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

Flour/thickener For Dinner And Sides

zus888

By zus888
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

zus888 Contributor
zus888
Posted

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.

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

Celiac.com Sponsor (A8-M):


Dixiebell Contributor
Dixiebell
Posted

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.

larry mac Enthusiast
larry mac
Posted

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

zus888 Contributor
zus888
Posted
  • Author

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!

larry mac Enthusiast
larry mac
Posted

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

cahill Collaborator
cahill
Posted

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

Open Original Shared Link

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

Open Original Shared Link

GFinDC Veteran
GFinDC
Posted

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

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

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

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.

Juliebove Rising Star
Juliebove
Posted

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.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748
    Brandi J
    Newest Member
    Brandi J
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.