Substitutes For Cornstarch And Soy Flour

[Claire]

I would like to hear from anyone who has found good substitutes for cornstarch and for soy flour. Most commercial gluten free baking mixes contain one or the other. Even recipes for making your own seem to likewise use these products.

Thanks for your help. Claire

[Carriefaith]

Other flours that I have used that work well are potato, tapioca, rice, and bean. Here are some that I found.

Two part white rice flour

Two thirds part potato starch flour

One third part tapioca rice flour

(Parts can be any unit of measure, cups, pounds, gallons, etc)

The following combinations of flours work well together:

2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour.

2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour and a teaspoon of xanthan gum.

Gluten-Free Mix II

Ingredients:

3 cups white rice or brown rice flour

1 cup potato starch

1/2 cup tapioca flour

Directions:

Mix together. 1-cup equals 1-cup wheat flour.

[kabowman]

Arrowroot flour is an equal (1/2 C to 1/2 C) substitute for corn starch and I use that all the time. I avoid all receipes that call for soy flour because I don't know of a substitute - maybe someone here has a sub for soy flour.

[Claire]

Other flours that I have used that work well are potato, tapioca, rice, and bean. Here are some that I found.

Carriefaith - you are so nice and went to so much trouble to make me a real reference list. You are much appreciated.. Thank you much. Claire

[Claire]

Arrowroot flour is an equal (1/2 C to 1/2 C) substitute for corn starch and I use that all the time. I avoid all receipes that call for soy flour because I don't know of a substitute - maybe someone here has a sub for soy flour.

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That sounds like a good idea. I can't handle corn. As for soy - I really wouldn't care to use it because I think it isn't the greatest for either texture or flavor - with the exception of Van's Soy, gluten free waffles which are wonderful.

Have you ever used teff?

Thanks for your help. Claire

[specialdiets]

I would like to hear from anyone who has found good substitutes for cornstarch and for soy flour. Most commercial gluten free baking mixes contain one or the other. Even recipes for making your own seem to likewise use these products.

Thanks for your help.    Claire

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Arrowroot, Tapioca Starch, Cornstarch and Potato Starch can all be used interchangeably. I personally use Tapioca for things like puddings and gravies because it has a more gelatinous quality, produces a smooth result and freezes well, whereas cornstarch and potato starch are more flour-like. I usually use potato starch for most baking recipes and cornstarch only for cookies.

As for soy, you could probably use chickpea (garbanzo) flour. But I found that it also has quite a strong flavor and not suited for someone with bean problems.

I read somewhere once that you can substitute pea flour for soy. You just buy dried yellow peas and grind them in a blender/food processor. I haven't tried this yet, but a yeast-free bread I used to buy from Kinnikinnick included pea flour and I thought it was quite pleasant tasting. (Sadly they stopped making it)

Sunni

[Claire]

Arrowroot, Tapioca Starch, Cornstarch and Potato Starch can all be used interchangeably. I personally use Tapioca for things like puddings and gravies because it has a more gelatinous quality, produces a smooth result and freezes well, whereas cornstarch and potato starch are more flour-like. I usually use potato starch for most baking recipes and cornstarch only for cookies.

As for soy, you could probably use chickpea (garbanzo) flour. But I found that it also has quite a strong flavor and not suited for someone with bean problems.

I read somewhere once that you can substitute pea flour for soy. You just buy dried yellow peas and grind them in a blender/food processor. I haven't tried this yet, but a yeast-free bread I used to buy from Kinnikinnick included pea flour and I thought it was quite pleasant tasting. (Sadly they stopped making it)

Sunni

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Thanks sunni. I am looking to make quick breads that don't turn out like bricks.

I would pass on the flours that come from peas or beans - these are not friends of mine.

Where do you find Kinnikinnick products? I have not seen this brand but it is mentioned frequently on this forum.

I see you have a lot of food issues. Me too. It makes it harder to cook than if gluten is the only problem. Claire

[specialdiets]

Thanks sunni.  I am looking to make quick breads that don't turn out like bricks.

I would pass on the flours that come from peas or beans - these are not friends of mine.

Where do you find Kinnikinnick products? I have not seen this brand but it is mentioned frequently on this forum.

I see you have a lot of food issues. Me too. It makes it harder to cook than if gluten is the only problem.    Claire

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Just visit www.kinnikinnick.com

I also like many of the mixes from Miss Roben, most are corn and soy free. www.missroben.com

I totally agree with the difficult baking with multiple restrictions. Its really difficult to make a yeast free and gluten free bread. Still working on it myself. This is why I was so dissappointed when Kinnikinnick stopped making theirs!

Sunni

[Claire]

Just visit www.kinnikinnick.com 

I also like many of the mixes from Miss Roben, most are corn and soy free. www.missroben.com

I totally agree with the difficult baking with multiple restrictions. Its really difficult to make a yeast free and gluten free bread. Still working on it myself. This is why I was so dissappointed when Kinnikinnick stopped making theirs!

Sunni

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Thanks. I am iffy on soy. I do drink the milk but don't really eat solid soy products, Dairy is out, also eggs, corn - every know variety of bean, most tropical fruits, shellfish. Hard for a girl to get a tasty meal. Claire

[Carriefaith]

Carriefaith - you are so nice and went to so much trouble to make me a real reference list. You are much appreciated.. Thank you much. Claire

Thanks