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

Rice Replacement


mom2twoangels

Recommended Posts

mom2twoangels Apprentice

Hi,

We can't use rice and it seems to be in many many of the receipes I am seeing. What would you use to replace it? We also need to avoid all nut and bean flours.

Thanks,


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



Celiac.com Sponsor (A8-M):



MaryJones2 Enthusiast

How about tapioca, sorghum, corn, buckwheat, amaranth, arrowroot, coconut, and quinoa? You might have to experiment a bit to get the right combo for the recipe.

BTW - Chebe bread mix is rice and nut free.

VioletBlue Contributor

I second the Chebe. It's all tapioca and lovely lovely bread. In terms of a replacement for rice, I would think teff or millet would be the closest match to white rice flower. Quinona would be another good choice.

Hi,

We can't use rice and it seems to be in many many of the receipes I am seeing. What would you use to replace it? We also need to avoid all nut and bean flours.

Thanks,

purple Community Regular

I am not crazy about rice flour so I mainly use the sorghum mix

1 1/2 cups sorghum

1 1/2 cups potato starch or corn starch

1 cup tapioca flour

Nancym Enthusiast

How about coconut flour?

Cheri A Contributor

I use the same mix as Purple uses. :) My daughter was intolerant to rice for a few years. I made a lot of quinoa as a replacement. It is awesome cooked with some broth and sauteed veggies.

purple Community Regular

As for pasta you can buy corn and quinoa. Walmart has corn spaghetti and its good. Here is a good bread recipe w/o those flours you can't have. Its really good and easy. I make it every week.

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



ek327 Newbie

quinoi or teff work well, but usually in combination with something like sorghum or tapioca or potato. they have really good protein and micronutrient content--much better than rice, actually. white bean flour is nice. (I find the garbonzo or fava flours taste is too strong). if you try coconut flour-do NOT use more than 5- 10% of total flour in your recipe. it is way high in fiber and will dry it out/soak up all the moisture and will taste gross!!

mom2twoangels Apprentice

Thanks for all the replies,

I tried a Chebe mix and it was very chewy don't know what I did wrong. Thanks for the advice on which flours work well together - I hadn't heard of coconut before that sounds yummy. I think I will try quinoa next.

Thanks again!

JNBunnie1 Community Regular
Thanks for all the replies,

I tried a Chebe mix and it was very chewy don't know what I did wrong. Thanks for the advice on which flours work well together - I hadn't heard of coconut before that sounds yummy. I think I will try quinoa next.

Thanks again!

Ask for advice before subbing coconut for anything, it behaves very differently than the other flours. You can sub sorghum flour one for one with rice.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    2. - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    3. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    4. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    5. - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,862
    • Most Online (within 30 mins)
      7,748

    ZoesDad
    Newest Member
    ZoesDad
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • Jsingh
      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Are Bobresmill gluten free oats ok for sensitive celiacs?
×
×
  • 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.