<<Disclaimer: Verify this information before applying it to your situation.>> Here's some info on different flours and their uses. It's from "The Allergy Slef-Help Cook Book" by Marjorie Hurt Jones R.N. AMARYNTH Flavour and Colour varies from off-white to nearly black. flavour is grainlike, mild, and almost nutty. Breading Excellent, especially when puffed. Browns quickly. Thickening Each variety differs. Baking Excelent Substitute for 25% of total flour, and use brown rice or oat flour for remainder. For grain free baked good, substitute amarynth for 75% of total and use arrowroot, tapioca-starch flour or potato starch or flour for the remainder. Comments Refrigerate or freeze. Rich in nutrients and higher in protein and fiber than any grain. Contains B vitamins and a good showing of minerals, including calcium. ARROWROOT Flavour and Colour Snow white. Flavourless. Breading Browns quickly and well. Produces golden crispy coating. Thickening Excellent. Substiture for equal amount of cornstarch. Leftovers may need to be rethickened. Baking Substitute for 25-50% total flour. Will lighten baked goods. Comments Silky powder, much like cornstarch. Store tightly in sealed jar and refrigerate. BROWN RICE FLOUR Flavour and Colour Mild flavour influenced by other ingredients. Produces light, off-white sauces and baked goods. Breading Not good. Gets mushy instead of crisp. Thickening Satisfactory. Use 25% more than wheat flour. Texture is somewhat grainy but not offensive. Baking Excellent for cookies and pie crust. Cakes tend to be dry unless mixed with other flours or ground nuts. Use rice flour in equal portions with oat flour. Comments To avoid dryness add moist dates or other dried fruits that have been plumped. Increase oil content. BUCKWHEAT FLOUR, DARK (ground from roasted groats) Flavour and Colour Strong and characteristic. Blend with a milder flour or starch to moderate the flavour. Breading Very good. Crisp, dark brown coating. Thickening Not good. It thickens only as it cools. Baking Stisfactory, but less desireable than the white flour. Comments Commercial buckwheat flour may contain a small amount of wheat flour. Contains gluten. WHITE BUCKWHEAT FLOUR F&C Mild and yellow. Breading Excellent Thickening Excellent Baking Excellent. Very sinilar to brown rice flour. Comments One of the cheapest and easiest alternatives to wheat flour. CHICK-PEA (Garbanzo) FLOUR F&C mild, blends well with other flour. produces a yellow, rice-looking sauce. Breading Only fair. doesn't get crisp. better hwn mixed with ground seeds. Thickening Excellent. Approximates wheat for this function. Baking Excellent. use 25% with other flours for high protein baked goods. Use 50-50 with ground nuts. Experiment Comments sometimes packages as "gram" flour. Use commercial flour only. LEGUME FLOUR (other than chick-pea) F&C Mild flavour. colour vaires with bean used. Breading Same as chick-pea Thickening Not suitable. Baking Same as for chick-pea flour. Comments Except for soy they may be ground in a blender. NUT, PEANUT, AND SEED FLOURS F&C Excellent, grinding relaeases the flavour. Breading Not suitable unless mixed with a flour. Thickening not suitable Baking Excellent. use for 25% of total flour or to taste. Reduce oil in recipe. Good replacement for wheat germ. Comments May use nuts and seeds raw or toasted. Keep nuts in refrigerator. OAT FLOUR F&C flavour is acceptable and does not dominate. Colour is brown and appetizing. Breading Good. Browns nicely. Thickening Very good. Use same amount as wheat flour. Baking Excels in cookies and pancakes. may be used for 80 - 100% of flour. Too heavy for ckes. use 50-50 with rice flour, arrowroot, or tapioca-starch. POTATO FLOUR F&C White, bland Breading not suitable Thickening can be used to make some sauces. contributes potato flavour. Baking sunstitute 1/2 to 5/8 cup potato flour for each cup of wheat flour. Comments do not confuse with potato starch POTATO STARCH C&F White, bland. Breading Browns quickly, crisps well. Thickening Poor- turns to glue. Baking suitable for cakes, but not breads. needs eggs, baking powder or other leavening. Comments looks and feels like cornstarch SOYA POWDER F&C Balnd. golden Breading good. crispy Thickening doesn't work Baking use 25% of total flour. mixes well with amarynth, buckwheat, ground nuts and starches. baked goods retain moisture TAPIOCA-STARCH FLOUR F&C, Breading and Baking Same as for arrowroot Thickening Excellent sunstitute for an equal amount of cornstarch. add during the last 5 minutes of cooking Comments do not confuse with tapioca or tapiocal granules. storage same as arrowroot. That's all folks. Dara