GF flour list

[aklap]

There are many flours that can be substituted in place of regular flour when baking gluten-free products. This list does not mention them all.

Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with other flours, to make cakes, biscuits and pancakes.

Buckwheat flour should be used in small amounts only because it has a very strong flavor and is sometimes difficult to digest.

Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.

Corn flour can be blended with cornmeal when making corn breads or muffins.

Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour.

Nut or legume flours can be used in small portions to enhance the taste of puddings, cookies, or homemade pasta.

Potato starch flour is excellent for baking when used with other flours.


Chestnut Flour
Stone milled, gluten free, very sweet It is a good thickening agent for cream soups.

Quinnoa flour makes excellent biscuits and pancakes although imparting a slightly bitter flavor.

Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies.

Sorghum flour, excellent for all baking purposes, is the best general purpose gluten-free flour.

Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit.

Tapioca flour imparts the chew factor to baked goods and is excellent if used in small quantities.


Thanks Anne from CD/GS forum @ braintalk.org!!

[mrsppmrxky]

I have recently purchased TEFF flour. It is super expensive, but I used it in a cookie mix and it was great. It is available through Bob's Red Mill.

It is high in iron and a product of Ethiopia.
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[Petty]

We are one of the 'lucky' group that can tolerate oat flour and oats.( and don't buy into the hype against oats) Are there any others 'here' that also cooks with oats?

[aklap]

[Petty]

It doesnt make sense and the reasons not to use oats are not consistent.
Dont use oats because the chemical makeup of oat protein is 'close' to the same as wheat. CLOSE, but no cigar!
Don't use oats because oats are grown in the same crop/fields as wheat.
Yes and grain elevators hold corn, oats, wheat, sorgum, rice etc, they do not steralize the trucks, the barrels the workers .....

AND this family of Celiacs have had no ill effects at all to oats.

[aklap]

Yup - you maybe one of the lucky ones.

It appears that some people do react to oats as they do with gluten. I think more research needs to be done on it. But, until then, I will gladly stay away from them.

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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15526039

The Molecular Basis for Oat Intolerance in Patients with Celiac Disease.

Arentz-Hansen H, Fleckenstein B, Molberg O, Scott H, Koning F, Jung G, Roepstorff P, Lundin KE, Sollid LM.

Institute of Immunology, Rikshospitalet University Hospital, University of Oslo, Oslo, Norway.

BACKGROUND: Celiac disease is a small intestinal inflammatory disorder characterized by malabsorption, nutrient deficiency, and a range of clinical manifestations. It is caused by an inappropriate immune response to dietary gluten and is treated with a gluten-free diet. Recent feeding studies have indicated oats to be safe for celiac disease patients, and oats are now often included in the celiac disease diet. This study aimed to investigate whether oat intolerance exists in celiac disease and to characterize the cells and processes underlying this intolerance. METHODS AND FINDINGS: We selected for study nine adults with celiac disease who had a history of oats exposure. Four of the patients had clinical symptoms on an oats-containing diet, and three of these four patients had intestinal inflammation typical of celiac disease at the time of oats exposure. We established oats-avenin-specific and -reactive intestinal T-cell lines from these three patients, as well as from two other patients who appeared to tolerate oats. The avenin-reactive T-cell lines recognized avenin peptides in the context of HLA-DQ2. These peptides
have sequences rich in proline and glutamine residues closely resembling wheat gluten epitopes. Deamidation (glutamine-->glutamic acid conversion) by tissue transglutaminase was involved in the avenin epitope formation. CONCLUSIONS: We conclude that some celiac disease patients have avenin-reactive mucosal T-cells that can cause mucosal inflammation. Oat intolerance may be a reason for villous atrophy and inflammation in patients with celiac disease who are eating oats but otherwise are adhering to a strict gluten-free diet. Clinical follow-up of celiac disease patients eating oats is advisable.

PMID: 15526039 [PubMed - as supplied by publisher]

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http://medicine.plosjournals.org/perlserv/?request=get-document&doi=10.1371/journal.pmed.0010023

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http://www.plosmedicine.org/perlserv/?request=get-document&doi=10.1371/journal.pmed.0010001




After some Google Scholar searches (found below), I'm still not conviced yet. I grabbed articles from 2004 & 2005 as they are the most recent. Many of the articles I could not access because it's a "pay per view". Some say oats are OK, others do not. Again - I think more research needs to be done.

