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waterlily_

What To Do With These Flours?

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I have these flours leftover from a bread mix (that failed several times :P haha), other random flours that I was using and I have no idea what to use them with. I stuck them in the freezer for now so they don't go bad.

Here's what I have,

1 cup sweet sorghum flour

1/4 cup brown rice flour

1 1/2 cup tapioca flour

3 cups potato flour

Any ideas on what I could use these for?

Thanks!

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IMO these are great. It's a bit of work but what gluten-free cooking isn't. the "OR " options just lighten up the fat content, either way works great.

sub the white for brown rice flour, and try a a half batch if you want. My girl hates zucchini and loves these muffins, I processed the veggies and it worked nicely.

CARROT ZUCCHINI MUFFINS

2/3 cup sorghum flour or brown rice flour

2/3 cup tapioca flour

2/3 cup white rice flour

3/4 cup of granulated sugar

3/4 teaspoon xanthan gum

2 teaspoons of baking powder

3/4 teaspoon of baking soda

2 teaspoons pumpkin pie spice or 2 tsp total cinnamon and nutmeg

1/2 teaspoon salt

1 cup plain or vanilla low-fat yogurt

1 large egg or egg white only

5 tablespoons of melted butter or olive oil

2 1/2 cups carrot and zucchini, grated or shredded

Directions:

Preheat the oven to 375 degrees. Prepare the muffin tins with liners or grease them really well. Whisk the dry ingredients together well in a large bowl. In a med. bowl, combine the egg, yogurt, and melted butter. Make a hole in the dry ingredients and pour in the wet ingredients; stir until combined. Add the grated zucchini and carrot. Spoon the batter into muffin cups. Bake for about 20-25 minutes- it may take a little longer in some ovens, but overdone gluten-free muffins are terrible-keep an eye on them!

Makes about 18 muffins.

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I have these flours leftover from a bread mix (that failed several times tongue.gif haha), other random flours that I was using and I have no idea what to use them with. I stuck them in the freezer for now so they don't go bad.

Here's what I have,

1 cup sweet sorghum flour

1/4 cup brown rice flour

1 1/2 cup tapioca flour

3 cups potato flour

Any ideas on what I could use these for?

Thanks!

The potato flour will be the most difficult to use up so I'd just keep it in the freezer. It's a heavy flour and makes a good thickener for a creamy potato soup. I'm still on my original bag of potato flour, which I bought a long while ago.

I should dig out a yummy recipe for potato soup that I've had for a long while that calls for potatoes, broccoli and cheese (among other things)...I need to find it and post it in the recipe section. It was given to me by a friend who had celiac disease (unfortunately she passed away last fall).


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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I have these flours leftover from a bread mix (that failed several times :P haha), other random flours that I was using and I have no idea what to use them with. I stuck them in the freezer for now so they don't go bad.

Here's what I have,

1 cup sweet sorghum flour

1/4 cup brown rice flour

1 1/2 cup tapioca flour

3 cups potato flour

Any ideas on what I could use these for?

Thanks!

Easy as I use those flours mainly.

You can interchange Sorghum flour for any rice flour in yuor recipes. For example, when you make bread or muffins and it calls for "rice flour" use sorghum. Did you know that Redbridge beer is sorghum beer and I luv it!

For the brown rice, use the 1/4 cup in a browned gravy. For the potato flour use in Potato soups or any soup when you want a thickener. For the tapioca flour, again you can use this in any recipe for muffins or cake. Tapioca is a lighter flour and is used alot in gluten free baking. Start reading the ingredients in whatever you are buying and you will see.


Kris

At 35 had low bone density test.

At 37 one son and myself became extremely sick on a Sugar Buster diet. Diagnosed self then.

About 42 actively started to read/learn and attempt a gluten free diet.

Diagnosed middle son by stool testing about 2 years ago 2008. +

Diagnosed older son by stool testing about one year ago 2009. +

Still have one son left but I know he's +.

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Easy as I use those flours mainly.

You can interchange Sorghum flour for any rice flour in yuor recipes. For example, when you make bread or muffins and it calls for "rice flour" use sorghum. Did you know that Redbridge beer is sorghum beer and I luv it!

For the brown rice, use the 1/4 cup in a browned gravy. For the potato flour use in Potato soups or any soup when you want a thickener. For the tapioca flour, again you can use this in any recipe for muffins or cake. Tapioca is a lighter flour and is used alot in gluten free baking. Start reading the ingredients in whatever you are buying and you will see.

Thanks!

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