Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


Archived

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

VydorScope

Can Potateo Flour Be Used As Direct Sub For Wheat?

Recommended Posts

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?


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


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

Share this post


Link to post
Share on other sites

Join eNewsletter

Guest Lucy

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.

Share this post


Link to post
Share on other sites

Join eNewsletter

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?


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

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.


luvs2eat

Living in the beautiful Ozark mountains in Arkansas

positive blood tests and later, positive biopsy

diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day

Dairy free since July 2010 and NOT happy about it!!

Share this post


Link to post
Share on other sites

Join eNewsletter

Maybe I am trying to hard. Just stumbled on "Mana form Anna" in another therad here, and found a mix on thier site http://www.mannafromanna.com/products.html#cornfree 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:


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

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


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

Share this post


Link to post
Share on other sites

Join eNewsletter

Guest Eloisa

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.

Share this post


Link to post
Share on other sites

Join eNewsletter

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!


luvs2eat

Living in the beautiful Ozark mountains in Arkansas

positive blood tests and later, positive biopsy

diagnosed 8/5/02, gluten-free (after lots of mistakes!) since that day

Dairy free since July 2010 and NOT happy about it!!

Share this post


Link to post
Share on other sites

Join eNewsletter

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....


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

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

Share this post


Link to post
Share on other sites

Join eNewsletter

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?


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

nope - millet is gluten-free.


Tiffany aka "Have I Mentioned Chocolate Lately?"

Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy

G.F. - September 2003; C.F. - July 2004

Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me

Bellevue, WA

Share this post


Link to post
Share on other sites

Join eNewsletter

Guest Eloisa

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.

Share this post


Link to post
Share on other sites

Join eNewsletter

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

Share this post


Link to post
Share on other sites

Join eNewsletter

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?


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

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

Share this post


Link to post
Share on other sites

Join eNewsletter

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


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter

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)

Share this post


Link to post
Share on other sites

Join eNewsletter

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 :)


- Vincent -

Share this post


Link to post
Share on other sites

Join eNewsletter



Join eNewsletter