Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Flour Substitution
0

7 posts in this topic

Does anyone know what flour I can use in place of brown rice?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Does anyone know what flour I can use in place of brown rice?

have you a problem with rice and cant use it ?

what are you trying to make ??

0

Share this post


Link to post
Share on other sites

have you a problem with rice and cant use it ?

what are you trying to make ??

I am trying to make bread for my daughter. She cannot have egg, rice, gluten, corn, soy, and oats to name a few. I want to make her a bread that tastes good and rice and corn seems to be in everything. Thanks.

0

Share this post


Link to post
Share on other sites

I am trying to make bread for my daughter. She cannot have egg, rice, gluten, corn, soy, and oats to name a few. I want to make her a bread that tastes good and rice and corn seems to be in everything. Thanks.

+

Not sure if this helps, it's quick and easy to make though you'd need to use an egg replacer like this.

316644b.jpg

Brazillian cheese breads http://www.livaad.nl/Prod38engels.htm

0

Share this post


Link to post
Share on other sites

Try a mixture of 1/3 tapioca, 1/3 buckwheat, 1/3 amaranth, or

1/4 tapioca, 1/4 almond meal, 1/3 buckwheat, 1/3 amaranth, or

1/3 buckwheat, 1/3 potato starch, 1/3 garbanzo or white bean flour

All of these are "stickier" than rice flours and need less gums. You can take a teaspoon of chia seed (or more) per cup of flour mixture used, and soak it in cool tap water, to make a "chia egg" gel to use in place of eggs. Or flax meal soaked in warm water. Then you will need leavening, such as vinegar and baking soda, or baking powder.

____________

this recipe needs no gums or eggs, yet it works. And it can also be used in "bun in a cup" in the microwave.

gluten-free Grainless Buckwheat Pancake or Flatbread, sans Eggs

heaping tablespoon of gluten-free buckwheat* flour

heaping tablespoon of potato starch (not potato flour)

heaping tablespoon of preferred bean flour, such as garbanzo (can sub drained, rinsed, well mashed canned beans, other types, use a bit less water)

dash salt

pinch of baking soda

pinch of cream of tartar

tablespoon of olive oil

1/2 teas pure apple cider vinegar

sweetener to taste, whatever type is preferred, a little honey, agave, stevia, molasses, if desired

pinch of spice, if desired ( I like cumin and chinese 5-spice)

water

*buckwheat flour can be made from gluten free buckwheat groats or cereal, by whirring it in a coffee grinder, if you have trouble finding it. Don't use the Bob's Red Mill brand, unfortunately, it is cross contaminated with oats :(

Mix the ingredients together, and add enough water to create a thick pancake batter. Cook in olive oil in a hot pan (dedicated cast iron makes nice pancakes). Cook on one side until edges dry and bubbles come thru, flip to cook other side. Makes 1 large pancake or flatbread.

This recipe can also be cooked in a small ramekin or single serving bowl in the microwave, to make a "bun," (grease the bowl lightly, first) for anywhere from 30 seconds to a minute to a minute +, test for doneness by sticking a knife into it to see if it has cooked through.

0

Share this post


Link to post
Share on other sites




Try a mixture of 1/3 tapioca, 1/3 buckwheat, 1/3 amaranth, or

1/4 tapioca, 1/4 almond meal, 1/3 buckwheat, 1/3 amaranth, or

1/3 buckwheat, 1/3 potato starch, 1/3 garbanzo or white bean flour

All of these are "stickier" than rice flours and need less gums. You can take a teaspoon of chia seed (or more) per cup of flour mixture used, and soak it in cool tap water, to make a "chia egg" gel to use in place of eggs. Or flax meal soaked in warm water. Then you will need leavening, such as vinegar and baking soda, or baking powder.

