Wheat flour substitutes
There are many perfect wheat flour substitutes and it is often hard to know where to start.
Try the following first:
1. For flouring or breading meats: refuse; or try cornmeal, potato flakes, almost any blend of rice, bean or sorghum flours you usually use; crushed potato chips, gluten-free cereal or gluten-free bread crumbs. Select a product similar to what it substitutes.
2. For gravies and sauces: sweet rice flour or cornstarch. Pay attention to product packings to see proportions of liquid or thickener as well as cooking instructions. Note that starches break down and get thin under high heat or long cooking times.
3. For pudding and pie fillings: cornstarch, potato starch, tapioca or arrowroot. As starches get watery after about a day, you can use a mild flavored gluten-free flour. Look for a gluten-free flour combination such as sweet rice flour or a general rice flour and starch blend.
