free,gluten-free,dairy-free, egg-free, oil-free and no salt. And I love breads,just learning to cook and bake with herbs and spices which help.
 
lizzie 
Oct. 7, 2010 9:18 am
I need help, I'm wheat-free,gluten-free, dairy-free,egg-free, oil-free and no salt added and I love breads, just learning to cook to herbs and spices which helps.
 
amstayton 
Oct. 25, 2010 10:25 am
try chia flour! www.runningfood.com
 
IonActiveWater.com Woman 
Oct. 27, 2010 11:10 am
While researching information about coconut oil, I discovered coconut flour. Sounds like an interesting flour substitute! I haven't tried it yet, so I can't render an opinion.
 
Nov. 5, 2010 5:16 pm
The good news for Texans is that HEB now carries a lot of the Gluten Free products. We don't have a diagnois of Gluten problems, but I have read that Gluten Free is better for you and my husband does have a lot of GI problems, so when I buy groceries on the 1st, I am going to go Gluten Free for a month.
 
Jill B. 
Nov. 11, 2010 9:33 am
When my son was 1 1/2, he started vomiting after eating and always had runny stools. When he turned 2, we finally took him to a GI who thought he had food allergies. In Dec. 2009, my then 2 1/2 yr old son had his 1st endoscopy and was diagnosed with Eosiniphilic Esophagitis (EE), meaning that a large number (100+) of white blood cells/T cells (eosinophils) are present and cause inflammation in his esophagus. His EE is driven by food allergies. Patch testing in Dec. 2009, determined we had to eliminate 10 foods from his diet: dairy, soy, rice, oat, rye, chicken, pork/ham, green beans, peas, and tomatoes. His GI doc prescribed an Elemental formula to supplement his diet. 2 endoscopies later, the elimination diet has decreased the eosinophils from 100+ to 20 - great news to us as parents but the GI and Allergist say the # needs to be <15 to show we have the EE under control. So we had my now 3 yr old re-patch tested on Monday. Today was result-reading day and we received more dish
 
Emily C. 
Nov. 12, 2010 1:53 pm
Jill B. My heart breaks for your situation! I don't have enough knowhow on all this as I am just starting out on my own gluten-free journey, but I will keep you and your family in my prayers! I can only imagine the struggle you are going through. Sybil I have heard that people use Coconut Oil as a spread on toast for a substitute to butter. Hope this helps.
 
hempee 
Nov. 14, 2010 11:42 am
i have recently become allergic to gluten. i purchased hemp flour to make my own bread, but have not been able to find a recipe with the hemp flour in it??? can someone please help me....i simply love the taste in other things i have made with it.
 
Nov. 14, 2010 8:51 pm
Jill B i would love to help you, you will find there are many choices for your family. Roasted vegetables with Garnet Yams ??,carrots, fine onion, beets, celery, califlower any vege alowed season with olive oil, s&p to taste. Quinoia is a wonder grain. Try to look up some cracker recipes substituted flours are strict..Millet & Quinoia and play with them until you find a style you like. Try new foods slowly i would not do Nightshades...they are; potatoes, not sweet potatoes or yams, tomatoes,gogi berries, eggplant, all peppers (bell, green, hot, etc) except: black pepper the kind on your table next to the salt. also try beans with advice from doctor. Garbanzo beans are versatile find out if they are ok. Garbanzo flour makes good coatings for crispy coatings like tempura batters You will not have a regular bread with those allergies. concentrate on the food you can get fruit and vegetables ...raw veges all the time for snacking. Dried cranberries, apricots, sunflower seeds? dried fish
 
shannon 
Nov. 21, 2010 1:38 pm
Anyone have any suggestions on a nice GF flour mixture for a pie crust???
 
karate_elf 
Nov. 23, 2010 10:16 pm
Hi- I also have just been diagnosed with celiac. Just before the holidays!! I REALLY appreciate all these postings, much more helpful than any I have seen, even on the celiac websites. I am also looking for a pie crust recipe, both for sweet fruit pies, but also for quiche and for cheesecake. Thanks again to everyone for their comments, they really help.
 
Linda 
Dec. 1, 2010 5:08 pm
My daughter is GF and has many other food allergies but can eat spelt flour. We found http://store.berlinnaturalbakery.com/acatalog/Specialty_Items.html has country dinner rolls that she can eat. They list all the ingredients: Unbleached Spelt (wheat) Flour, Water, Honey, Expeller Pressed Canola Oil, Yeast and Sea Salt. The rolls are absolutely delicious. We also order the pizza crusts. Expensive but worth every penny. I have tried baking bread with these different flours. My bread, either by hand or bread machine, turns out very solid. Does anyone have an egg free, dairy free, gluten free (spelt OK), soy free, nut free bread recipe that actually rises?
 
