Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 I'm allergic to Wheat/Gluten and Rye (which has gluten anyway). I'm reading a recipes that call for flours that have wheat and/or gluten in them. I'm new to this (started Monday) and I need suggestions that are tired and true for the following: all-purpose flour cake flour pastry flour (isn't that the same as cake flour?) whole-wheat flour I am allergic to Dairy (both proteins and lactose in all dairy), eggs, wheat, gluten, gliadin (think that is part of the wheat protein), and peanuts. I am also allergic to apples, cucumbers, kidney beans, pecans, almonds, apricots, grapefruit - but can have 2-3 times a week because it is a mild allergy... I am not allergic to soy, rice or corn (oats or buckwheat for that matter) So with all that said - does anyone have some good tips for me? you know like 1 cup of rice flour plus 1 cup of potato flour equals 1 cup of cake flour? (now that is just something off the top of my head - wouldn't know if it was good or bad) Thanks for any bit of information you can give! Candace Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2001 Report Share Posted August 2, 2001 Candace Selph wrote: > all-purpose flour > cake flour > pastry flour (isn't that the same as cake flour?) > whole-wheat flour > pastry flour isn't the same as cake flour. pastry flour, i think, has more gluten. there's also a difference in the starch content and degree of milling... i can't remember which, but i *think* pastry flour is coarser. it's certainly coarser in my cabinet, but my pastry flour is whole wheat and my other flours aren't. (i'm not gluten-free, i just try to rotate wheat.) ygg Quote Link to comment Share on other sites More sharing options...
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