____________

this recipe needs no gums or eggs, yet it works. And it can also be used in "bun in a cup" in the microwave.

gluten-free Grainless Buckwheat Pancake or Flatbread, sans Eggs

heaping tablespoon of gluten-free buckwheat* flour

heaping tablespoon of potato starch (not potato flour)

heaping tablespoon of preferred bean flour, such as garbanzo (can sub drained, rinsed, well mashed canned beans, other types, use a bit less water)

dash salt

pinch of baking soda

pinch of cream of tartar

tablespoon of olive oil

1/2 teas pure apple cider vinegar

sweetener to taste, whatever type is preferred, a little honey, agave, stevia, molasses, if desired

pinch of spice, if desired ( I like cumin and chinese 5-spice)

water

*buckwheat flour can be made from gluten free buckwheat groats or cereal, by whirring it in a coffee grinder, if you have trouble finding it. Don't use the Bob's Red Mill brand, unfortunately, it is cross contaminated with oats :(

Mix the ingredients together, and add enough water to create a thick pancake batter. Cook in olive oil in a hot pan (dedicated cast iron makes nice pancakes). Cook on one side until edges dry and bubbles come thru, flip to cook other side. Makes 1 large pancake or flatbread.

This recipe can also be cooked in a small ramekin or single serving bowl in the microwave, to make a "bun," (grease the bowl lightly, first) for anywhere from 30 seconds to a minute to a minute +, test for doneness by sticking a knife into it to see if it has cooked through.

Thank you so much for taking the time to give this to me! I will try it today. Have a great day!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,120
    • Total Posts
      919,471
  • Topics

  • Posts

    • I thought I would update you all.  I started to eat gluten shortly after this post.  I was miserable by the time I had my EGD.  The doctor gave a diagnosis after the EGD was completed, duodenitis, gastritis and hiatal hernia.  I had abnormal mucosa of the whole stomach and severe inflammation.  The biopsy results came back today, they stated early stages celiac disease.  I wonder what it would've shown if I wasn't on a gluten free diet for two years?  My doctor said he still wants me to come in for a talk, he doesn't really know if he should call it celiac disease since it's early stages....  WTH!  I've really got to find a doctor that specializes in Celiac Disease...    
    • thank you for the info, its very helpful to hear from someone else who has it and knows a lot about it. When you say I may be eliminating one problem vs 3, what would you think the other problems could be? It's frustrating because I even buy Uldis gluten-free bagels and what not and I still find myself reacting sometimes to that, I don't use butter but just gluten-free peanut butter, but like I said I don't know for sure if its from that or maybe something else. I have read on this site about a couple others that have had issues with uldis breads so could be that. but like you said I guess it can also just take awhile to get better. I read the other day that a lot of throwing up can put stress on your small intestine which can maybe cause your body to react to dairy, do you know anything about that or if that's true?
    • Thanks for the reply!  Yeah, I really should have gotten testing done before the elimination diet.  I had asked my previous doctor, but she didn't want to do it.  I was transitioning to a new insurance and couldn't get a doctor's appointment for awhile, so I thought I would just do the elimination diet.  After all, it might not have been gluten.  (<--that was my thought process...) Hindsight is 20/20.  I felt pretty good during those 3 weeks gluten free, and was not expecting how bad it would be when I added it back in.  Anyway, I found a new doctor and I think she would totally be willing to test me again 9 weeks out. I think she would also be willing to order the endoscopy if I brought her research and really pushed for it. Now that I know how good feeling good feels... I just can't see staying on gluten for another 9 weeks.  I honestly don't know how I would survive.  Even if it's not Celiac, and it's ONLY the wheat allergy... it's making my life absolutely miserable. Thanks again for the reply!  I think I'll go in Friday for the blood test and take it from there.
    • Hi Alok, I suggest not eating any soy.  Soy is one of the top 8 food allergens in the USA.  Soy has other things about it that are not helpful to us.  Plus it is often sprayed with pesticides that are not so great for people.  Maybe you can try some other food for a while?  Also it might help to wash all your vegetables before using them. Just some ideas, I hope they help.
    • What she said!     The antibody panel is an important part of follow-up!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,159
    • Most Online
      1,763

    Newest Member
    Anns
    Joined