Dec. 7, 2010 11:18 am
I am on a gluten free diet right now and have found that garbanzo bean flour can be used *almost cup for cup for all purpose flour but needs the seasonings doubled. *I use arrowroot powder for the elasticity, a couple tsps. Also, if it hasn't been said. Baking powder can have gluten in it. If you are severly allergic, it's simple to make your own. 1t b.soda & 2t cream of tarter, 2t arrowroot or cornstarch. I've also enjoyed flaxseed in place of egg recently, in cookies especially, but also homemade noodles. They key I've found is to let the flaxseed soak so it may become gooey like egg. If you are gluten intolerant, I encourage you to invest in a grain mill as all these other flours are so much more expensive. I'm looking into this especially for brown rice flour. If you are not also lactose intolerant, probiotics (you can find these in buttermilks and yogurts) can aid a lot in build your system back up again from the damage done by gluten intolerance. Many find it can ev
 
Dec. 12, 2010 6:50 am
I have recently learned that I have a gluten allergy and even more recently that I'm also allergic to rice and corn which is used as substitutes in gluten free baking and cooking. This of course makes eating all those foods that I love very difficult if not entirely impossible. Not to mention I'm also allergic to soy. Is there anything left? I love to cook and bake. Cooking without all of these allergens is a lot easier than baking. What I need to help with baking delicious sweets with just as great a consistency and texture as if I were cooking with all the necessary ingredients. Is there anyone that can help me come up with the right mixtures, substitutions and amounts without causing an allergic reaction?
 
sushinoms 
Dec. 13, 2010 1:03 pm
My family has used potato starch for years because some of my family are gluten intolerant. It works just fine and often tastes better than regular flour! .
 
DA Fenderson 
Dec. 13, 2010 5:23 pm
I have found GF oatmeal that I have made into flour in my blender. I have made great bread with this, using 2 cups oat flour, and 1/3 each of brown rice flour, tapioca flour and potato flour and well as the other ingredients in a GF bread recipe. Everyone likes this bread, even those who are not GF. Check with Bob's Red Mill on line for the GF oat meal, Whole Foods, or health food stores. I have found on line sites are much less expensive.
 
Rhoda Maxwell 
Dec. 17, 2010 6:47 am
Where can I find gluten-free recipes?
 
Dec. 18, 2010 11:50 am
As my husband is off wheat products now, we look for substitutes that we both like to save money and time in the kitchen. As this wonderful article has helped inform us on wheat flour substitutes. Any of you out there got a recipe for a "bisquick type" mix using these substitute flours?
 
Leta Amick 
Jan. 2, 2011 2:01 pm
It was reccomended by my Naturalpath Doctor to avoid all forms of soy products for two reasons, they kick the body into phytoestrogen production. It is also wise to avoid it because it is primarily a GMO produced product. use organic gluten free grains. See my blog for a tastey gluten free cobbler, www.OrganicRealtorBlog.worpress.com.
 
di 
Jan. 4, 2011 6:37 am
instead of reg salt try using dried kelp
 
di 
Jan. 4, 2011 6:39 am
instead of reg salt try using dry kelp.
 
Joey 
Jan. 4, 2011 8:10 pm
I have great results substituting quinoa flour for soy in baked goods. I really dislike all the bean flours for that nasty beany aftertaste. Sorghum flour is also a good substitute many times, as it has some "weight" to it, like wheat flour, and it is healthier than the light-weight flours like rice or tapioca. My favorite packaged GF products are from Pamela's Products. Hope this helps.
 
sutra 
Jan. 4, 2011 8:32 pm
Thanks for the info. I just passed it along to a friend looking to start GAPS for her children. Very helpful.
 
cmoorecole 
Jan. 5, 2011 3:04 am
this is not an "allergy". It is an auto immune disorder. But, thanks from the bottom of my heart for having a special day for celiacs on Allrecipes.
 
cmoorecole 
Jan. 5, 2011 3:10 am
Someone suggested using doubled the amount of yeast in bread. I don't recommend this. I make my own GF bread and it rises beautifully. I use Elizabeth Barbone's cookbook for baked goods and her bread recipes are wonderful - unlike most commercially baked GF bread, her breads can be eaten without toasting first and are delicious. The rise just fine with 2.25 tsp. of yeast. I accidentally added an extra tsp. of the yeast once and it was awful.
 
cmoorecole 
Jan. 5, 2011 3:13 am
bfuj asked about using potato flour to thicken sauces/gravies. I haven't used potato for that, but rice flour works better than wheat as a thickener. You might want to use slightly less than the recipe calls for (like if it calls for a third cup of wheat flour - substitute half a cup of rice flour). But, experiment with it before you cook anything major and get a feel for how it works.
 
