Substitutes for wheat, egg, and gluten-free diet

1 servings

Ingredients

Quantity Ingredient
1¼ cup Barley flour
1 cup Cornmeal
1⅓ cup Oat flour (old-fashioned) OR
1½ cup Quick-cooking oats
¾ cup Potato flour
⅓ cup Potato flour AND
⅔ cup Rye flour
1⅓ cup Rye flour
1 cup Soy flour AND
¾ cup Potato flour
¾ cup Rice flour
1 cup Tapioca flour
½ cup Cornstarch AND
½ cup Of either rye, potato, or
Rice flour

Directions

For each cup all-purpose white flour, one of the following may be subsitituted from the above list. Cornstarch, potato starch, arrowroot, or instant potato flakes will thicken gravies and puddings. And in most recipes calling for bread crumbs, you can substitute pure rye bread crumbs, crushed rye wafers, corn flakes, potato chips, instant potato flakes, or cornmeal.

For further reading, get Marion Wood's 'Gourmet Food On A Wheat Free Diet' and 'Delicious and Easy Rice Flour Recipes'. If you cannot find a copy, write to: Charles C. Thomas, Publisher, 301-327 East Lawrence Avenue, Springfield, Ill. 62717. A pamphlet of wheat-free recipes is also obtainable for a small fee, from the U.S. Dept. of Agriculture in Washington, D.C.

*From an article by Mrs. Lissy L. Weirich* ~Posted for you by Michelle Bruce Submitted By MICHELLE BRUCE On 02-19-95

Related recipes