GLUTEN FREE FLOUR SUBSTITUTES OF EASTER BRUNCH FAVOURITES
Celebrating Easter with family usually means eating lots of delicous traditional holiday foods. If you or someone yu love has gluten allergies these alternative flour recommendations will ensure everyone gets to enjoy their favourite dish.
Easter Cakes
When replacing regular flour for cakes with gluten-free options, additonal starch is required. Use the following mix in your favourite cake recipes. It will make 3 1/2 cup of flour mix. Use 2 cups of brown rice flour (we mill ours fresh with the Nutrimill) 1 cup potato starch, 1/2 cup tapioca starch, and combine and store in the refrigerator until needed.
Pie Crusts
For sweet pies, consider using walnuts and dates as an alternate bottom crust. For 9.5 inch crust, grind 2 cups toasted walnuts and 1/2 cup dried pitted dates in a food processor until it forms into a sticky dough. Use wet fingers to press it into a greased pie plate. Allow to set in the fridge for an hour before filling. This makes an excellent crust for raw pies, cheesecake, or baked open-faced fruit pies. For savoury pies or quiche, use a healthy whole-grain flour mix combining 1 cup of millet, rice, or sorghum flour with 1/3 cup each tapioca starch and potato starch and just follow your favourite recipe from there. Here is our favourite pie crust recipe that you can substitute the flour. We call it Fool-Proof Bosch Pastry
Gravy and Sauces
.jpg) Traditionally, flour is often used to thicken gravies and sauces. A good roux (flour and butter mix to start the sauce) is the basis of these great condiments. You can skip making the roux and thicken your gravy by whisking in 1 heaping Tbsp. of cornstarch for every cup of hot gravy base. A better option is to make a roux using 3 Tbsp. of white rice flour, 1 Tbsp. tapioca starch, and 4 Tbsp. butter cooked until it is slightly browned then whisked into your stock and pan drippings.
Hope thes help you with your family meals! -- By Pam Stiles |
sticky dough. Use wet fingers to press it into a greased pie plate. Allow to set in the fridge for an hour before filling. This makes an excellent crust for raw pies, cheesecake, or baked open-faced fruit pies. For savoury pies or quiche, use a healthy whole-grain flour mix combining 1 cup of millet, rice, or sorghum flour with 1/3 cup each tapioca starch and potato starch and just follow your favourite recipe from there. Here is our favourite pie crust recipe that you can substitute the flour. .jpg)
Traditionally, flour is often used to thicken gravies and sauces. A good roux (flour and butter mix to start the sauce) is the basis of these great condiments. You can skip making the roux and thicken your gravy by whisking in 1 heaping Tbsp. of cornstarch for every cup of hot gravy base. A better option is to make a roux using 3 Tbsp. of white rice flour, 1 Tbsp. tapioca starch, and 4 Tbsp. butter cooked until it is slightly browned then whisked into your stock and pan drippings.
