If you enjoy cooking but have been diagnosed with celiacs, there are plenty of alternative flours to be used. Most of these are available in health food stores.
Potato Starch Flour:
This is great to use as a thickener in soups and sauces. Mix with a little water and substitute for flour with half of the amount used in your recipe.
Tapioca Flour:
This flour is good for bread recipes as it provides a nice chewy texture. Made from Cassava route.
Soy Flour:
This flour is good for cooking brownies and cakes. It has a nutty taste, heavy texture and high fat content. For best results mix with another gluten free flour such as tapioca.
Corn Flour/Starch:
As the name suggests this flour is made from corn. It is great to use as a thickener in sauces.
Cornmeal:
Ground corn, strong corn flavor. Mix with another gluten free flour for good for pancakes.
Rice Flour:
This is a great gluten free flour for baking. It doesn’t have any particular flavor. Alternatively brown rice flour has more fiber but has a nutty flavor.
If you want to create a fluffy texture similar to wheat flour products. Try adding a teaspoon of any of the following for each cup of gluten free flour:
- Xanthum Gum
- Guar Gum
- Pre Gel-Starch