substituting for rice flour ideas...

Lesley · Post by **Lesley** » Sun Nov 20, 2011 11:38 pm

http://glutenfreegoddess.blogspot.com/2 ... -chai.html

I have always loved carrot cake. I can't eat rice. Any ideas for a substitute? Could I use oat flour?

Deb · Post by **Deb** » Mon Nov 21, 2011 7:26 am

Lesley, an article I read on gluten free flours from a good baker had this advice:
"Her exact mix changes with what she has in the house, but she finds that a ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour."

Maybe you could cut the oat flour with potato starch, as I know you're okay with potatoes. I have never tried these specifics so don't know how it would work but it might be worth exploring.
Deb

Lesley · Post by **Lesley** » Mon Nov 21, 2011 1:00 pm

Thanks Deb. I have bookmarked this page. I now have SO many flours I don't know where to put them.
What's interesting to me is if she means potato starch or flour? I'm guessing not, since all the others are starches, not flours.
Interesting. *sigh*. food has become such a burden.

Deb · Post by **Deb** » Mon Nov 21, 2011 5:55 pm

From what I've learned, I'm pretty sure it is potato starch and not potato flour. I know,
I've got a gazillion different flours/starches too and am not using a lot of them.

Gloria · Post by **Gloria** » Mon Nov 21, 2011 9:21 pm

Lesley,

This recipe calls for 22 ingredients. If you have a reaction, you won't know which ingredient caused you problems. I would start small, with recipes that are very simple and call for only a few ingredients (should I say muffins again? It's best to test each flour before you use it. I posted a link on another thread explaining how to test GF flours. There are also many spices in the recipe, which may or may not be a problem.

Gloria

Lesley · Post by **Lesley** » Mon Nov 21, 2011 9:28 pm

Which one Gloria? That's the problem with gluten free baking. Rgular baking just takes FLOUR. With gluten free baking you need so many flours to make the ONE.

The zucchini bread I made yesterday had way less ingredients. How many do muffins have?

I got your test suggestions. I will try it when I get out of the bind I am in and feel better.

Thanks again!

EastWestGirl · Post by **EastWestGirl** » Wed Nov 23, 2011 9:34 pm

I don't like the texture of rice flour...they always seem gritty to me. My favorites are millet and teff flours...they're really light and airy. :)