Oats induced villous atrophy in coeliac disease
http://gut.bmjjournals.com/cgi/content/full/52/11/1649?ck=nck

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Oats to children with newly diagnosed coeliac disease: a randomised double blind study
http://gut.bmjjournals.com/cgi/content/abstract/53/5/649

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Effect of an oats-containing gluten-free diet on symptoms and quality of life in coeliac disease. A randomized study

http://taylorandfrancis.metapress.com/app/home/contribution.asp?wasp=15f1104a882d45dca6eaa18288d563b8&referrer=parent&backto=issue,5,15;journal,17,101;linkingpublicationresults,1:101949,1

M. Peräaho, K. Kaukinen, K. Mustalahti, N. Vuolteenaho, M. Mäki, P. Laippala, P. Collin

Dept. of Medicine Jyväskylä Central Hospital Tampere Finland
Depts. of Medicine and Paediatrics Tampere University Hospital Medical School University of Tampere and the Finnish Coeliac Society Tampere Finland


Abstract:


Background: Evidence suggests the acceptability of oats in a gluten-free diet in coeliac disease. We investigated the impact of an oats-containing diet on quality of life and gastrointestinal symptoms. Methods: Thirty-nine coeliac disease patients on a gluten-free diet were randomized to take either 50 g of oats-containing gluten-free products daily or to continue without oats for 1 year. Quality of life was assessed using the Psychological General Well-Being questionnaire and gastrointestinal symptoms using the Gastrointestinal Symptom Rating Scale. Small-bowel mucosal villous architecture, CD3+, ab+, gd+ intraepithelial lymphocytes, serum endomysial and tissue transglutaminase antibodies were investigated. Results: Twenty-three subjects were randomized to the oats-containing diet and 16 to the traditional gluten-free diet. All adhered strictly to their respective diet. Quality of life did not differ between the groups. In general, there were more gastrointestinal symptoms in the oats-consuming group. Patients taking oats suffered significantly more often from diarrhoea, but there was a simultaneous trend towards a more severe average constipation symptom score. The villous structure did not differ between the groups, but the density of intraepithelial lymphocytes was slightly but significantly higher in the oats group. The severity of symptoms was not dependent on the degree of inflammation. Antibody levels did not increase during the study period. Conclusion: The oats-containing gluten-free diet caused more intestinal symptoms than the traditional diet. Mucosal integrity was not disturbed, but more inflammation was evident in the oats group. Oats provide an alternative in the gluten-free diet, but coeliac patients should be aware of the possible increase in intestinal symptoms.

Keywords:

Coeliac Disease, Oats, Quality Of Life

The references of this article are secured to subscribers.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[jkirk]

I am curious where you got the information that buckwheat is hard to digest. I have been researching this and have found quite the opposite from a number of sources.

For example, a report on the USDA website cites that buckwheat is "extremely nutritious, being considered one of the best sources of high-quality, easily digestible protein in the plant kingdom."
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Julie Lenzer Kirk

[aklap]

Hi Juile,

I can't say where or how this list was compiled. It may have been a "translation" error. I did find this - it gives some very good background info on many grains. It might be possilble for some to have problems with it. Just like bean flours give some gas. Buckwheat does work pretty well in things...like buckwheat pancakes!

http://www.edenfoods.com/issues_wholegrain.html#Buckwheat

Buckwheat
(Fagopyrum esculentum)

Buckwheat is a hardy rhubarb relative that thrives in cold weather and can survive and improve challenged soil. Its seed, a small, three sided buckwheat groat is the shape and rusty color of a beechnut and thus its Anglo Saxon name was boek (beech) weite (wheat). Buckwheat originated in Siberia and Manchuria and became the beloved Russian dietary staple until displaced by wheat in the 20th century. Although buckwheat is not a wheat or a cereal grain, in the kitchen it is treated as one.

Today buckwheat is grown primarily in New York, Pennsylvania, and across the Canadian frontier. The major uses for buckwheat crops are as livestock feed or for soil enrichment in planned crop rotation.

