Question about flour and bread crumbs.

[voix]

As a newly diagnosed gluten-sensitive person, I am trying to figure out how to stack my pantry.

1. Specifically, what flour should I use if I need to flour something, like chicken or fish before saute-ing? What sort of bread crumbs should I have for breading foods while baking (like cauliflowers) or saute-ing, like chicken?

I bought some ready-made gluten-free pancake mix to have on hand, and brownie mix, both for emergencies. I bought some pastas, too. I also have whole grains.

2. What sort of flours should I have on hand that would cover the basic recipes?
3. Should I stock xanthan gum--and if so, should I refrigerate and how much for a modest amount?
4. I've used kudzu before for thickening gravy. Is that the best item to use?

5. Finally, do you worry about eating and drinking too much rice, almond, soy, or corn with the addition of new items that you are using in substitution of the wheat/gluten and/or dairy? (I know about a rotation diet of every 4 days, but seems tricky.)

Thanks

[nancw]

While I can't answer about the flours (I've given up on grains completely), I encourage you to rotate and widely vary your foods. I "abused" soy, rice and corn and developed problems with all of them. It's something to get used to, just like the GF lifestyle.
I don't flour any foods anymore - a little olive oil, garlic and spices are all I seem to need on my meat.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free

[mrsppmrxky]

For fried chicken, I like to coat my chicken with millet flour. (I only oven fry any meats. We do not deep fry anything except for doughnuts.)

I like Rice flour (3 cups) mixed with potato starch (2cups)and tapioca starch (1 cup). This is my general purpose flour.

I like to grease and flour cake pans with Tapioca starch.

I like to use sorghum. (we can't use corn since MrP is allergic)

I use arrowroot instead of cornstarch.

I grind GF Oats for oat flour.

Quinoa is also good to add in with some flours.

Some here like the Bean flour. I do too, but MrP is allergic, so we don't use it.

I also stock Flax Meal in my freezer.

I use guar gum instead of xanthan gum because of MrP's allergies to corn and a + is that it is about 1/2 of the regular price of xanthan.

For bread crumbs to coat meat with or fish, I just take some of the heels of the bread loaves or the crumbs when I slice my bread loaves and I then dry them out and save them for any breading needs that I will have in the future.
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[ostrich]

[celiacmaine-iac]

[cruelshoes]

[voix]

Thanks for these replies. There is some great info here. I am going to print it out and think about them all. I guess there is no big short cut for experimenting myself depending upon the recipe.