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Help/advice On Flours
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I have gone totally grain free after a dew recent very nasty episodes of severe gut pain after rice and corn products.  And I found the nicest rice/millet porridge - but no go.  Back to the drawing board.

 

So can anyone help me with the following:

 

(1)     What is the best flour for thickening stews, casseroles etc and for making gravies.  In my pantry I have coconut, lupin (no good, it clumps), tapioca, potato and I have an excellent health food store where I can probably get others.

 

(2)    Pastry.  Is there ANY way to make non grain pastry that will puff up?  I love deep dish pies and the last time I tried it shrank into the middle and came out like sheets of some building material  Even next door's dog wouldn't eat it!

 

Thanks in advance, Odille from Oz

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For gravy try the potato flour. It works really well, you don't need as much it thickens fast so stir quickly. You can also make a great biscuit from potato flour. As for pies try almond meal and/or walnut meal, butter and sugar. This works really well for fruit pies and pumpkin.

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For gravy try the potato flour. It works really well, you don't need as much it thickens fast so stir quickly. You can also make a great biscuit from potato flour. As for pies try almond meal and/or walnut meal, butter and sugar. This works really well for fruit pies and pumpkin.

Thanks, Bridgette.

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I second potato flour. Used that before I ever heard of celiac/gluten intolerance.

I made pie crust recently which everyone liked. Do not over mix. You want pea sized lumps of butter and it must be very cold. Used cup for cup flour.

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So....for the family I use many gluten-free flours as they are only gluten-free.

 

When I cook for me or the hubs is cooking so we can all eat...coconut flour is our only go to...and it works...for thickening and batter endeavors.

 

for light flaky...well I'm stumped...but I do find a almond flour mixed with coconut flour makes a wonderful apple bread like substance ;)

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