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Flour Mixes................Rice Allergy?

mommaofthreebeans

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mommaofthreebeans Rookie
mommaofthreebeans
Posted

I have searched and searched and all the typical "replace all purpose wheat flour" blends contain rice flour.

My son is allergic to brown rice severely (skin rashes only that we've noticed, he is 11 months, cant talk yet), still questionable about white rice.

I am willing to try a white rice based flour mix but would love any recipes that i might be able to use. Thanks!

Also,.........im a sucker for buttermilk biscuits, any good recipes??

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lizard00 Enthusiast
lizard00
Posted

I use Carol Fenster's blend as I find that rice flour is generally grainy and I don't care much for it.

Her blend you can make yourself:

1 1/2 C sorghum flour (which is about as close to a wheat replacement as it gets)

1 1/2 C potato starch (this is NOT the same as potato flour)

1 C tapioca starch (which IS the same as tapioca flour...)

Makes four cups, and I have used it pretty successfully just trading it out in recipes. You do have to add xanthan gum to it, however.

RiceGuy Collaborator
RiceGuy
Posted

I also found rice flours to be grainy, and stopped using them altogether some time ago, in favor of things like sorghum, millet, buckwheat, and ivory teff. I also like bean flours for some things. Incidentally, buckwheat is totally unrelated to wheat.

You can replace the rice flour in most recipes with one or more of the above. The most noticeable difference I found is no graininess.

Sweet white rice flour is a different story though, since it is much more starchy. One or more of the other starches/flours can often be used in place of it. Try things like arrowroot starch, cornstarch, potato starch, potato flour, or tapioca flour. They are all different in some ways, but in many cases, a recipe won't be a total disaster with such substitutions. Blending multiple flours generally works better than using lots of one or two kinds.

purple Community Regular
purple
Posted

I use Carol Fenster's blend as I find that rice flour is generally grainy and I don't care much for it.

Her blend you can make yourself:

1 1/2 C sorghum flour (which is about as close to a wheat replacement as it gets)

1 1/2 C potato starch (this is NOT the same as potato flour)

1 C tapioca starch (which IS the same as tapioca flour...)

Makes four cups, and I have used it pretty successfully just trading it out in recipes. You do have to add xanthan gum to it, however.

ME TOO!!

MagpieWrites Rookie
MagpieWrites
Posted

Another vote for the Carol Fenster blend here! I made a big batch of pancakes from her 1,000 gluten free recipes cookbook (first recipe in the book, actually) for company on New Year's Day using it. As she shoveled the 8th pancake down (snatching them before anyone else could eat in fact - there is a reason I only let this company over once in a while, but that is a headache for another time! lol) I was told "I'm SO glad you are off that celiac nonsense and are cooking real food for people again. My husband and I were TERRIFIED over what freaky crap you might make us eat!"

Took me almost three hours to chisel the smirk off my face from casually telling her just what freaky food she had been and was currently pigging out on!

Its a great multipurpose blend and my main go to these days. Added bonus? She uses it a great deal in her books so if you like the blend, you are guaranteed lots of good recipes worked around the mix.

jerseyangel Proficient
jerseyangel
Posted

As she shoveled the 8th pancake down (snatching them before anyone else could eat in fact - there is a reason I only let this company over once in a while, but that is a headache for another time! lol) I was told "I'm SO glad you are off that celiac nonsense and are cooking real food for people again. My husband and I were TERRIFIED over what freaky crap you might make us eat!"

:D I love this!!

mommaofthreebeans, I recommend the book, "The Gluten Free Kitchen" by Roben Ryberg. She uses a mixture of cornstarch and potato starch in all of the recipes in the book. The pizza crust is very good--there is a recipe for biscuits in there too. I'd shoot it to you, but I moved last fall and have not found a bunch of my books yet.

Roda Rising Star
Roda
Posted

I use Carol Fenster's blend as I find that rice flour is generally grainy and I don't care much for it.

Her blend you can make yourself:

1 1/2 C sorghum flour (which is about as close to a wheat replacement as it gets)

1 1/2 C potato starch (this is NOT the same as potato flour)

1 C tapioca starch (which IS the same as tapioca flour...)

Makes four cups, and I have used it pretty successfully just trading it out in recipes. You do have to add xanthan gum to it, however.

Yup I use this too. I have used it with cornstarch instead of the potato starch and also did 1/2 arrowroot/cornstarch for the potato starch and both are good. I found replacing the potato starch with all arrowroot starch to be a bit on the dry crumbly side. It might have been just overbaking on my part but I don't think so.

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purple Community Regular
purple
Posted

Yup I use this too. I have used it with cornstarch instead of the potato starch and also did 1/2 arrowroot/cornstarch for the potato starch and both are good. I found replacing the potato starch with all arrowroot starch to be a bit on the dry crumbly side. It might have been just overbaking on my part but I don't think so.

Ditto...I switched to cornstarch too.

mushroom Proficient
mushroom
Posted

Ditto...I switched to cornstarch too.

I haven't really tried any of Carol's recipes because of the potato starch. And arrowroot is so hard to come by here. I will try all cornstarch, but I am not very good with corn either :(

Coleslawcat Contributor
Coleslawcat
Posted

I use Carol Fenster's blend too. I'm only 3 weeks into eating gluten-free so I've only made one batch so far. I used the potato starch, but next time I think I will try corn startch instead since it seems to be a bit cheaper.

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