INFORMATION ON FLOURS AND THICKENING AGENTS

GLUTEN FREE FLOURS

1. Acorn Flour (and commercial acorn bits)
2. Amaranth
3. Corn Flour
4. Cornmeal
5. Cornstarch
6. Pea, Bean, Mung, Bean, Lentil Flours
7. Potato Flour
8. Potato Starch Flour
9. Rice Flour
10. Sago Flour
11. Soy Flour
12. Sweet Rice Flour
13. Tapioca Flour

Substitutions for 1-Tablespoon wheat flour

• 1/2 Tablespoon arrowroot starch
• 1/2 Tablespoon cornstarch
• 1/2 Tablespoon potato starch flour
• 1/2 Tablespoon rice starch
• 1/2 teaspoon Quick cooking tapioca
• 1/2 Tablespoon rice flour
• 1/2 Tablespoon sago (sago palm starch)
• 1/2 Tablespoon gelatin
• 2/3 Tablespoon tapioca flour

Substitutions for 1 cup wheat flour:

• 1 cup corn flour (if finely milled)
• 3/4 cup coarse cornmeal
• 1 scant cup fine cornmeal
• 5/8 cup (10 Tablespoons) potato starch flour
• 7/8 cup (14 Tablespoons) rice flour
• 1 cup Soya flour plus 3 Tablespoons potato starch flour
• 1 cup (purified) wheat starch
• 1/3 cup soy flour, 1/3 cup potato flour, plus 1/3 cup rice flour
• 1/2 cup soy flour plus ½ cup rice flour
• 1 cup Soya flour plus ¼ cup potato flour

Gluten free flour substitute mix

• Can be substituted for wheat flour in any recipe except yeast bread.
• 1 cup cornstarch
• 1 cup brown rice flour
• 1 cup white rice flour
• 3 cups soy flour
• 3 cups potato starch (not flour)

a Mix together and sift 8 times (it is important to sift 8 times.)

a Mixture must be kept refrigerated.

Suggestions for use:

• Good thickening agents starch- Arrowroot starch, cornstarch, tapioca starch, rice
• Good when combined with other flours - Cornflour, cornmeal potato flour, potato starch flour, rice bran, rice flours (plain, brown, sweet), rice polish, soy flour
• Best combined with milk and eggs in baked product - Cornflour, cornmeal, potato flour, potato starch flour, rice flours (plain, brown, sweet) rice polish, soy flour
• Grainy-textured products - Cornflour, cornmeal, sweet rice flour
• Drier product than with other flours - potato flour, potato starch flour plain and brown rice flours
• Moister product than with other flours - sweet rice flour
• Adds distinct flavor to products: use with moderation-rice polish, soy flour.

There are some problems in the use of substitutes for wheat flour. The following suggestions will improve the quality of the final product:

• Rice flour and cornmeal tend to have a grainy texture. A smoother texture may be obtained by mixing the rice flour or cornmeal with the liquid called for in the recipe. Bring this mixture to a boil and then cool before adding to the other ingredients.
• Soy flour must always be used in combination with another flour, not as the only flour in a recipe.
• When using other than wheat flour in baking, longer and slower baking is required. This is particularly necessary when the product is made without milk and eggs.
• When using coarse meals and flours in place of wheat flour, the amount of leavening must be increased. For each cup of coarse flour use 22 tsp. of baking powder.
• Substitutes for wheat flour do not make satisfactory yeast bread.
• Muffins or biscuits, when made with other than wheat flour are of better texture if baked in small sizes.
• Dryness is a common characteristic of cakes made with flours other than wheat. Moisture may be preserved by (a) frosting or (b) storing in closed containers.