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Flour/thickener For Dinner And Sides

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I have some dishes that I'd hate to give up - things that call for flour as a thickener. What do you use for a replacement? I know there's a gluten-free "all purpose" flour out there, but wasn't sure if it was any good. I'm thinking I can just use potato flakes for my potato soup recipe? What do you all use for your scalloped potatoes, mac n cheese, stews, and casseroles? Corn starch makes things sort of weirdly gelatinous.

My apple crisp recipe calls for oats and flour, can this be saved? I REALLY really like the recipe and since I'm having to give up apple cake and apple dumplings, I really need something to be able to keep.

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For my potato soup I have always cooked my potatoes and either take some out and mash them up or add some more potatoes into the pot after the others have cooked down a bit. I have never added any flour to my soup. The flakes will probably work well too.

I have made a crisp type thing with peaches using the gluten-free bisquick, last time I added pamala's too, brown sugar and butter. I used a fork to smoosh it around till it was crumbly. I did not measure, just eyeballed it, and it was very good.

I use corstarch for everything I need to thicken. I think it works great.

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I highly recommend "the Best Gluten Free Family Cookbook" by Donna Washburn & Heather Butt, simply for the "thickeners" section.

There is a table in the back of the book that describes the thickening properties of all the gluten-free flours & starches. It's really fantastic. It recommends certain ones for different dishes and such. And also they make comparisons between the various flours/starches.

best regards, lm

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I highly recommend "the Best Gluten Free Family Cookbook" by Donna Washburn & Heather Butt, simply for the "thickeners" section.

There is a table in the back of the book that describes the thickening properties of all the gluten-free flours & starches. It's really fantastic. It recommends certain ones for different dishes and such. And also they make comparisons between the various flours/starches.

best regards, lm

Thanks! I really needed a cookbook recommendation! The Guten-Free Girl and the Chef is just not up our alley. I stick to easy-to-prepare family recipes. No one in this house is going to cook "fine" meals of leg of lamb, duck, or even any fish. I will go out and buy that!

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I've never made anything out of the cookbook part of it. Can't remember much about that. But the thickeners table is very useful.

I love cookbooks, but almost never actually make anything in them.

best regards, lm

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When I still cooked :lol: :lol: I would use potato flour to make gravy,, I have had good luck with white rice flour in most everything.

Baking breads and cakes gets a little trickier.

take a peek at this recipes site

http://celiachandbook.com/category/recipes/gluten-free-goddess/

this page talks about substitutions and flours used in gluten free baking

http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html

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Psyillium husks are a good a thickener. Also okra. Or just about any gluten free flour would work as far as I know.

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I have no problems using a gluten-free flour blend as a thickener. I only use the rice/tapioca/potato starch blends. It shouldn't add any odd flavor to your dish. I would watch out for the flour blends that have a bean blend . . . IMO they have a funny aftertaste.

Your apple dish should be OK if you are OK with oats . . . some people aren't . . . make sure they are certified gluten free oats.

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For apple crisp I use either plain white or brown rice flour or a four flour blend. Whatever I have in the house. Used the brown rice flour last night and it came out well. Be sure to use certified gluten-free oats.

For gravies and sauces I use sweet rice flour. You can buy it for less in the Asian food section.

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