Substitutes for wheat, egg, and gluten-free diet
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Barley flour |
| 1 | cup | Cornmeal |
| 1⅓ | cup | Oat flour (old-fashioned) OR |
| 1½ | cup | Quick-cooking oats |
| ¾ | cup | Potato flour |
| ⅓ | cup | Potato flour AND |
| ⅔ | cup | Rye flour |
| 1⅓ | cup | Rye flour |
| 1 | cup | Soy flour AND |
| ¾ | cup | Potato flour |
| ¾ | cup | Rice flour |
| 1 | cup | Tapioca flour |
| ½ | cup | Cornstarch AND |
| ½ | cup | Of either rye, potato, or |
| Rice flour | ||
Directions
For each cup all-purpose white flour, one of the following may be subsitituted from the above list. Cornstarch, potato starch, arrowroot, or instant potato flakes will thicken gravies and puddings. And in most recipes calling for bread crumbs, you can substitute pure rye bread crumbs, crushed rye wafers, corn flakes, potato chips, instant potato flakes, or cornmeal.
For further reading, get Marion Wood's 'Gourmet Food On A Wheat Free Diet' and 'Delicious and Easy Rice Flour Recipes'. If you cannot find a copy, write to: Charles C. Thomas, Publisher, 301-327 East Lawrence Avenue, Springfield, Ill. 62717. A pamphlet of wheat-free recipes is also obtainable for a small fee, from the U.S. Dept. of Agriculture in Washington, D.C.
*From an article by Mrs. Lissy L. Weirich* ~Posted for you by Michelle Bruce Submitted By MICHELLE BRUCE On 02-19-95