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

Can Potateo Flour Be Used As Direct Sub For Wheat?

VydorScope

Recommended Posts

VydorScope Proficient
VydorScope
Posted

This summer we will be staying with my sister in law who is allergic to both rice and corn, and we are trying to figure out what we can make for bread/etc while we are there. With Rice, corn and wheat all being out, any suggestion? Maybe use just potateo flour as a direct sub for wheat?

Any other suggestions?

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I can't give you a direct substitute or recipe but you definitely do not want to use potato flour as a one-for-one sub. For one thing, I don't think you'd like the taste.

richard

mommida Enthusiast
mommida
Posted

Have you looked into bean flour?

L.

Guest Lucy
Guest Lucy
Posted

soy flour, tapioca flour, bean flour

bette hagmans flour mix is exellent for baking, but all the homade breads i've tried pretty much are bad.

VydorScope Proficient
VydorScope
Posted
  • Author
soy flour, tapioca flour, bean flour

bette hagmans flour mix is exellent for baking, but all the homade breads i've tried pretty much are bad.

Are you saying I can make a mix of those items in equal quanties, and then I can just sub it for flour?

luvs2eat Collaborator
luvs2eat
Posted

I recently used potato flour to make a white sauce (butter, flour, milk) and it was very good. The flour required was a small amount, so I'm not sure about substituting it for something as substantial as bread.

Bette Hagman's recipe for a good flour is not equal parts. Not sure what the amounts are as I don't have the book in front of me... but I do know there's a "recipe" for her usual flour.

celiac3270 Collaborator
celiac3270
Posted

I think it would be too light to sub 1:1 for wheat flour.

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

Celiac.com Sponsor (A8-M):


VydorScope Proficient
VydorScope
Posted
  • Author

Maybe I am trying to hard. Just stumbled on "Mana form Anna" in another therad here, and found a mix on thier site Open Original Shared Link with the following indgredients:

Tapioca flour, arrowroot flour, chickpea flour, navy bean flour, pinto bean flour, sorghum flour, potato starch, MontinaTM (Indian rice grass also named perennial bunch grass, achnatherum hymnodies), maple sugar, xanthan gum, salt, gluten free yeast.

I dont see any Rice, Corn or gluten in that. If that actully tastes good, I could just order that mix and us that in place of any bread products, and use the above mentioned "Bette Hagman's recipe" for any flouring type things (IE Nuggets, etc)

Man, at least the diabetic is not travling with us, that might make food plans completly impossible! :mellow:

Guest gfinnebraska
Guest gfinnebraska
Posted

I use sorghum flour for breading chicken for frying, etc. It works really well too. :)

tarnalberry Community Regular
tarnalberry
Posted

there are a lot of non-rice, non-corn, non-gluten flours including:

sorgum (may have cross reactivity with corn, so test carefully)

millet

quinoa

bean (many types)

amaranth

soy

nut (many types)

tapioca

Guest Eloisa
Guest Eloisa
Posted

There's a real good recipe for chicken nuggets that you can make and freeze so you can always have for kids that in the Special Diets for Special Kids book. I'll look and see if I made a copy. Betty Hagman has the best recipe books for people with gluten, dairy and nut intolerances. If one of the ingredients will not work for you then she'll put what to substitute it with.

luvs2eat Collaborator
luvs2eat
Posted

I'm a HUGE fan of Manna from Anna bread mix. I make it in English muffin rounds and have awesome rolls for sandwiches. It holds up better than any other bread I've tried!

VydorScope Proficient
VydorScope
Posted
  • Author
I'm a HUGE fan of Manna from Anna bread mix. I make it in English muffin rounds and have awesome rolls for sandwiches. It holds up better than any other bread I've tried!

I emailed them and was surpirsed to recieve a very fast response from Anna her self! I might try ordering some since no one around here sells it....

Boojca Apprentice
Boojca
Posted

Manna From Anna is wonderful, it tastes and "feels"just like wheat bread. If you like wheat bread, you will love this.

You cannot directly substitute any one gluten-free flour for wheat, you must use a blend and don't forget the xanthan gum!!

I highly recommend (and I know celiac3270 will probably second this) that you visit another message board. It's at www.delphiforums.com, in the sidebar click on Health & Wellness and you will see Celiac Disease Support Group come up. There is a WEALTH of cooking and baking knowledge in there that I've seen nowhere else. I am quite positive there is someone in there with exactly the mix you are looking for.

Bridget

VydorScope Proficient
VydorScope
Posted
  • Author
there are a lot of non-rice, non-corn, non-gluten flours including:

sorgum (may have cross reactivity with corn, so test carefully)

millet

quinoa

bean (many types)

amaranth

soy

nut (many types)

tapioca

Umm I thought millet was a forbiden food?

Boojca Apprentice
Boojca
Posted

Nope, millett is ok. Are you thinking maybe of Spelt? That's DEFINITELY forbidden!

tarnalberry Community Regular
tarnalberry
Posted

nope - millet is gluten-free.

Guest Eloisa
Guest Eloisa
Posted

Hey VydorScope,

Here's a great recipe that I love and you can freeze. It comes out really crispy and delicious. I got it out of Roben Ryberg's Gluten Free Kitchen book.

