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Has anyone tried baking with flours other than wheat? I ordered some rye, peanut, garbanzo, soy, rice, bean, pea and more, including gluten enhancer. Looking forward to pastas and breads: an interesting spring!

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Tags: baking, cooking, ingredients


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Comment by Aggie on April 8, 2013 at 7:19pm

I prefer liquid bread.

Comment by Mark Miller on April 7, 2013 at 10:29pm

When making gravy from a roast (beef or turkey) use oat flour, the flavor is much better than regular white flour.

Comment by Mandy Muffin on April 5, 2013 at 9:49pm

There are all kinds of resources on the Internet to cook gluten free.  I am a rather simple eater and most of my meals are cooked for myself using the microwave.  I especially love to use quinoa with eggs or to thicken soups with it..  There are any number of recipe books on quinoa.  But here is just one example of a thickening agent that is gluten free:  http://livingglutenandgrainfree.com/2011/01/31/tapioca-it%E2%80%99s...

You don't have to be gluten intolerant to go gluten free.  A popular books called, "Wheat Belly" exposes gluten as problem for the digestive system and health in general.  http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543  There are all kinds of recipes for the gluten free life style out there, including Web sites that just advise on this subject.   

Comment by EddieDingo on April 5, 2013 at 8:38pm

Rice flower is good and gluten-free, but it makes everything crumbly.  I use Arrowroot (or tapioca) as a thickener.

Everytime I try cooking with soy flour the result tastes like dog biscuits.

Comment by Lip Service on April 5, 2013 at 6:02pm

Mandy, I just had my gallbladder out this morning. I am not gluten sensitive but am interested in using less carbohydrates, I wonder if anyone found good metrials for sauce thickeners besides wheat flower and corn starch

Comment by Mandy Muffin on April 5, 2013 at 8:09am

I went gluten free after a gall bladder operation last year.  Here is the grain my surgeon recommended:  http://www.cookingquinoa.net/quinoa-recipes  It is a bit pricy in retail stores but I purchased 25 lbs. of it for about $60 on the internet.  I'm sure you can purchase quinoa flower in bulk also for a reasonable price.  I also use corn flour as it is also gluten free.  Corn flower is the primary ingredient in much Mexican cooking. 



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