Wheat Free - Alternate Flours

There is a reason why wheat, rice, and corn are the world's most popular grains.  For those who have to avoid them, it can be a challenge to find adequate replacements.  For smaller uses like sauce thickening, each item can be used on it's own.  Usually, it takes a combination of alternate flours to get similar effects for larger quantities like in baking.  Here are some combinations I've found useful:


Jo's All Purpose Flour, from Food Allergy Survival Guide
(The flour I use to make Chapatis)


3C tapioca starch
2C bean flour
2C sorghum flour
1C arrowroot


All Purpose Flour, from Cooking Free

1 1/2C sorghum flour
1/2C bean flour
1 1/2C potato starch
1 C tapioca starch


Bread Flour, from Allergen Free Baking

1 1/2C buckwheat flour (not actually related to wheat!)
1 1/2C sorghum flour
2C tapioca starch
1C potato starch


Muffin Mix, from Cooking Free

4C potato starch
3 1/3C bean flour
1C sorghum flour
1C tapioca starch
2C sugar
4t gelatin powder
3 1/2t salt

Cinnamon Craisin Oatmeal

1 1/2C quick cooking oatmeal (not instant)
1C craisins
1/4C nuts (optional)
1/4C brown sugar, firmly packed (or to taste)
1/2t ground cinnamon
1/4t salt
1/4t ground nutmeg

Mix all ingredients together and store in airtight container.

For a serving, place 1/2 - 3/4C oatmeal mixture in a bowl with enough water to cover. Micro on high for 1 minute. Stir. If oatmeal is too thin, cook a bit longer or use less water.

Homemade Biscuit Mix (like Bisquick)

7C flour

4T baking powder
4T sugar
2t salt
1 1/3C shortening

Mix all ingredients together until the consistency of course crumbs. Store in an airtight container for 6 weeks, or 6 months in the freezer.

Use to make:
Biscuits:
Place 1C mix and 1/4C milk in a bowl, stir with a fork just until dough clings together
Gently knead on a lightly floured surface 10-12 strokes, roll to 1/2 inch thickness and cut
Bake at 450 for 8-10 minutes

Pancakes:
Place 1C mix, 1 beaten egg and 3/4C milk in a bowl, mix well.
Pour about 1/4 batter on hot griddle

Muffins:
Place 1C mix and 1-2T sugar in a mixing bowl. Combine 1 beaten egg and 1/4 cup milk and add all at once to dry mixture, stir just untril moistened (will be lumpy)

Fill greased muffin cups 2/3 full and bake at 400 for 15-20 minutes

Microwave Mac n Cheese

3C uncooked macaroni

2T butter
2T flour
1/2t salt
1/8t pepper
1/2t Worcestershire sauce
1T prepared mustard
1C milk
2C shredded cheese

Prepare macaroni as directed on the package. If you use the stovetop for the macaroni while you make the sauce in the microwave, they'll be done about the same time.

Melt butter in 1 quart casserole (4 cup measure).
Stir in flour, salt, pepper, Worcestershire, mustard.
Blend in milk (whisk works best)
Microwave 3-4 minutes, or until thickened, stirring every couple of minutes.
Add cheese and stir til cheese melts.
Mix cheese sauce into cooked macaroni and serve.

OR pour into casserole dish, cover with bread crumbs, additional shredded cheese or parmesan cheese and bake at 350 for 15 minutes until lightly browned.

OR add a can of peas and diced SPAM to get veggies into your 4 year old!