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Help/advice On Flours

Analog6

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Analog6 Newbie
Analog6
Posted

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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BridgetteIMcleod Newbie
BridgetteIMcleod
Posted

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.

Analog6 Newbie
Analog6
Posted
  • Author

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.

  • 2 weeks later...
Marlie Apprentice
Marlie
Posted

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.

GottaSki Mentor
GottaSki
Posted

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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