Guest guest Report post Posted February 26, 2010 Quinoa flour for the potato flour. Tapioca starch or arrowroot or sweet rice flour for the cornstarch. White rice flour acts like a flour, sweet rice flour acts like a starch. Pam On Sun, Feb 21, 2010 at 3:16 AM, DMHS <dhsellers wrote: > > > Actually 3 questions... > > If a recipe calls for potato flour and cornstarch but I can't have > potatoes, what can I substitute? > > What is the difference between sweet white rice flour and white rice flour? > What can I substitute? Can't have sorghum. > Thanks. > Danielle > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 26, 2010 Sweet rice flour is made from starchier short grain rice whereas normal white rice flour is made from less starch longer grain rice with the bran removed. Sweet rice flour is more " gluey " and is often referred to as glutinous (with an I not an E) flour. Quinoa is a fairly versatile grass and can be used to replace rice flour, as can teff. To replace potato, I would look to another tuber in a different family such as yam, konniyaku or ube. BL On Thu, Feb 25, 2010 at 5:31 PM, Jae Jones <recyclednew wrote: > > > I've been using quinoa flour and that seems to work really well for me. > Amaranth flour might work well too. I recently heard of plantain flour, > which I haven't tried yet, but I am very curious about trying it. Can you > have beans? a bean flour may work well too depending on the recipe. > If it calls for potato starch then you could use any starch...arrowroot, > tapioca, etc. > > My understanding is sweet white rice flour taste better and is more > flexible > in recipes. I personally have never used it and I can't have rice now > anyway > so I can't really answer from experience. Lots of people swear by it > though! > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2010 Hi Deborah, I can have rice (brown and white), soy, bean, tapioca. Never tried quinoa. Sorghum is out. Potato is out. The recipe is a " butterilk " recipe from " Living Without " magazine. I would sub soy milk w/lemon juice for the buttermilk. It calls for several types of flours and corn starch. Thanks, Danielle Deborah Pageau <dpageau Thu, 25 Feb 2010 18:26:39 RE: question Hi Danielle; 1. What other flours can you have? 2. As I understand it, sweet rice is the kind that is used to sushi, short grain and stickier, so it makes a heavier, denser product. White rice flour would be an ordinary rice that one might cook in a pot, 1 cup rice with 2 cups water. 3. Can you not have any sort of rice flour? Deborah Actually 3 questions... If a recipe calls for potato flour and cornstarch but I can't have potatoes, what can I substitute? What is the difference between sweet white rice flour and white rice flour? What can I substitute? Can't have sorghum. Thanks. Danielle Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 27, 2010 I'd suggest experimenting with proportions of rice, soy, bean and tapioca flours... and see what works best for you. I really like using Teff flour (Bob's Red Mill makes it). It has a lovely nutty flavour and brown colour, and it's whole grain. I'd also suggest trying quinoa, maybe try it whole cooked like rice first, to see how that goes. If your body says it's good for you, it adds some variety to the flavours and nutrients in your diet. It has a pleasant, mild flavour and light texture and makes an excellent alternative for recipes that call for Couscous (cracked wheat). Deborah Hi Deborah, I can have rice (brown and white), soy, bean, tapioca. Never tried quinoa. Sorghum is out. Potato is out. The recipe is a " butterilk " recipe from " Living Without " magazine. I would sub soy milk w/lemon juice for the buttermilk. It calls for several types of flours and corn starch. Thanks, Danielle Deborah Pageau <dpageau <dpageau%40dccnet.com> > Thu, 25 Feb 2010 18:26:39 < <%40> > RE: question Hi Danielle; 1. What other flours can you have? 2. As I understand it, sweet rice is the kind that is used to sushi, short grain and stickier, so it makes a heavier, denser product. White rice flour would be an ordinary rice that one might cook in a pot, 1 cup rice with 2 cups water. 3. Can you not have any sort of rice flour? Deborah Actually 3 questions... If a recipe calls for potato flour and cornstarch but I can't have potatoes, what can I substitute? What is the difference between sweet white rice flour and white rice flour? What can I substitute? Can't have sorghum. Thanks. Danielle Quote Share this post Link to post Share on other sites
Guest guest Report post Posted February 28, 2010 Thank you Deborah, Jae, Patty and pdw for all your wonderful suggestions. I think I am going to try those biscuits. Danielle Deborah Pageau <dpageau Sat, 27 Feb 2010 15:05:43 RE: question I'd suggest experimenting with proportions of rice, soy, bean and tapioca flours... and see what works best for you. I really like using Teff flour (Bob's Red Mill makes it). It has a lovely nutty flavour and brown colour, and it's whole grain. I'd also suggest trying quinoa, maybe try it whole cooked like rice first, to see how that goes. If your body says it's good for you, it adds some variety to the flavours and nutrients in your diet. It has a pleasant, mild flavour and light texture and makes an excellent alternative for recipes that call for Couscous (cracked wheat). Deborah Hi Deborah, I can have rice (brown and white), soy, bean, tapioca. Never tried quinoa. Sorghum is out. Potato is out. The recipe is a " butterilk " recipe from " Living Without " magazine. I would sub soy milk w/lemon juice for the buttermilk. It calls for several types of flours and corn starch. Thanks, Danielle Deborah Pageau <dpageau <dpageau%40dccnet.com> > Thu, 25 Feb 2010 18:26:39 < <%40> > RE: question Hi Danielle; 1. What other flours can you have? 2. As I understand it, sweet rice is the kind that is used to sushi, short grain and stickier, so it makes a heavier, denser product. White rice flour would be an ordinary rice that one might cook in a pot, 1 cup rice with 2 cups water. 3. Can you not have any sort of rice flour? Deborah Actually 3 questions... If a recipe calls for potato flour and cornstarch but I can't have potatoes, what can I substitute? What is the difference between sweet white rice flour and white rice flour? What can I substitute? Can't have sorghum. Thanks. Danielle Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 1, 2010 .. I like to soak and rinse my quinoa before cooking to get rid of that bitter " grain " taste. Carolyn Quote Share this post Link to post Share on other sites