Adrienne 
Jan. 5, 2011 5:05 am
In the past year I became allergic to all rice product , is there and other flour I can replace rice flour with that would be available in a small country village in northern NB, I love bread but can't have because spelt is a wheat and I'm also allergic to all wheat , hope some one can help out there .
 
Emilia 
Jan. 5, 2011 8:19 am
Bob's Red Mill carries a whole line of gluten free flours, and they have a web site: www.bobsredmill.com I have seen their products carried at Fred Meyer, Safeway, and other local grocery stores. They also sell direct.
 
wendym 
Jan. 5, 2011 9:38 am
I love to bake and when I needed to go gluten free it was an adjustment. I've tried virtually every combination of flour and the BEST is King Arthur Gluten Free Flour. They also provide the receipe if you want to mix it yourself.When making cakes or cupcakes I double the leavening agents, not necessary in cookies. I use 1 teaspoon of xanthum gum per 2 cups of flour. King Arthur also makes "cake enhancer"...it will keep your gluten free baked goods softer longer.The one thing I've yet to perfect is rolled cookies...but still working on it.
 
Pamela 
Jan. 6, 2011 8:30 am
Sybil, here is an olive oil "margerine" you can try at home. Dissolve 2 t gelatin in 1c hot water, let stand for a few minutes. Add: 1 1/2 c olive oil 1t salt 1/16 - 1/8 t turmeric Blend at high speed until well blended. Refridgerate
 
Lisa 
Jan. 6, 2011 11:06 am
for: Jill B. Nov. 11, 2010 9:33 am Have you tried saliva testing for your children. Here is a website that does the testing. &#13;&#10;&#13;&#10;http://www.saliva-testing.org/about.asp&#13;&#10;&#13;&#10; Call the number on the website to inquire more if you have questions. I know many people (including myself) who have done this. They will give you a detailed list of everything your childred can and can not eat.
 
Nicole 
Jan. 11, 2011 12:36 pm
BeckyLN you can now find Gluten Free Bisquick in most grocery stores and maybe even Walmart!
 
lmorris 
Jan. 22, 2011 8:44 pm
Jill B. it breaks my heart reading your post regarding your child's allergies. Fear not, there are PLENTY of other healthy choices. I can't say how soon I can get back to you on a recipe; however, Crepes in Brittany are made with buckwheat (not a wheat based flour so it's gluten free) then you just have to sub out eggs for flaxseed meal mixed with water and wait till slightly thickened (gummy). Next your butter can be subbed out with oil or a vegan margarine. Now you may have a crepe that acts like a bread as a sandwich wrap. Try changing out a pita recipe or "roti" which is an unleavened bread by switching out the traditional flours, (try using teff flour)etc. Thanks to the many members who have posted on this site to help out. I truly feel blessed. Bread and Pasta were my vices and I thought life was over when I found out I was gluten-intolerant. Fortunately, God created a multitude of foodstuffs. If we stick to the basics of what He created; and therefore, stay away from man-
 
KC 
Jan. 31, 2011 11:33 pm
Hello and thank you so much to all of you who are past the point of needing help and come back to check and respond to comments! Jill, I am so truly sorry about your struggle with that many allergies. My three year old just got a patch allergy test done and it was positive for beef, chicken, soy, potato, rye, and wheat. His doctor wants us to take away these foods for the next month and then reintroduce all of them and check for symptoms returning. There may be more things he is allergic to as we are just starting this process. Can you help me come up with a basic go-to combination of alternative flours for general baking? I need something to get started here while I research more and I can't use potato which seems to be used a lot in the blends at the store. I would rather not use too much corn because his skin did react slightly to corn on the test but it wasn't considered a positive reaction for some reason. He likes the taste of whole wheat, so I can be a hearty mix and h
 
Feb. 22, 2011 9:20 am
This is to Ciphers sister. I too cannot drink store bought milk. I purchase raw mik from a state certified dairy farm and now enjoy drinking milk again. Hope this helps.
 
Julie 
Feb. 24, 2011 5:26 pm
I have been recently diagnosed with multiple food allergies and am totally gluten-free, dairy-free, egg yolk-free and yeast-free along with 60+ other foods. I have not found a bread or even flat bread at all. Any suggestions? I can only use millet flour, tapioca flour and almond flour. Is this even possible since I can't have yeast?
 
