'Gluten Free Lab'

If you enjoy cooking but have been diagnosed with celiac disease, there are plenty of alternative flours to be used. Most of these are available in health food stores.

Potato Starch Flour:

This is great to use as a thickener in soups and sauces. Mix with a little water and substitute for flour with half of the amount used in your recipe.

Tapioca Flour:

This flour is good for bread recipes as it provides a nice chewy texture. Made from Cassava route.

Soy Flour:

This flour is good for cooking brownies and cakes. It has a nutty taste, heavy texture and high fat content. For best results mix with another gluten free flour such as tapioca.

Corn Flour/Starch:

As the name suggests this flour is made from corn. It is great to use as a thickener in sauces.

Cornmeal:

Ground corn, strong corn flavor. Mix with another gluten free flour for good for pancakes.

Rice Flour:

This is a great gluten free flour for baking. It doesn’t have any particular flavor. Alternatively brown rice flour has more fiber but has a nutty flavor.

If you want to create a fluffy texture similar to wheat flour products. Try adding a teaspoon of any of the following for each cup of gluten free flour:

• Xanthum Gum
• Guar Gum
• Pre Gel-Starch