Gluten Free Flours

Ozzie_Isaac · April 22

Does anyone have any advice or recommendations for gluten free flours for:

1. Roux (for NOLA style dishes - gumbo, etouffe, jambalaya, etc)

2. Biscuits and gravy (sausage gravy and also for biscuits)

3. Pizza Dough

4. Naan (or other Indian flat bread type stuff)

Legume · April 22

If it needs to be truly gluten free, cup4cup is the best we've found, they have several different blends depending on what you're baking. Amazon has them.

Most gf flours are mixes of a lot of different flours to get the right characteristics.

DoubleEgger · April 22

The King Arthur website has gluten free options.

Sorry that you are having to go down this path. That sucks.

Legume · April 22

My wife is not celiac, so she can tolerate sourdough - primarily baked her own, but store bought if it's good and sour.

Caputo has a 00 gf pizza dough called fioreglut. It's ok. Worth trying but I didn't crack the code before we figured out my wife can handle sourdough or regular pizza dough with an extended ferment.

fishlessman · April 22

never knew there were so many options, have only tried corn starch for thickening (did not care for it). brown rice flour for fried batters is good. might be hesitant with the nut flours.

https://www.healthline.com/nutrition/gluten-free-flours#TOC_TITLE_HDR_14

Ozzie_Isaac · April 22

DoubleEgger said:

The King Arthur website has gluten free options.

Sorry that you are having to go down this path. That sucks.

I am fortunate that I am doing this for a friend. It is definitely an adjustment, but things have come so far in 15 years when I went down this road with my son. He had EoE and was one of the fortunate ones who out grew it.

Legume said:

My wife is not celiac, so she can tolerate sourdough - primarily baked her own, but store bought if it's good and sour.

Caputo has a 00 gf pizza dough called fioreglut. It's ok. Worth trying but I didn't crack the code before we figured out my wife can handle sourdough or regular pizza dough with an extended ferment.

Thank you for cup4cup recommendation and for advice on potential fermented type breads.

Legume · April 22

fishlessman said:

never knew there were so many options, have only tried corn starch for thickening (did not care for it). brown rice flour for fried batters is good. might be hesitant with the nut flours.

https://www.healthline.com/nutrition/gluten-free-flours#TOC_TITLE_HDR_14

Garbanzo flour and rice flours are fantastic for frying.

fishlessman · April 22

Legume said:

fishlessman said:

never knew there were so many options, have only tried corn starch for thickening (did not care for it). brown rice flour for fried batters is good. might be hesitant with the nut flours.

https://www.healthline.com/nutrition/gluten-free-flours#TOC_TITLE_HDR_14

Garbanzo flour and rice flours are fantastic for frying.

would put garbanzo flour in a texas chili just to screw with texans. i put those beans in a turkey chili anyways

Ozzie_Isaac · April 22

fishlessman said:

Legume said:

fishlessman said:

never knew there were so many options, have only tried corn starch for thickening (did not care for it). brown rice flour for fried batters is good. might be hesitant with the nut flours.

https://www.healthline.com/nutrition/gluten-free-flours#TOC_TITLE_HDR_14

Garbanzo flour and rice flours are fantastic for frying.

would put garbanzo flour in a texas chili just to screw with texans. i put those beans in a turkey chili anyways

lol!!

caliking · April 22

If I may, screening (labs/bloodwork, not necessarily endoscopy) for celiac disease should be completed by a gastroenterologist, before altering gluten intake.

ColbyLang · April 22

So, this is my industry…..gluten free is now a trend…..those who are true celiacs have my empathy. Some who claim intolerance may have a very real issue. Most who claim it don’t. Ozzie, there are now tons of options (very expensive) for GF flours. Keep in mind, gluten is found in wayyyyyyy more things than just wheat flour

U_tarded · April 22

Legume said:

My wife is not celiac, so she can tolerate sourdough - primarily baked her own, but store bought if it's good and sour.

Caputo has a 00 gf pizza dough called fioreglut. It's ok. Worth trying but I didn't crack the code before we figured out my wife can handle sourdough or regular pizza dough with an extended ferment.

Same boat here and oddly similar stories. We use fiore glut and King Arthur cup for cup for most other things sometimes I blend the 2.

A couple of years ago we were told long fermented sour dough wouldn’t cause the bloating and what not she gets from gluten as long as it was over 48 hrs fermented. 48 she can only eat limited but if I go 60-72 hrs she doesn’t have much issue.

She was able to eat the sourdough stuffing at thanksgiving this year so that was a huge win for us.

Ozzie_Isaac · April 22

ColbyLang said:

So, this is my industry…..gluten free is now a trend…..those who are true celiacs have my empathy. Some who claim intolerance may have a very real issue. Most who claim it don’t. Ozzie, there are now tons of options (very expensive) for GF flours. Keep in mind, gluten is found in wayyyyyyy more things than just wheat flour

The trend has been a real boon for those who suffer from the autoimmune diseases impacted by gluten. 15 years ago we had Udi’s bread and some terrible pizza dough substitutes.

Sometimes the marketing and labeling is not accurate unfortunately.