Aurea 
Mar. 2, 2011 10:09 am
Hi. Have you tried the Chia seed flour? It's like wheat flour, but gluten-free, its flavor is completely normal. You can substitute regular flour in recipes like cake, cookies or muffing. I used this product and recommend it 100%, my grandkids love cookies and brownies. This is a very good product for the whole family. There are many articles on You Tube for preparing all kinds of recipes (Nuchia Food) is an excellent product that offers Nuchia Foods. www.nuchiafoods.com
 
amsuka 
Mar. 3, 2011 6:54 am
My general flour mix is 1 part whole flour (rice, coconut, buckwheat, teff, sorghum etc) , 1 part tapioca starch, with 1 tsp xantham gum per cup of flour. That is the starting point, and you can use this mix to generally replace wheat flour. Different flours have different properties. I tend to use coconut flour in my sweet recipes )cookies, brownies, muffins), and usually a combo of whole flours for savoury: rice &teff (bread), rice and buckwheat (pancakes) and so on. The key (for me!) seems to be making sure that starch makes up 1/2 the flour, adding the fluffiness, and chewiness that you would not otherwise have with just whole flour. Hope this is useful!!
 
jimmie 
Mar. 20, 2011 9:44 pm
Glad to see someone else is advocating the coconut oil. It makes a lovely spread for your bread. Useful for a lot of things. Shampoo, diaper rash, sunburn etc. It heats up past the solid point with the heat from your hands.Gets solid very low. 78, or something like that. Great for frying, but keep the temp low, it smokes.
 
Apr. 3, 2011 5:58 pm
Help! I am allergic to a certain protein found in wheat flour not the gluten. this makes me allergic to potato, soy, rice, spelt, corn, oats and more. I can eat sorghum, tapioca, garbanzo, millet, quinoa, buckwheat (not a wheat at all)flours, wild rice(not a rice at all), and xantham gum. I've not tried guar gum or the pre-gel starch. I've also heard that baking powder has gluten in it but I don't know if it has that protein. Anybody have any ideas for substitutes for any of these recipes?
 
Apr. 3, 2011 6:01 pm
Oops for got to mention allergy to coconut and teff. But I can eat almond flour and most beans.
 
Priscilla 
Apr. 4, 2011 1:49 pm
I use a lot of almond meal. It is high in protein. I do not use soy flour because soy itself is dangerous. It raises estrogen and is being linked to cancers. I also use sweet sorghum and tapioca flours. I do not like pre-packaged GF flour mixes. I want to choose what I put into my body.I do use potato starch along with other flours because it is so light. It does have a tendency to be dry though.
 
Priscilla 
Apr. 4, 2011 1:52 pm
Azastrea, I just read your post. Be careful of xanthum gum it ususally comes from corn. You need to by GF baking powder. I think the Rumford brand is GF.
 
maharinsis 
Apr. 11, 2011 9:05 pm
Chesnut flour is gluten free, A bit expensive but available online. It keeps well as baked goods, and is not too dry
 
zjitterbug 
Apr. 20, 2011 1:12 pm
I recently found out that Celiac disease can present with odd symptoms that have little to do with GI symptoms. Also, the blood tests can be negative. I have some sort of Autoimmune disorder (arthritic type, but not lupus according to blood tests) that no one can figure out. Since my reflux has come back (despite the surgery back in 1999) I may be staring into the face of this diagnosis. I'm glad I found this forum. I've already started obtaining different flours. I had experimented a little a few years ago because of a friend and her children who have Celiac and other food allergies. Here's my big delima. I recently moved from sea level to an altitude of 5100 feet. I need help figuring out the high altitude adjustments on top of using different flours and milks (no soy though - bad stuff for our family). (I'm moderately lactose intolerant too. That's been since birth, but they didn't have much of a clue about that way back in the '60's or throughout my childhood. Lactaid is my fri
 
May 9, 2011 12:59 pm
I just have to say, what an amazing comment section. I'm about to go gluten- and sugar-free, and these posts were just loaded with amazing suggestions and some great info. You people are SO SMART!! :) Thanks for all the great posts!
 
GMAROSE62 
May 13, 2011 6:22 pm
I just discovered this wonderful area of allrecipes which I've had for several years and am amazed at all of the ideas/help/encouragement to be had. The idea of going FG has been in my mind for some time as I hear that it is one great way to help lose weight which is a real problem for me as well as diabetes and high cholesterol. Thank you all for so much (almost overwhelming for a 'newbie') to take in at one time. I also saw that someone besides myself has put info into a document.
 
Anne 
May 19, 2011 10:29 am
My grand daughter has autism and her mom has asked me to help with GF food for her; some seem to think it helps autistic children. I'm very impressed with this forum, my heart goes out to many of you, I just can't begin to imagine these limitations . . . I have worked in the hospitality industry for the last 35-40 years in one capacity or another and am very aware of the many food allergies - I just didn't realize how many one individual can have! Anyway, has anyone had luck with dietary changes for autistic people? She's not in the spectrum, either, if that helps and she just turned 4 years old. Any assistance, ideas, etc will be very much appreciated.
 
