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Working With Gluten Free Flours

Return to ->Ask the Cook

  1. I can't have potato, corn or soy flours. When I use just rice flour, my baked goods are gritty. Any suggestions?

  2. My pie crust rolls out all right -- but I can't pick it up to put it in the pin tin without it falling apart. Can you help?

  3. Does brown rice flour need to be refrigerated?

  4. I can't tolerate bean flours. What gluten free flour can I substitute for it?

  5. What can I do with the bread baking mix I bought? It doesn't make good bread.

  6. How can I be sure there's no cross contamination of my gluten free flour?

  7. How do you combine gluten free flours to equal 1-cup of all-purpose flour?

  8. How do you cut soft dough so it doesn't "smoosh" together?

  9. Have you ever tried cooking with mesquite or teff?

  10. I have a small bag of almond flour, but I don’t know what to do with it. Any suggestions?

  11. Do you have any recipes for sweet potato flour?

  12. Could you suggest the best flour combination for making a white bechamel sauce and a roux?

  13. Where can I find sweet potato flour?

  14. Is potato starch the same thing as potato starch flour?

  15. What kind of flours work for deep frying fish so that the batter stays crisp and is not just a sponge for the oil?

  16. How much xanthan gum do you put in your flour mixture?

  17. How can I make a flour mixture that's closer to a "whole grain" product with fiber and nutrients?

  18. Why do my baked goods have a powdery feel while chewing them?

  19. Why is my pizza crust a gooey, rubbery mess?

  20. I am allergic to rice. Can I substitute spelt flour in place of the rice flour in your GF flour mixture?

  21. What can a celiac use as a substitute for whole wheat flour?

  22. Can I make funnel cakes with a gluten free flour mix?

  23. Which flour would you recommend for dredging meat before sauteeing to get it nice and brown? Thanks.

  24. All my baked goods fall apart. What kind of flour should I use?

  25. Where can I find info on using masa harina?

  26. In addition to gluten, I have to avoid corn, rice and soy. What can I use for flour?

  27. What is schar-b flour?

  28. How do you make gluten free self-rising flour?

  29. What is the difference between potato starch and potato flour?

  30. When you make a gluten free flour mix, how do you know that the scoop you take out has an exact measure of all the ingredients?

  31. Can you give me some tips on using millet flour?

  32. Could you tell me how much baking soda and baking powder I need to add to a cup of Gluten Free All Purpose Flour mix to make self rising flour?

  33. What's the difference between potato starch and potato starch flour?

  34. Is Buckwheat GF and if so, can you use it as a straight substitute for wheat or in what proportion to rice flour blend?

  35. How do I make flour from quinoa grain?

  36. What do you know about Teff and what proportion would you use it with a rice flour blend, or can it be used in place of wheat?

  37. Do you have a good gluten free all purpose flour recipe?

  38. How do you make superfine rice flour?

  39. Have you tried coconut flour?

  40. Why is potato starch so commonly used in gluten-free flour mixtures instead of other flours?

  41. How much potato starch should I add to my bread recipe?

  42. What is Schar-B flour?

  43. What is "strong white flour" and is there a gluten free substitute for it?
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