Also, the trend is a double edged sword because many don’t believe it is real and had people “sneak” gluten in to my sons food to prove their point with generally disastrous results.

Gulfcoastguy · April 22

My niece has an adopted daughter. She is celiac, can’t have dairy, can’t have regular potatoes, can’t have rice. Her birthing one ( won’t say mother) did drugs while carrying her. I did find a way that she could have chicken nuggets or sorta fried shrimp. Coat in coconut flour with seasoning, dip in coconut milk, roll in shredded coconut and air fry. Mix coconut milk and a fruit compote to make a dipping sauce.

We hope with time to be able to at least add corn and white potatoes. Right now it’s let her try a very small piece and look to see if she breaks out.

caliking · April 23

Ozzie_Isaac said:

ColbyLang said:

So, this is my industry…..gluten free is now a trend…..those who are true celiacs have my empathy. Some who claim intolerance may have a very real issue. Most who claim it don’t. Ozzie, there are now tons of options (very expensive) for GF flours. Keep in mind, gluten is found in wayyyyyyy more things than just wheat flour

The trend has been a real boon for those who suffer from the autoimmune diseases impacted by gluten. 15 years ago we had Udi’s bread and some terrible pizza dough substitutes.

Sometimes the marketing and labeling is not accurate unfortunately.

Also, the trend is a double edged sword because many don’t believe it is real and had people “sneak” gluten in to my sons food to prove their point with generally disastrous results.

That's despicable. One is free to fark around with their own health as much as they want, but leave others, especially kids out of it.

caliking · April 23

Gulfcoastguy said:

My niece has an adopted daughter. She is celiac, can’t have dairy, can’t have regular potatoes, can’t have rice. Her birthing one ( won’t say mother) did drugs while carrying her. I did find a way that she could have chicken nuggets or sorta fried shrimp. Coat in coconut flour with seasoning, dip in coconut milk, roll in shredded coconut and air fry. Mix coconut milk and a fruit compote to make a dipping sauce.

We hope with time to be able to at least add corn and white potatoes. Right now it’s let her try a very small piece and look to see if she breaks out.

You're a good egg, for figuring out how to make that for her. They actually sound pretty darn good!

Gulfcoastguy · April 23

caliking said:

Gulfcoastguy said:

My niece has an adopted daughter. She is celiac, can’t have dairy, can’t have regular potatoes, can’t have rice. Her birthing one ( won’t say mother) did drugs while carrying her. I did find a way that she could have chicken nuggets or sorta fried shrimp. Coat in coconut flour with seasoning, dip in coconut milk, roll in shredded coconut and air fry. Mix coconut milk and a fruit compote to make a dipping sauce.

We hope with time to be able to at least add corn and white potatoes. Right now it’s let her try a very small piece and look to see if she breaks out.

You're a good egg, for figuring out how to make that for her. They actually sound pretty darn good!

As usual it is someone else’s recipe but I acted quickly and snapped a pic. Engineers seldom create but we modify the heck out of something to fulfill a need.

zaphod · April 23

my sister was diagnosed celiac decades ago. When she comes over and I ask her a preference for which brand (and it is a preference) she says "don't bother, they all suck in different ways". That said, I get the GF Robin Hood and it works well for her and for the rest of us.

fishlessman · April 23

Ozzie_Isaac said:

ColbyLang said:

So, this is my industry…..gluten free is now a trend…..those who are true celiacs have my empathy. Some who claim intolerance may have a very real issue. Most who claim it don’t. Ozzie, there are now tons of options (very expensive) for GF flours. Keep in mind, gluten is found in wayyyyyyy more things than just wheat flour

The trend has been a real boon for those who suffer from the autoimmune diseases impacted by gluten. 15 years ago we had Udi’s bread and some terrible pizza dough substitutes.

Sometimes the marketing and labeling is not accurate unfortunately.

Also, the trend is a double edged sword because many don’t believe it is real and had people “sneak” gluten in to my sons food to prove their point with generally disastrous results.

With me it's lettuce, neck stiffins up and can't breath. Been there with people who don't believe . Gets worse every tim

Gulfcoastguy · April 23

Yes my sister is badly allergic to mushrooms. It’s sent her to the ER 3 times. People sneak mushroom soup into everything.

MaskedMarvel · April 23

Almond flour? We used it in the restaurant for calamari. It went very well.

Legume · April 23

MaskedMarvel said:

Almond flour? We used it in the restaurant for calamari. It went very well.

Trader Joe's has a great gf chocolate chip cookie mix in a box that's almond flour.

Ozzie_Isaac · April 23

lol, so I just asked her (she’s been doing this for years) and she said these are the two she likes the best for baking stuff. She said Red Mill is best overall.

She has a large selection of flours and starches. So I might just try a bunch and see what ones make the best Roux, since that is base for so many good dishes.

She is also interested in trying a 60hr sourdough dough so might try that too.

Legume · April 23

If you want the rabbit hole, there are lots of recipes online for making your own blends. You have to buy a lot of different products - flours and starches - to make them up. Some we have had to order online, but we have mostly stopped making our own, it's a pain.

Gluten Free Flours

Comments

Categories