Fried Chicken/Nuggets

1 frying chicken 2 1/2 - 3 pounds

1/2 cup cornstarch - Substitute with other flour for your sister-in-law

1/2 cup potato starch

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon xantham gum

1/2 teaspoon baking soda

1/2 teaspoon ground red pepper (optional)

For Frying

2 cups oil

Rinse chicken & set aside. Place remaining ingredients into large freezer bag or paper bag. Shake to mix well.

Heat oil in frying pan to 375 degrees

One at a time, place chicken pieces in bag and coat well with flour mixture. Press flour mixture firmly onto chicken if needed.

Place coated chicken into frying pan. Repeat for remaining pieces of chicken. Fry on each side for approximately 15 minutes. No pink should be seen in the meat; or, if you have a meat thermometer, the chicken should reach a temperature of 185 degrees.

Alternatively, chicken may be deep fried for approximately 20 minutes.

Boojca Apprentice
Boojca
Posted

I'll add to this. If your child, like my child, he really loves McDonald's chicken nuggets. Melonie from a couple other sites I am on posted a great recipe, and low and behold it IS just like McDonald's!! It's simply crushed plain potato chips (I toss mine in the food processor and crush 'em up good) and GROUND chicken (like hamburger) DO NOT use ground turkey, it doesn't work for some reason.

Anyway, I make little balls out of the ground chicken, roll it in egg (or anything that will make it stick) and then in the crushed chips...then I put them on a baking sheet, flatten it like a nugget, and bake at 400 degrees for 10 minutes. Walla. I can't keep these suckers in the house!

B

VydorScope Proficient
VydorScope
Posted
  • Author
I'll add to this. If your child, like my child, he really loves McDonald's chicken nuggets. Melonie from a couple other sites I am on posted a great recipe, and low and behold it IS just like McDonald's!! It's simply crushed plain potato chips (I toss mine in the food processor and crush 'em up good) and GROUND chicken (like hamburger) DO NOT use ground turkey, it doesn't work for some reason.

Anyway, I make little balls out of the ground chicken, roll it in egg (or anything that will make it stick) and then in the crushed chips...then I put them on a baking sheet, flatten it like a nugget, and bake at 400 degrees for 10 minutes. Walla. I can't keep these suckers in the house!

B

Do you cook the chicken before grinding? And how do you grind it, you have some kind of grinder?

Boojca Apprentice
Boojca
Posted

It's not precooked. I buy it already ground (it's pre-packaged in the meat section of our grocery store...right with the ground turkey and the hamburger usually...but I do know others who just have the butcher at the grocery store grind up some chicken breasts for them.)

Bridget

VydorScope Proficient
VydorScope
Posted
  • Author
It's not precooked. I buy it already ground (it's pre-packaged in the meat section of our grocery store...right with the ground turkey and the hamburger usually...but I do know others who just have the butcher at the grocery store grind up some chicken breasts for them.)

Bridget

about how long you bake for? At what temp? My wife is bugging out over this she wants to try it LOL :D

celiac3270 Collaborator
celiac3270
Posted
I'll add to this. If your child, like my child, he really loves McDonald's chicken nuggets. Melonie from a couple other sites I am on posted a great recipe, and low and behold it IS just like McDonald's!! It's simply crushed plain potato chips (I toss mine in the food processor and crush 'em up good) and GROUND chicken (like hamburger) DO NOT use ground turkey, it doesn't work for some reason.

Anyway, I make little balls out of the ground chicken, roll it in egg (or anything that will make it stick) and then in the crushed chips...then I put them on a baking sheet, flatten it like a nugget, and bake at 400 degrees for 10 minutes. Walla. I can't keep these suckers in the house!

B

Yes, they're so good. I haven't ground the chicken, but I just roll the egg and potato chips. Will have to try it ground, but any way you do it, it tastes great. Be forewarned: it looks very strange, possibly unappetizing the first time...once you know what they taste like, though, you really don't care :lol::D

I just bolded the time and temp for you, Vincent (from Bridget's post)

VydorScope Proficient
VydorScope
Posted
  • Author
Yes, they're so good. I haven't ground the chicken, but I just roll the egg and potato chips. Will have to try it ground, but any way you do it, it tastes great. Be forewarned: it looks very strange, possibly unappetizing the first time...once you know what they taste like, though, you really don't care :lol::D

I just bolded the time and temp for you, Vincent (from Bridget's post)

LOL sorry missed that. Thanks :)

VydorScope Proficient
VydorScope
Posted
  • Author

PIcked up some Tyson ground chicken last night (the only one I could find, so must be the best one!) and some lays staxx to try this. Will let you know how bad it turns out :D

Archived

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

Go to topic listing

  • 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. Lotte18
      - Lotte18 commented on Scott Adams's article in Diagnosis, Testing & Treatment
      9

      A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)

      I feel the same way. Looks like the research is being done in Switzerland. Thank you Scott for keeping us updated on the research!
    2. knitty kitty
      - knitty kitty replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease. It will not show if you have active Celiac disease. Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies. The...
    3. trents
      - trents replied to McKinleyWY's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases...
    4. McKinleyWY
      - McKinleyWY posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Accuracy of testing concerns

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast. All my life I have avoided bread and most products containing enriched flour as they contain yeast (when making the man made vitamins to add back in to the flour). Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat...
    5. trents
      - trents replied to Teaganwhowantsanexpltion's topic in Introduce Yourself / Share Stuff
      4

      A little about me and my celiac disease

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748
    rickak
    Newest Member
    rickak
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.