KatieS 
May 25, 2011 8:08 am
I just wanted to share my experience with gluten intolerance causing unusual symptoms. My husband, older son and I have all been diagnosed gluten intolerant based blood tests prompted by GI symptoms. My younger son never showed any symptoms and his pediatricain recommended that a blood test wasn't necessary for him 4 years ago. Now at age 6, he was looking at a diagnosis of ADHD and the possibility of medication to control it. My husband and I feel very strongly about not medicating children unless absolutely necessary. His new pediatrician said to take him off wheat/gluten for a month just to see if it helped at all based on the strong family history. Two months later he is a completely different kid, he can focus, sit still, follow directions. It's just amazing! We had the blood test done for confirmation, and sure enough he's gluten intolerant. Changing his diet wasn't hard since the only place he was getting any wheat/gluten was at school. Now I just pack his lunch. I just
 
Andrea Fulton 
Jun. 12, 2011 12:56 pm
To cipher's sister's post in February of 2010: I have found not only an excellent substitute for sugar, it's the ONLY one that has nothing to harm us. It's Lakanto. To read about it, go to the link http://bodyecology.com/lakanto-sweetener-800g.html&#13;&#10;&#13;&#10;I've every type of food allergy and use this all the time with no adverse results. It's expensive, but oh, how wonderful to be able to have something sweet that won't corrode my insides the way the pinks and blues do! Hope you get it --- and like it!
 
jademonkee 
Jun. 26, 2011 8:14 am
Thank You everyone, I read it posting. I was born with a condition that causes lots of secondary conditions. the worst is the inability to digest. I don't have true allergies to foods but undigested foods are just as harmful. I found lots of wonderful tips in these posting that I didn't know to help my adapt my favorite recipes even better.
 
Candycan319 
Jul. 14, 2011 11:22 am
I hope someone can help. I just found out my 19 yr. old son has to go gluten free. Does anyone have a gluten free, flour tortilla recipe? I hope someone can help because this of one of his favorite foods, he uses it for everything from tacos to bread for his sandwiches. This is going to take some getting use to for both of us.
 
Cheryl 
Jul. 18, 2011 5:44 pm
Anne, My granddaughter is also autistic and has been on a special diet for three years. She is now six. I think you will find my daughter's blog very helpful. Go to&#13;&#10;http://newfaceofautism.blogspot.com/&#13;&#10;&#13;&#10;Best wishes.
 
benjaminwoodward 
Jul. 26, 2011 10:22 am
Can flour be made from hulled hemp seeds? They have great nutritional value, so I'd like to see if I can find more ways to implement them into my diet. Has anyone tried this?&#13;&#10;http://www.rainhemp.com/catalog/item/8080227/8725342.htm
 
Aug. 6, 2011 7:55 pm
to Bobbijo and Claire I have found some recipes and articles about using soy flour for those with alergies to wheat, corn and rice. For the egg alergy and for those who choose not to eat "meat" flaxseed can be used as a replacement for eggs and oil in baked goods. You can find ground flaxseed in the health food section with tthe gluten free items. I know that Bob's Red Mill brand carries this item.
 
Aug. 6, 2011 8:01 pm
Ground flaxseed can be used as a sunstitute to eggs or oil in baking and is great to help with moisture.
 
WECANWORKTHISOUT 
Aug. 11, 2011 10:47 pm
This is for Candycan319. Hang in there. Although diagnosed gluten sensitive 7 years ago, I "kind of" tried to eat gluten free. Its only been recently that I had a flare up of fibromyalgia that made moving extremely painful. Since getting on a supplementation routine under a doctor's care, I'm getting my life back again but I now realize it is CRITICAL for me to avoid all gluten if I want to live a healthy painfree life. I now only eat foods that are certified gluten free (in restaurants or those I use to cook with at home). It does take getting used to but you and he can do it and his health is worth it. Peace and Blessings.
 
WECANWORKTHISOUT 
Aug. 11, 2011 10:49 pm
And I forgot to add, ALL MY FOODS MUST BE ORGANIC!
 
kmelvin 
Sep. 20, 2011 6:27 am
I have made the following peanut butter cookies before. They are pretty good. 1 cup peanut butter (any kind) 1 cup sugar (granulated) 1 large egg Preheat oven 350°F. Mix sugar and egg together, then add peanut butter. That's it. Now form into 1" balls an press with fork. Dip fork in a little sugar so it won't stick. Bake for 10 to 12 minutes at 350°F. Reese's Peanut Butter can be used; Makes 1 dozen cookies.
 
