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Lentil Flour

creeker

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creeker Newbie
creeker
Posted

Has anyone tried to substitute lentil flour for wheat flour? I'm thinking of trying it, but I thought I could save some time and disasters by asking you-all first!

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RiceGuy Collaborator
RiceGuy
Posted

In short, there is no one single flour that can be used in place of wheat flour, and yield identical results. A blend generally works best, though there are certain applications where I've been able to use just one gluten-free flour. You will almost certainly need a binder too, such as xanthan gum.

I find legume flours to be good for lots of things, but again, a blend is usually best. It depends on what you want to make, and your personal preference.

Welcome to the board!

sickchick Community Regular
sickchick
Posted

Absolutely. There are all sorts of flours you can substitute for wheat. Even some cool exotic ones you've probably never heard of. I bought Sorghum yesterday! B) Am rice intolerant now and soy too

good luck

  • 1 month later...
fletch22 Newbie
fletch22
Posted

I don't know where my first post went but I'll put it up again. I am trying to get a Lentil Cook Book that was put together by the community I was raised in, we processed and exported Lentils, the women that put this together made wonderful cakes and cookies along with great meals. I have tried some of the other flours that arre gluten-free and they are not nearly as tasty as Lentil flour. Lentils are low in fat and high in protein, they are a perfect staple for those with celiac disease. Hope this helps, I will return when the cookbook reapears.

Fletch 22 :)

kenlove Rising Star
kenlove
Posted

Just back to Hawaii after working more than a month in India where lentil's and lentil flour is very common. With diabetes I could not have as much of it as I would have liked but it does work in many culinary applications where wheat has been used. Millet and garbonzo flour as well.

The garbonzo or chana had the lowest carbs so thats what I focused on for breads. Breading wasa mix of that and lentil.

I think the best flavor was the ragi or red millet.

ken

I don't know where my first post went but I'll put it up again. I am trying to get a Lentil Cook Book that was put together by the community I was raised in, we processed and exported Lentils, the women that put this together made wonderful cakes and cookies along with great meals. I have tried some of the other flours that arre gluten-free and they are not nearly as tasty as Lentil flour. Lentils are low in fat and high in protein, they are a perfect staple for those with celiac disease. Hope this helps, I will return when the cookbook reapears.

Fletch 22 :)

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