Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flour Conversions

Megan E

Recommended Posts

Megan E Newbie
Megan E
Posted

I'm new to all this, and I'm wondering if anyone knows of a conversion table that will tell me how to substitute alternative flours in my favorite recipes. For example, 1 cup all purpose flour = x amount rice flour/soy flour/etc. Also, do I have to use different amounts of any of the other ingredients? Thanks to anyone who can help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted
I'm new to all this, and I'm wondering if anyone knows of a conversion table that will tell me how to substitute alternative flours in my favorite recipes. For example, 1 cup all purpose flour = x amount rice flour/soy flour/etc. Also, do I have to use different amounts of any of the other ingredients? Thanks to anyone who can help!

I use this mix of flour: 3 C brown rice flour, 1 C potato starch, 1/2 C tapioca starch and 2 tsp. xanthan gum. Sift together three times. Then I use it just as I would all-purpose flour in quick breads, cookies, cakes, etc. Sometimes I have to adjust the liquid a tiny bit, but usually it works just fine. When you start getting into trickier things like pizza dough, you need to add some bean flour and more tapioca flour (at least, in my recipe), but this basic recipe will get you started. I much prefer to bake out of my Betty Crocker cookbook using "regular" recipes than trying to follow 27 steps in a "special" gluten-free recipe.

ruthla Contributor
ruthla
Posted
I use this mix of flour: 3 C brown rice flour, 1 C potato starch, 1/2 C tapioca starch and 2 tsp. xanthan gum. Sift together three times. Then I use it just as I would all-purpose flour in quick breads, cookies, cakes, etc. Sometimes I have to adjust the liquid a tiny bit, but usually it works just fine. When you start getting into trickier things like pizza dough, you need to add some bean flour and more tapioca flour (at least, in my recipe), but this basic recipe will get you started. I much prefer to bake out of my Betty Crocker cookbook using "regular" recipes than trying to follow 27 steps in a "special" gluten-free recipe.

Can I use plain old rice flour in something like gravy? Or do I always need to use a mix of flours?

wowzer Community Regular
wowzer
Posted

Yes you can use rice flour in gravy. I've had great luck doing that.

lonewolf Collaborator
lonewolf
Posted

Yep, I use white rice flour in gravy and it turns out great!

ruthla Contributor
ruthla
Posted
Yep, I use white rice flour in gravy and it turns out great!

Great to know! now I just have to find time to buy rice flour. ;)

I went to a store today, but the store offering the free turkey if I spend $300 in a month didn't carry rice flour. I was $17 short for the free turkey after Friday's shopping so I went today to get a few more items so I could get my turkey. It's just that I would have gone to a different store with a different selection if I wasn't going for the promotion.

jerseyangel Proficient
jerseyangel
Posted
Great to know! now I just have to find time to buy rice flour. ;)

You can use plain old cornstarch for gravy until you get the rice flour :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ruthla Contributor
ruthla
Posted
You can use plain old cornstarch for gravy until you get the rice flour :)

Well, then I'd need to go to a store and buy some cornstarch. ;)

I do have potato starch in the house, but I'm not 100% sure it hasnt' been contaminated by wheat flour in the past. I've had that can a VERY long time.

imhungry Rookie
imhungry
Posted

"Never officially diagnosed with Celiac, but won't ever go back to gluten again!"

Amen to that! Me either, and I won't put myself through that torture.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,516
    • Most Online (within 30 mins)
      7,748
    Sabrina V
    Newest Member
    Sabrina V
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By trents · Posted

      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
    • melthebell
      Persistent isolated high DGP-IGG in child despite gluten-free diet

      By melthebell · Posted

      That's interesting - that's a lot of gluten! I'll be very curious to see how my son responds to the gluten. In some ways, I guess having a strong reaction would tell us something? It's tough navigating this as a parent and having it be not so clear cut ;\
    • trents
      Jersey Mike’s option: Gluten-free bread

      By trents · Posted

      Welcome to the celiac.com community, @JamieAnn!  Glad you had a good experience at your local Jersey Mike's.  In the town I live in all we have is Subway and they stopped offering gluten free buns. So, I can't eat there anymore. Oh, more recently there has come to our town a Firehouse sub shop and, according to the Internet, they offer gluten free buns but I haven't tried them yet. For super sensitive celiacs, cross-contamination in handling at these sub shops may also be a problem.
    • JamieAnn
      Jersey Mike’s option: Gluten-free bread

      By JamieAnn · Posted

      Today, in Uniontown, PA,  I ordered Jersey Mike’s Italian sub on gluten-free bread (paid extra for gluten-free) for my brother who hasn’t had a sub in yrs (neorological prob if consumes). He’s so happy! Their gluten-free bread is from a company that specializes in gluten-free products, some of which I’ve enjoyed before, so figured a sub would be good! Jersey Mike’s fast-food restaurant chain
    • cristiana
      Insomnia help

      By cristiana · Posted

      Thank you @knitty kitty x
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.