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

Substitutions For Various Flours

glorious

Recommended Posts

glorious Newbie
glorious
Posted

Is there a good site that will tell me which gluten free flours can be substitued for each other? For example, are brown and white rice flour interchangeable? Is there a flour that can be substituted for

soy flour -

white bean flour-

almond meal -

I realize that every flour has it's own unique properties, but I don't want to have a large number of flours on hand.

Also, is there such a thing as gluten free, dairy free baking chips (chocolate, butterscotch, etc)?

Thanks!

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

Celiac.com Sponsor (A8-M):


cruelshoes Enthusiast
cruelshoes
Posted

I find this site very helpful: Open Original Shared Link. It is not limited to gluten-free flours, though so be careful when reading it.

Chocolate chips that I have found that are dairy free are Enjoy Life and Trader Joe's semi-sweet chocolate chips. Maybe someone else knows of some other brands.

glorious Newbie
glorious
Posted
  • Author
I find this site very helpful: Open Original Shared Link. It is not limited to gluten-free flours, though so be careful when reading it.

Chocolate chips that I have found that are dairy free are Enjoy Life and Trader Joe's semi-sweet chocolate chips. Maybe someone else knows of some other brands.

That was very helpful. Thanks!

luvthelake21 Rookie
luvthelake21
Posted

I just ordered Domata living flour and made tollhouse chocolate chip cookies. They turned out very good. There is a recipe for biscuits that I will try tommorow. I says it is a one cup for one cup exchange.

bbuster Explorer
bbuster
Posted
I just ordered Domata living flour and made tollhouse chocolate chip cookies. They turned out very good. There is a recipe for biscuits that I will try tommorow. I says it is a one cup for one cup exchange.

Hey, so did I!

Well, actually our local grocer is carrying it, so I bought some. I already have a well-stocked pantry with gluten-free flours, so I wasn't sure what to try.

I made the tollhouse cookie recipe (actually 1/2 recipe) - the pan version versus the individual cookie version. We shared with friends - 4 kids and 4 adults, including me - and all agreed they were my best gluten-free cookies ever! And I have been making gluten-free cookies almost weekly for over two years now.

All of my attempts at gluten-free biscuits so far have been pretty nasty, but I think I am getting up my nerve to try with this stuff.

luvthelake21 Rookie
luvthelake21
Posted

My husband just made homemade chicken fingers using the spicy brand of Domata flour. They were wonderful and my 11 year old daughter thougth they were the best she ever had. He made his own batter with the new flour. It is a wonderfull flour!!!!!!!!!!

dbmamaz Explorer
dbmamaz
Posted

I was having trouble getting a handle on the different flours, so I kinda did a test. I did something like the liquid from a crepe - an egg with some sweetened rice milk. Then I'd take about 3 tb of a flour, pour enough liquid in to make a crepe, cook it and eat it, and write down taste and texture. I did this with all the flours I had in the house, and now I feel like i have a better idea of how to use them.

I cant use most blends, because the tapioca kills me. Also, I've been using veggie chips ground in the blender for chicken nuggets - its been popular in my house! Our boys dont like spicy much.

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

Celiac.com Sponsor (A8-M):


JNBunnie1 Community Regular
JNBunnie1
Posted

I'd guess you could use potato, arrowroot, or corn starch for a tapioca sub.

imsohungry Collaborator
imsohungry
Posted

Ener-G has GFDF chocolate chips. I used them all the time and really couldn't tell the difference.

There are many ways to substitute ingredients. This is a broad reply, but I've found answers to the "substitution" question in most gluten-free cookbooks. I'm sure there are multiple websites as well.

Good luck as you practice and learn what works for you (and what flours you like, etc.)

-Julie :)

Johnny Cool Rookie
Johnny Cool
Posted

I made pancakes yesterday from a basic cookbook recipe substituting white rice flour and Splenda. They were delicious, light and fluffy.

Archived

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

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


  • Member Statistics

    • Total Members
      131,593
    • Most Online (within 30 mins)
      7,748
    Michele Roedder
    Newest Member
    Michele Roedder
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Potential celiac need advice

      By trents · Posted

      Welcome to the forum, @Ben98! If you have been consciously or unconsciously avoiding gluten because of the discomfort it produces then it is likely that your blood antibody testing for celiac disease has been rendered invalid. Valid testing requires regular consumption of generous amounts of gluten. The other strong possibility is that you have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms with celiac disease but does not have the autoimmune component and thus does not damage the small bowel lining. It is 10x mor common than celiac disease. There is currently no test for NCGS. Celiac disease must first be ruled out. Some experts in the field believe it can be a precursor to the development of celiac disease. Having one or both of the primary genes for developing celiac disease does not imply that you will develop active celiac disease. It simply establishes the potential for it. About 40% of the population has the genetic potential but only about 1% develop active celiac disease. 
    • Ben98
      Potential celiac need advice

      By Ben98 · Posted

      TTG blood test and total IGA tested on many occasions which have always remained normal, upper GI pain under my ribs since 2022. I had an endoscopy in 2023 which showed moderate gastritis. no biopsy’s were taken unfortunately. genetic test was positive for HLADQ2. extreme bloating after eating gluten, it’ll feel like I’ve got bricks in my stomach so uncomfortably full. the pain is like a dull ache under the upper left almost like a stitch feeling after a long walk. I am just wanting some advice has anyone here experienced gastritis with a gluten issue before? thank you  
    • Wheatwacked
      Unusual bright yellow but odourless discharge

      By Wheatwacked · Posted

      "Conclusions: The urinary iodine level was significantly lower in women with postmenopausal osteoporosis, and iodine replacement may be important in preventing osteoporosis"  Body iodine status in women with postmenopausal osteoporosis Low iodine can cause thyroid problems, but Iodine deficiency will not show up in thyroid tests.  Iodine is important for healing, its job is to kill off defective and aging cells (Apoptosis). Skin, brain fog, nails, muscle tone all inproved when I started taking 600 mcg (RDA 150 - 1000 mcg) of Liquid Iodine drops. Some with dermatitis herpetiformis, Iodine exacerbates the rash.  I started at 1 drop (50 mcg) and worked up to 12 drops, but I don't have dermatitis herpetiformis.
    • cristiana
      How long does it take to gain weight?

      By cristiana · Posted

      That's great news, you can do this.  Let us know how things go and don't hesitate to ask if you have any more questions. Cristiana 😊
    • petitojou
      How long does it take to gain weight?

      By petitojou · Posted

      Thank you so much for sharing your experience and I found myself giggling with happiness as I read how your body reached such spring! And I hope that your current journey is also successful!! Definitely starting the food diary! So many amazing advices. And it’s very scary. It really hits all our soft spots as well as our confidence system. Most doctors I went thought I was underage despite being in my late 20s. Right now I look like am I twelve, but is also this body that’s taking so much, so I might as well love it too! Going to make the necessary changes and stay in this path. Thank you again! 🫶
×
×
  • 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.