Oriental Foods And Recipes is committed to including recipes
for everyone. After some careful research, we have compiled some
key information, so that you, too can enjoy baked goods and
dishes that may normally contain wheat flour. For those of you
who are not allergic, this is a great opportunity to learn about
the other flours that make some pretty terrific cookies, bread
There are so many different kinds of flour that it can be
downright intimidating. Just go to your local health food store
and you will experience a sense of panic as you peruse the
Oriental Foods And Recipes has provided a list of some of the
flours you may encounter. This list will take some of the
guesswork out of shopping for alternative flours.
Potato Starch Flour
This is a gluten-free thickening agent that is perfect for
cream-based soups and sauces. Mix a little with water first,
then substitute potato starch flour for flour in your recipe,
but cut the amount in half. It can be purchased in a health food
This is a light, white, very smooth flour that comes from the
cassava root. It makes baked goods impart a nice chewy taste.
Use it in recipes where a chewy texture would be desirable. It
would work nicely in bread recipes such as white bread or French
bread. It is also easily combined with cornstarch and soy flour.
It can be purchased in a health food store.
This nutty tasting flour has a high protein and fat content. It
is best when used in combination with other flours and for
baking brownies, or any baked goods with nuts or fruit. It can
be purchased in a health food store.
This is a refined starch that comes from corn. It is mostly used
as a clear thickening agent for puddings, fruit sauces and Asian
cooking. It is also used in combination with other flours for
baking. It can be purchased in a health food store.
This flour is milled from corn and can be blended with cornmeal
to make cornbread or muffins. It is excellent for waffles or
pancakes. It can be purchased in a health food store.
This is ground corn that comes from either yellow or white meal.
This is often combined with flours for baking. It imparts a
strong corn flavor that is delicious in pancakes, waffles, or
simple white cakes. It can be purchased in a health food store.
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, but also in Asian markets.
At the Asian markets it is sold in different textures. The one
that works the best is called fine textured white rice flour.
Brown Rice Flour
This flour comes from unpolished brown rice. It has more food
value because it contains bran. Use it in breads, muffins, and
cookies. It can be purchased in a health food store.
Kamut and Spelt Flours
These are ancient forms of wheat. While they aren't appropriate
for gluten-free diets, they are excellent substitutes for plain
wheat flour as they add wonderful flavor and consistency.
Wheat flour contains gluten, which keeps cookies, cakes and pies
from getting crumbly and falling apart. It is what makes baked
goods have a good texture because it traps pockets of air. This
creates a lovely airy quality that most baked goods possess when
baked with traditional wheat flour. In order to help retain this
structure when using non-wheat flours, gluten substitutes must
be added to a gluten-free flour mixture. For each cup of
gluten-free flour mix, add at least 1 teaspoon of gluten
substitute. Here are three very good substitutes for gluten.
This comes from the dried cell coat of a microorganism called
Zanthomonas campestris. It is formulated in a laboratory
setting. This works well as a gluten substitution in yeast
breads along with other baked goods. You can purchase it in
health food stores.
This is a powder that comes from the seed of the plant Cyamopsis
tetragonolobus. It is an excellent gluten substitute and it is
available in health food stores.
This is an acceptable gluten substitute. It helps keep baked
goods from being too crumbly. This, too can be purchased at most
health food stores.
Substitution is the solution
If you are ready to try some recipes, start with recipes that
use relatively small amounts of wheat flour like brownies or
pancakes. These turn out lovely and the difference in taste is
minimal. Here are two gluten-free flour mixtures that are
suitable for substituting wheat flour cup for cup.
Gluten-Free Flour Mixture I
1/4 cup soy flour
1/4 cup tapioca flour
1/2 cup brown rice flour
Gluten-Free Flour Mixture II
6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Keep these flour mixtures stored in containers at room
temperature. Having them on hand will simplify your baking
routine. The above mixtures can be doubled or tripled.
Another option is to purchase a gluten-free flour mixture at
a health food store. This really takes the guesswork out of
substitutions. This flour mixture can usually substitute wheat
flour cup for cup, but read the package directions to be sure.