Rice flour is a good substitute for just a portion of wheat flour. It has no gluten, so has no elasticity. If you have wheat allergies or are on a gluten free diet, you can use 6 cups rice flour, 2 cups tapioca, 1 cup potato (or garbanzo bean) flour mixed together to make a great flour that can be used in all kinds of muffins, breads, cookies, bars, etc. Substitute it in the regular recipes.
My husband and daughter are both allergic to wheat (my daughter has Celiacs), and I've had to learn how to cook without using wheat flour. I have found that most wheat-free flour recipes call for using xanthan gum to replace the gluten. One of the flour recipes I use a lot came from the "Good Eats" show on the Food Network. It calls for 2 Cups Rice Flour, 2 Tablespoons Tapioca Flour, 1/4 Cup Corn Starch, and 1 Teaspoon Xanthan Gum. I use it cup for cup in regular recipes. The flour mixes that are sold in the grocery stores are ridiculously expensive, and I would like to make some of the Garbanzo Bean flours that Betty Hagman has in her book, but I have not been able to find Garbanzo Bean flour in my area.
I have used that blend for awhile. Then my sister gave me Gluten-Free Quick & Easy, by Carol Fenster,Ph.D. and Carol's Flour Blend is 3 cups sorghum flour, 3 cups potato starch, or cornstarch, 2 cups tapioca flour. This is a great mixture, not grainy gritty from the rice. Makes great waffles. This book has lots of mixtures to use! I highly recommend it!
Can anyone tell me what the carbohydrates are for all these kind of flour? My husband is diabetic and has to be very careful with flour, as I'm sure you all know. Thank you! :)
For the person who asked about carbohydrate levels the following link might be useful? http://www.vitacost.com/bobs-red-mi ... i_13736960&cpncode=31-77124351-2
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