Melody 
Oct. 5, 2011 6:00 pm
I am looking for recipes that is gluten,potato,soy or corn Free in startch or in flour form. I really want a recipe to make fried chicken. I am new to to this allergy diet. I need help. Melodycllgmm@aol.com
 
aidansmom2u 
Nov. 5, 2011 11:16 pm
Be careful about Guar gum. Most companies have at least 10% soy in Guar now (They add it in during processing). That's why TACA is so strongly against buying anything with it. The problem then becomes all the stuff that was good and pretty easily available is now off limits. Definitely a hard thing to deal with! My son has the same food sensitivities and his soy sensitivity is the worst of all three!
 
Sabrina 
Nov. 7, 2011 1:34 am
Hello to all, So excited I found this site! I have a question that I hope someone could answer for me please. I'm allergic to "rice, wheat" so using either of those 2 flours are out for me. I came across a recipe for a corn bread and which calls for wheat flour in it. I was wondering is I could use tapioca flour in the place of the wheat flour. Here's the recipe I came across: 2 tbl spoons vegetable shortening 1-1/2 cups corn meal 3 tbl spoons all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups buttermilk 1 egg I would like to use the tapioca flour in place of the all-purpose flour. Would this work? and would it still taste ok? Thanks so much, Sabrina
 
Nov. 8, 2011 7:23 am
My son's girlfriend has recently been diagnosed with celiac and for her birthday wanted red velvet cupcakes. I found a wonderful recipe that used coconut flour and agave nectar. They were wonderful. Here's the link: http://www.recipegirl.com/2011/05/09/gluten-free-red-velvet-cupcakes/. I haven't tried any other flours, but was very pleased with the coconut flour.
 
tchnlrn 
Nov. 21, 2011 7:59 am
Candycan319, we purchase Food for Life brown rice tortillas at Whole Foods Health Food Store (www.foodforlife.com). My husband and I like them better than whole wheat tortillas. They are wheat and gluten free; ingredients include brown rice flour, filtered water, tapioca flour, safflower oil, rice bran, vegetable gum (xanthan, cellulose), and sea salt.
 
lynniestar 
Nov. 22, 2011 8:03 pm
@ Sabrina, The tapioca flour will work in place of the wheat flour in your corn bread, but it will probably change the texture, and make them chewier. If you don't want chewy cornbread, try using sorghum flour. It would work great in a recipe like this.
 
Jan. 4, 2012 2:53 am
I am so glad to see this. My son is Gluten, cassein, and soy free. I have been doing research like crazy and finding very little. Thanks!
 
Quinetta 
Jan. 11, 2012 10:30 am
Is Gluten free safe for diabetics?
 
ladybug 
Jan. 11, 2012 11:27 am
Gluten free has more carbs than that wheat flour recipes. You have potato starch, tapioca starch, as you can see a lot of starch. I typical slice of rice bread is 170 calories and 30 grams of carbs. That is as many carbs as most diabetics can have for a whole meal. I can only eat a half a piece of bread per meal. On another note, barley flour is in almost all of all-purpose flour. When the package says flour that does not mean wheat flour. I find the cheaper flours have all wheat. Wheat comes in hard red wheat or winter wheat which is used for bread making but can also be used to make cookies. Can be used to make cakes, but they won't be as light and airy as you may desire. There is also hard white wheat, which is fairly new. It can be used just like the hard red wheat, but makes a lot lighter bread. It's almost white, just a really light tan. Then there is soft white wheat which is used for making cakes or for using with the hard red wheat to make all-purpose flour. Thi
 
ladybug 
Jan. 11, 2012 11:39 am
Melody, I use rice flour to do all my frying. Your chicken will come out crispier using rice flour than with any other flour I have found. I also use rice flour to make wonderfully crunchy finger steaks. Hope that helps.
 
Eloysa 
Jan. 13, 2012 11:34 pm
i have been wanting to learn more about how to, and what flour does different textures for my Breads and crusts!!!!
 
DB 
Jan. 19, 2012 11:48 am
I just watched a program on TV where the chef made her own flour by grinding up different dried beans and dried Chestnuts. I'm not sure if all beans are gluten free but I know that Mung beans are safe to grind up and use as a flour.
 
zebaby 
Jan. 20, 2012 7:18 pm
I'm very grateful for all your informative posts! My 5 y.o. was positive (although low-indeterminate) for wheat, barley, malt & cow milk, so we're trying gluten free to see if we notice a difference. I'm trying to stay as frugal as possible and look for flours in ethnic markets (asian, indian, mexican) so I'm not paying an arm and a leg at my local organic health food store chain. Does anyone have any info or links to learn the ethnic names of some of these alternative flours? Thanks!
 
