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
      131,678
    • Most Online (within 30 mins)
      7,748
    GGGrandpa
    Newest Member
    GGGrandpa
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.