Can You Just Substitute?

[clnewberry1]

With the exception of baked goods can you subsitute one of one gluten free all purpose flour for regular all purpose flour? Do you have to add anything extra?

For example I made beef stew instead of coating the meat with regular flour I used gluten free stuff. I didn't add anything extra. It tasted ok.

Are there brands better than others? What flour do you use?

I have also wondering with xmas coming up what do you guys use for pie crust, xmas cookies (sugar kind the kids can cookie cutter with frosting)

Thanks!!

Crystal

[RiceGuy]

For things like breading on meats/poultry/fish, it's probably more a matter of preference, though I suppose there are some which wouldn't work so well.

I don't use mixes, but many on this board seem to like one called Pamela's something-or-other.

Pie crust doesn't seem as exacting as stuff which has to rise, like breads, so you can probably substitute all sorts of ways and still have it turn out ok. I think it depends more heavily on the other ingredients than breads do. There are a bunch of recipes for pie crust and other things here.

BTW, I've never heard of coating meat for stew though . Wouldn't it just dissolve away while the stew cooks anyway?

[Mtndog]

With the exception of baked goods can you subsitute one of one gluten free all purpose flour for regular all purpose flour? Do you have to add anything extra?

For example I made beef stew instead of coating the meat with regular flour I used gluten free stuff. I didn't add anything extra. It tasted ok.

Are there brands better than others? What flour do you use?

I have also wondering with xmas coming up what do you guys use for pie crust, xmas cookies (sugar kind the kids can cookie cutter with frosting)

For regular recipes (not baked goods) I use Gluten Free Pantry's Beth's All Purpose Flour and it works fine. I use Gillian's breadcrumbs.

For baking, I use Pamela's baking and Pancake mix (it makes UNBELIEVEABLE cookies! My sister couldn't even tell the difference).

For pie crusts I use either natural Feast, Sherri's or gluten-free cookies crumbled up and mixed with butter.

If you're a chocolate lover, I made trifle for Thanksgiving. I used gluten-free Pantry's chocolate truffle brownie mix, Cozy Shack chocolate pudding, heath bars (crumbled) and whipped cream. Super easy, the gluten-free Pantry brownie mix is amazing and it was a chocolate lover's dream!!!!

[SevenWishes]

BTW, I've never heard of coating meat for stew though . Wouldn't it just dissolve away while the stew cooks anyway?

Some stew methods include dusting/coating the stew meat cubes in flour before browning them. The meat doesn't keep any real coating in the long run, but the flour browns with the meat juices and rendered fat to add a deeper flavor than simply browning the meat in an oil or in the stew sauce alone. The flour's presence also gives the stew an additional bit of thickness and body later. It's kind of like like making a roux, but instead of doing it with just the fat and some flour, the meat is already in the pot as well.

I'm pretty darn new to the whole no wheat flour cooking game, so I don't know what to suggest as far as making stew with no wheat flour involved, but just thought I would respond to RiceGuy's question.

[lizard00]

To thicken soups or to make gravies, I like to use potato starch. Pretty good consistency, but it really is a matter of preference. Cornstarch would do just about the same thing, it's a matter of preference and what you have on hand. As Riceguy said, it gets trickier when you are baking.