Emily 
Jan. 23, 2012 12:10 pm
I want to make some bread for my mom, but she is allergic to yeast, corn, and all wheat flours. I was hoping someone would have a recipe using different flours- like rice,oat,potato and more. Can anyone help me out?
 
NAVPREET 
Feb. 12, 2012 9:41 am
I need to make gluten free roti (Indian flat bread) and heard that buckwheat, brown rice flour and xanthan gum are the ingredients to use - but can anyone help me with proportions of each or if you have a different recipe for gluten free roti, I would love to try it!
 
kboarderchick85 
Mar. 6, 2012 1:15 pm
You can use Buckwheat flour, substitute 1/2 of what the recipe calls for in Gluten free flour mix. We have been using it, it is so much cheaper and tastes more like real flour. It is a gluetn and wheat free flour despite its name.
 
Sarah 
Mar. 10, 2012 6:15 pm
Jackie and Maggie, I have been baking bread without guar gum or xanthum gum without trouble. It may be a bit crumblier, more like a buiscuit's texture, but definitely no issue in my books! I bake a lot of muffins for my kids' lunches, too, and they turn out just fine! Maybe they make the texture more like a regular wheat loaf, but no need to skip out on bread if you don't want the gums! :) Happy baking, all!
 
ambie 
Mar. 13, 2012 12:30 am
Cipher's sister- try Agave Necter in place of stevia. It comes from a cactus like plant. Its all natural you don't need much.
 
LeighS 
Mar. 18, 2012 11:20 am
I have intolerances to wheat, flaxseed, oat, barley, soy, white potato, casein, chickpea and all dairy. Can I substitute the corn starch for potato starch in these flour mixes?
 
LeilaAT 
Apr. 14, 2012 10:09 pm
If you do not have a gluten allergy like myself but I'm allergic to wheat, soy, corn, all beans, buckwheat, oats, kamut, coconut, dairy, and many others but I can tolerate rye, rice, potato & tapioca products. So try rye flour in bread recipes.Also, I love Finn Crisp crackers. Most health food & supermarkets carry them. They are extra crunchy and don't get soft when toppings are added. great in soups too!
 
Apr. 16, 2012 7:21 am
Very few comments about coconut flour . It makes very yummy baked goods ! I've made cookies, muffins, pancakes .
 
Apr. 16, 2012 7:24 am
Coconut flour has a low glycemic index and is gluten free !
 
Margi 
Apr. 26, 2012 7:50 pm
For those looking for a chemical-free margarine substitute, try Earth Balance. It's chemical free and there are types with no soy.
 
May 6, 2012 8:20 am
I like the suggestion of coconut flour. I am going to start experimenting with it.
 
aprilrose 
May 12, 2012 6:11 am
I'm allergic to chocolate and have been trying to figure out if there is a difference in measurements using carob powder in place of chocolate squares. Can anyone help me with that ?
 
speavoy 
May 12, 2012 10:23 am
Re: Cipher's Sister When you get your teeth removed make lots of GREEN SMOOTHIES, they are really tasty and nutritous. 2 handfuls spinach or dandilion greens 11/2 cup almond milk or any milk sub 1 banana 1/2 cup blueberries 1 tbsp flax 1 scoop protein powder process all in blender and enjoy !!
 
cmk 
May 16, 2012 8:36 pm
I am new to eating gluten free. Has anyone tried any of these flour substitutes to make pasta? I had just purcased a pasta and ravioli maker the week before I was diagnosed. Thanks for the help.
 
Jun. 20, 2012 1:17 pm
Thank you again. I've never eaten something that's gluten-free, but I never know when that might happen. It's also a very good educational tool to have, so I thank you very much.
 
musicpal 
Aug. 2, 2012 11:16 pm
you can buy all the gluten free flours you need to bake and cook with at the oriental markets. I bought $6.50 worth of flours at an oriental market to fill a canister, and I had bags left over to freeze. They have tapioca flour too. One box of bread mix at WalMart cost 5.00.
 
guyanne 
Aug. 25, 2012 3:39 pm
I was just going to begin research to find other types of flour to use rather than wheat. OMG, I cannot believe how many of you have already done so much research. This column has likely begun and ended my research. Bless you all. guyanne:)
 
ladybug 
Aug. 25, 2012 7:18 pm
I was recently diagnosed with celiac disease. Now I have to learn to cook all over again. There are so many tips on this site that will be helpful, thanks to you all that have done the footwork for me.
 
