Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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
      127,808
    • Most Online (within 30 mins)
      7,748
    Amy Heavner
    Newest Member
    Amy Heavner
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • AuntieAutoimmune
      Royal Caribbean Only, Please

      By AuntieAutoimmune · Posted

      Great tips, Deb. Thanks.  What a pity that they no longer mark items as gluten-free. And it is even more of a shame that you must bring protein bars instead of the crew helping you with your needs. Are you planning on sailing Royal again? 
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      I've not heard of any issues with Primal Kitchen, but it certainly would be worth not using the brand for a while to see if this helps. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Scott Adams · Posted

      If you are super sensitive you may want to look for only Certified Gluten-Free Products, as @trents mentioned.
    • Scott Adams
      Gluten free/ non dairy , low calorie pudding

      By Scott Adams · Posted

      I'm not sure about low calorie, as puddings are typically a dessert, but we do have this category: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-pudding-recipes/ This one might work if you cut back on the sugar:    
    • DebJ14
      Royal Caribbean Only, Please

      By DebJ14 · Posted

      We are off next week on our 9th RCCL cruise since our diagnoses.  I send an email to special_needs@rccl.com before every cruise letting them know that I am both dairy and gluten free and my husband is gluten free.   Unfortunately, with the new menus they introduced in 2023, they removed the gluten-free designation from each item on the menu.  Instead of having a dedicated person take gluten-free orders, it now falls to your regular wait staff.  Some have been great and some not so good.  We had a great cruise in May and hit it off with our head waiter.  She went the extra mile and ordered gluten free desserts that were not on the menu.  My problem arises from other food allergies.  I am allergic to dairy, beef, and several types of fish.  On those days my husband is a happy camper with a steak or salmon, veggies and a baked potato.  I end up not getting enough protein, so I bring protein bars.  I also bring snacks for the room. As long as the food is commercially prepared and unopened, you can bring it. Often the only dessert choices that are gluten free contain dairy, so I am out of luck.  But, if you are just gluten free, they have plenty of choices.  See the head chef in the Windjammer buffet and he will give you a tour of the gluten-free choices.  They usually have 2 gluten free desserts out at lunch and they are labeled gluten free. We have found that it works best to have assigned dining rather than anytime.  That way the waiters learn from the get go what our needs are, and we don't have to explain ourselves every night.  We also get a private table for 2.  I frankly got sick and tired of tablemates telling me a little bit of gluten would not hurt me.
×
×
  • Create New...