Gluten Free Suggestions

What is best for baking?

  • Finer Product- use more than 1 flour
  • Storage of Flours- cool, dry, closed containers
  • Recipes- AVOID DOUBLING, use correct pan size
  • Dough- thinner or thicker than with gluten, AVOID ADDING FLOUR
  • Leavening Agents- double when changing a wheat flour-based recipe to Gluten-Free
  • Icings- add moisture, smaller sizes- better texture

Substituting Flours/Thickeners

  • Flours- 1 cup wheat flour may be substituted with:
    • 1 cup finely milled corn flour or fine cornmeal
    • 5/8 cup potato starch flour
    • 7/8 cup brown or white rice flour (grainy texture)
    • 1/2 cup each- soy flour and potato starch flour (use with other flour)
    • 1/3 cup each- rice flour, soy flour, potato flour
  • Thickeners- 1 Tablespoon wheat flour may be substituted with:
    • 1 1/2 teaspoon sago palm starch, cornstarch, arrowroot starch, gelatin, sweet rice flour, or potato starch
    • 2 teaspoons quick-cooking tapioca flour
    • 1 Tablespoon- brown or white rice flour

What can I do?

  • See your Health Care Provider
  • See RD for help as needed
  • See FFF RD on line for help
  • Food Labels- always check with manufacturer for clarification; many preservatives, stabilizers, and additives may contain gluten
  • Severe malabsorption or lactose intolerance- lactose controlled diet with supplementation of vitamins, minerals, MCT (Medium Chained Triglycerides) may be required- has 230 calories in 30 ml./1 ounce, can replace vegetable oil in recipes- may cause diarrhea, acidosis if liver disease
  • Severe untreated cases- may be malabsorption of Vitamin B12, magnesium, fat, fat soluble vitamins, folate, iron, calcium