Re: Cooking w Different flours

March 3, 2001

> Date: Fri, 02 Mar 2001 14:55:55 -0000

> From: lisacna@...

> Subject: cooking with different flours

>

> Ok , need advice. I am left with brown rice, potato flour, quinoa,

sweet rice flour,

> buckwheat , amaranth, and I still have Soy. Never have been good at

> making up recipes myself so I always used what is called for. Any thing

> special like do I need

> to use less brown rice flour if it calls for white or is it just a

> color difference. Truth be told I am broke right now and will have

> to

> use these if he is going to eat this week so whatever I may need to

> know substitution wise please tell me. Thanks so much LIsa F

Brown rice flour is all I ever use no matter whether it says white rice

flour or not. Our breads, snickerdoodles, etc come out creamy white. I

can't compare exact color difference as I haven't made any with white

next to brown. I would say measurements are the same for brown rice and

white rice flour.

Potato flour is hard to find a recipe for but maybe you can use it for

breading something?

Bette Hagman says in " GF Gourmet " it's a heavy flour with a definite

potato taste. It can be replaced with Potatoe Buds or mashed potatoes in

recipes -- How about potato pancakes? (I doubt my own son would touch

them to be honest!)

Soy flour can be used in place of any bean flour requested.

Again from " The Gluten-Free Gourmet " I see sweet rice flour is excellent

as a thickening agent. Especially good for sauces that are to be

refrigerated or frozen as it inhibits separation of the liquids.

The others I don't have experience with, maybe someone else can help you.

Hope you come up with something tasty for your child :-)

Carol in Oregon

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