hi all they said to put this on the cooking forum as i put it into the general one
i am looking for ideas for wheat,corn,and maize free cooking or ingredients
and where to get the best
i use arrowroot instead of cornflour and i no about rice flour but the recipes say add plain flour or self raising and as i need it to be free of the above i don't no where to start so i am asking for your expertease please
Nicholstones said
09:57 PM Jun 26, 2012
Is it just wheat and corn/maize that your grandson cannot take? There are many types of flour out there - I use potato flour for thickening stews and sauces, you can also get rice flour, soy flour, buckwheat (not related to wheat) flour..... There are also lots of other types of grains - quinoa and millet are just two that can be used as an accompaniment, in pilaf, even in baking. Presumably if he can't eat then corn then he does not have coeliac disease, so what about other gluten containing grains/flours such as rye and barley? Rice of course is a big standby in a gluten free diet, can your grandson eat this? If there are a variety of grains that he can eat but you can't find a commercial gluten free flour that doesn't contain maize, then try making up your own flour mixes using flours that he can eat, then using this in any gluten free baking recipe. Don't try to just use a standard recipe that uses wheat flour as the liquid proportions are different in gf recipes to cope with the lack of gluten.
Make sure you check the ingredients list of everything you buy, you will be surprised how many things contain wheat, John mourned the loss of licorice until recently we found a gf brand, also things like stock powder, soy sauce, baking powder, even mustard will often contain wheat.
BohemianGypsy said
05:06 AM Jun 27, 2012
magraret wrote:
hi all they said to put this on the cooking forum as i put it into the general one
i am looking for ideas for wheat,corn,and maize free cooking or ingredients
and where to get the best
i use arrowroot instead of cornflour and i no about rice flour but the recipes say add plain flour or self raising and as i need it to be free of the above i don't no where to start so i am asking for your expertease please
Hi Margaret,
I used to own and run a health food shop here in Inverell a few years ago and may I say that there are many flours out there that don't include the three no no's you mentioned, eg. Potato flour, Chickpea flour, Tapioca flour, sorghum flour, soy flour and brown rice flour to name a few. If you search the net for alternative gluten free flour recipes you will find a wealth of info and recipes out there. Good luck and a fav of mine is the chick pea flour.
Michelle
Nicholstones said
10:25 PM Jun 27, 2012
BohemianGypsy wrote:
.... a fav of mine is the chick pea flour.
Michelle
I sometimes use chickpea flour (also called besan flour and gram flour) in baking, but it has quite a strong flavour and is slightly bitter, so I would usually mix it with other flours so it is no more than a third of the flour quantity.
BohemianGypsy said
11:42 PM Jun 27, 2012
Nicholstones wrote:
BohemianGypsy wrote:
.... a fav of mine is the chick pea flour.
Michelle
I sometimes use chickpea flour (also called besan flour and gram flour) in baking, but it has quite a strong flavour and is slightly bitter, so I would usually mix it with other flours so it is no more than a third of the flour quantity.
Actually thats a good point chickpea flour is most often labelled Besan flour by many manufacturers and or suppliers. I do find it a strong flavour but not unpleasant and have never found it bitter at all. I have used it to make vegetable fritters, savoury pancakes and depending on what you put with it, they are delicious indeed. We all have differing palates that's what makes life interesting lol.
Michelle
Gerty Dancer said
12:03 AM Jun 28, 2012
I find wheat bloating so avoid as much as I can without having to be too precise about it. My favourite breakfast is cooked brown rice (I cook a week's supply and refrigerate) with milk or soy milk, and 2 or 3 chopped dates. Heat it till it boils in the m/wave, allow to cool till its right to eat. Yum! Rice pudding for brekky!
grill n chill said
01:06 AM Jul 31, 2012
I have been eating gnocchi a fair bit lately, its a good alternative to pasta and rice. Usually i make a vegetable pasta sauce with a tomato base. Simple,reasonable quick and certainly delicious.
Hoodathunkit said
05:04 PM Aug 3, 2012
HI Margaret, dont know if you have facebook, but I have attached the link to the food that sing page. Roni has some lovely gluten free ideas which you may enjoy.
hi all they said to put this on the cooking forum as i put it into the general one
i am looking for ideas for wheat,corn,and maize free cooking or ingredients
and where to get the best
i use arrowroot instead of cornflour and i no about rice flour but the recipes say add plain flour or self raising and as i need it to be free of the above i don't no where to start so i am asking for your expertease please
Make sure you check the ingredients list of everything you buy, you will be surprised how many things contain wheat, John mourned the loss of licorice until recently we found a gf brand, also things like stock powder, soy sauce, baking powder, even mustard will often contain wheat.
Hi Margaret,
I used to own and run a health food shop here in Inverell a few years ago and may I say that there are many flours out there that don't include the three no no's you mentioned, eg. Potato flour, Chickpea flour, Tapioca flour, sorghum flour, soy flour and brown rice flour to name a few. If you search the net for alternative gluten free flour recipes you will find a wealth of info and recipes out there. Good luck and a fav of mine is the chick pea flour.
Michelle
I sometimes use chickpea flour (also called besan flour and gram flour) in baking, but it has quite a strong flavour and is slightly bitter, so I would usually mix it with other flours so it is no more than a third of the flour quantity.
Actually thats a good point chickpea flour is most often labelled Besan flour by many manufacturers and or suppliers. I do find it a strong flavour but not unpleasant and have never found it bitter at all. I have used it to make vegetable fritters, savoury pancakes and depending on what you put with it, they are delicious indeed. We all have differing palates that's what makes life interesting lol.
Michelle
My favourite breakfast is cooked brown rice (I cook a week's supply and refrigerate) with milk or soy milk, and 2 or 3 chopped dates. Heat it till it boils in the m/wave, allow to cool till its right to eat. Yum! Rice pudding for brekky!
I have been eating gnocchi a fair bit lately, its a good alternative to pasta and rice. Usually i make a vegetable pasta sauce with a tomato base. Simple,reasonable quick and certainly delicious.
HI Margaret, dont know if you have facebook, but I have attached the link to the food that sing page. Roni has some lovely gluten free ideas which you may enjoy.
https://www.facebook.com/dotti.caple?ref=tn_tnmn#!/foodthatsings