Marlene 
Sep. 8, 2012 6:56 pm
Just wondering:I have a bread starter.The ingred are:potato flakes,sugar and water,this is allowed to sour. I pour out what I need and refrigerate the rest, in 5 days I feed it the mixture above.I use this mixture for my breads. Can this mixture also be used for any gluten free bread products. Thanks Marlene
 
lawngnome 
Oct. 7, 2012 10:30 pm
I have an 80 year old mother who has been diagnosed with Celiac. She has not been good with eating right. Says she can't find anything that tastes good. The bread mixes would be good, but she would probably be overwhelmed. I need a good brand that she could find at a health food store. I would make some for her but we live 600 miles apart.
 
The Doctor 
Nov. 5, 2012 11:18 am
Does anybody have a recipe for, or suggestion as to which flour to try to make sausage gravy? I'm going to try the Bisquick gluten-free mix for biscuits, and if I could make a GF white sausage gravy to go with it, I would die happy!
 
bbrenda 
Dec. 29, 2012 11:13 am
Safeway has in the freezer section Gluten Free White Bread. Brand name "Rudis Gluten-Free Bakery".
 
bbrenda 
Dec. 29, 2012 11:27 am
I have Celiac Disease and was told to cut out all wheat gluten product from my diet. I was still having issues and was told about a book "Eat Right For Your Blood Type. In this book it states that my blood type can't tolerate whole wheat products. Corn prohibits insulin production in my blood type. My blood type has a very extreme sensitivity to coconut products. Great Informational Book--Highly recommend
 
Southerngirl 
Jan. 14, 2013 10:48 am
My daughter is a celiac and I have done a great deal of research, testing, tasting with her. We have found that a brand of flour named "Domata" gluten free flour is very very good. I use it cup for cup instead of all-purpose flour and its works very well. I mix it about half and half with mase corn flour to fr chicken, prok chops, etc. This flour also makes and awesome roux. Try this flour from the "Domata" website if you don't want the hassle of buying many different kinds of flour and storing them in your freezer. It is a very versatile flour. The Domata website also has lots of recipes and tips on cooking gluten free. Enjoy!
 
BonnieChoice 
Feb. 10, 2013 2:39 pm
I am just beginning the confusing journey of "wheat free" Thanks for the help!
 
revcupcake 
Jul. 11, 2013 9:53 am
A Buckwheat Flour wheat-free Pancake recipe: For years we have enjoyed pancakes on Sunday mornings. In recent years we found that we liked buckwheat pancakes best. A Month ago I was advised to avoid wheat product. I had been using Bob's Buckwheat flour Pancake recipe mix, made with yeast Sat before bedtime, but it uses wheat flour too, so I experimented. 1) Substituted all buckwheat for the whole wheat pastry flour. Result - not bad tasting, but it didn't hold together well, and was a bit heavy. So 2) Added an egg to help it stick together, and about 1/2 t guar gum, which I happened to have on hand. Now it rose a bit, bubbled (from the yeast, and tasted pretty good. Didn't have to really make any other additions - but sometimes I used almond milk (which I also have on hand)instead of some of the water. I leave out the sugar, and use vegetable instead of margarine (which I NEVER use now.) If the batter is too thick, just add more water or milk. This recipe, adapted from
 
PEARLYVICTORIA 
Aug. 11, 2013 8:47 am
I would not advise anyone to use soy flour. There are several health and helpful articles published on how it is a genetically modified product. It has come up to the surface that Soy actually has harmful effects for both men and women. For women it may increase the chances of breast cancer and men will have an increased estrogen hormone that are found in women.
 
Jo bell 
Sep. 3, 2013 2:40 pm
Hello I've was born with Celiac DH Been on Sulfaphyridine for 50 years. Love all the new gluten free products, but beware, not all are what they say they are....Udi's breads and products are truly Gluten free. As for baking, I think the almond and rice flours are the best.......For bread,,, the rice flour + tapioca are the best for me.....
 
graham_williams 
Dec. 18, 2013 4:55 pm
Real great information! Thanks for posting. I always love getting new ideas for different flours to try, as well as to use when I make anything for my friends who can't have gluten. Some guys who frequent Vita Living also gave me some great tips.
 
joanie 
Feb. 8, 2014 10:40 am
I do not want to use GMO wheat, what are my alternatives
 
Koko 
Oct. 27, 2014 12:14 pm
I am new to GF BAKING. I have little bits of tapioca starch, potato starch and arrowroot starch left over and wondered if I can just MIX them to use them up.
 
 
ADVERTISEMENT
Go Pro!

In Season

Best Thanksgiving Day Recipes
Best Thanksgiving Day Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

How to Proof Yeast

Learn simple tricks for proofing yeast to make breads & pastries light and airy.

How to Make No-Knead Beer Bread

Watch how to make a simple, rustic beer bread.

Brown Butter Pineapple Corn Muffins

See how to make amazing cornbread muffins.

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States