<<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