Of all the grains, buckwheat is the most filling because it takes the longest to digest and therefore it is often recommended for helping to stabilize blood sugar. In traditional medicine buckwheat is believed to build blood, treat varicose veins, relieve frostbite, relieve chronic diarrhea, and neutralize toxic acidic wastes. Buckwheat contains the flavonoid rutin that strengthens capillaries and blood vessels, increases circulation to the hands and feet, and may help reduce blood pressure. Rutin is also believed to antidote x rays and other forms of radiation. In the macrobiotic tradition buckwheat is considered medicinal for the kidneys. In Chinese medicine it is considered neutral in thermal properties, and strengthening to the large intestine, stomach, and spleen. In Ayurvedic medicine buckwheat reduces kapha. A folk remedy for abdominal pain due to difficulty with digestion is buckwheat and turnips cooked together. Buckwheat is not traditionally recommended for people suffering from extreme heat signs such as high fever, thirst, high blood pressure, or emotional instability.

Buckwheat’s most outstanding nutritional characteristic is its high proportion of all eight essential amino acids and especially lysine that at 6.1 percent is greater than any of the cereal grains. Additionally, this grain contains up to 100 percent more calcium than other grains.

Buckwheat is light in texture and quick cooking. It is also light in flavor unless the groats are pretoasted, then its flavor is strong and robust. Serve buckwheat as a hot breakfast cereal or a grain entree, by itself or cooked with other ingredients as a grain pilaf. The cooked grain may be shaped into burgers or croquettes and pan fried, grilled or baked.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[meplusfive]

I keep seeing ads for oats in gluten free magazines. Living Without has had several lately. I would love to cook with oats....granola, crackers etc. But I am concerned that I may do harm over the long run and not realize it. It sounds like from some of the information it may take longer to have an adverse reaction. I am not up to undoing all the healing I've had.
Al...I appreciate you sharing all of the information on oats you've gotten offline. I have read some from long time celiacs and their advice is....don't! I'll wait until more is known.
thanks again!
sharon
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May the Lord go before you to lead you,beside you to befriend you,behind you to encourage you,beneath you to uphold you,above you to protect you and within you to inspire you!

[ilovechocolate]

Thanks for the tip Al.
I'm new to GF and have primarily been using rice flour. My only baking since CD dx is banana bread. I used the same recipe I always would except I substituted in the rice flour and actually like it better! It's had a slight grainier texture to it, which makes it tasty. My family really enjoyed it too! I tried it in some other dinner entree as well. You think rice flour is best for gravies though and maybe try sorghum for entrees and baking?? I have some corn flour sitting in my pantry and I want to make some cornbread or something with it soon.

[mrsppmrxky]

I haven't used sorghum for entrees. I roll my chicken in millet flour and we like that. (I would think that sorghum would be fine to roll it in.)

For gravies, I like to add tapioca starch because it doesn't clump as badly and it doesn't seem to change the flavor.

I would use sweet rice flour in a pinch though.
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[Elana]

My favorite flours are almond flour, coconut flour and arrowroot.

Why? Almonds are a miracle food, high in protein and fiber, low in carbs and full of nutrients. For a delicious cranberry lemon muffin made from almond flour go here:

http://www.elanaspantry.com/2008/02/05/cranberry-lemon-muffins/

Coconut flour is full of fiber and low in carbs, another good choice for celiacs that are also watching glycemic index. For a tasty blueberry muffin recipe made with coconut flour go here:

http://www.elanaspantry.com/2008/03/07/blueberry-muffins/

I like to use arrowroot flour as a thickener. It works very well AND, I find it very soothing to my digestive system. Here's a recipe for chocolate cream pie, that uses arrowroot as the thickening agent:

http://www.elanaspantry.com/2007/11/21/chocolate-cream-pie/

Also, here's a gravy recipe using arrowroot:

http://www.elanaspantry.com/2007/11/19/gravy/

Those are my current fave flours, though I'm always researching new ones and hope to find more!
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http://www.elanaspantry.com/

[kimcat]

In New Zealand we have a brand "Simple" Gluten-free baking flour that is just brilliant. I can make really thin crepes (pancakes) that hold together. I make a lot of muffins too and find that baking with GF flour works best if I add an extra egg - makes it bind well and gives good texture.

[aklap]

Hi Kim,

Thanks!

Do you know what kind of flours are in your mix?
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[cruelshoes]

Is this it? If so, looks like it's made up of Rice Flour, Tapioca Starch and Corn Starch, Sugar, Raising Agent (450, 500), Vegetable Gum (Guar Gum - 412)

http://www.healtheries.co.nz/page.php?id=25&prod=1127


_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt