Gluten intolerance help needed.

[Our Little Farm]

What flour do you use in cauliflower cheese?

Appreciated!

[Alice In TX/MO]

What is cauliflower cheese?

I've just purchased coconut flour, almond flour, and yam flour. Haven't *used* the coconut or yam yet.

[Our Little Farm]

http://www.food.com/recipe/tradition...-gratin-216237

[Our Little Farm]

I am not a huge fan of coconut.

I used Soy flour, but was not greatly impressed.

[Alice In TX/MO]

I have about half a head of cauliflower I need to do something with. I'll experiment!

[Our Little Farm]

Alice, bake a potato at the same time and enjoy the cauliflower cheese with it. It is heavenly! I add Worcestershire sauce or paprika to my sauce.

Someone mentioned cornflour to me, I have never used it in this way, but it seems like it would work.

I always make my sauces from scratch using AP flour, but can no longer use that kind of flour.

[Alice In TX/MO]

Found this discussion:
http://www.marksdailyapple.com/forum/thread22746.html

[Alice In TX/MO]

http://www.foodnetwork.com/recipes/g...ipe/index.html

[Alice In TX/MO]

I don't do potatoes or corn on the Paleo diet.

[PNP Katahdins]

Have you tried rice flour? From Wikipedia: "Rice flour may be made from either white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained. The raw rice is then ground to flour. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation."

I had a gluten-intolerant friend who swore by rice flour. She loved to cook.

Peg

[cindy-e]

I use bob's red mill or pamela's gluten free baking mix in the place of flour whenever I need to use flour. Both are a mix of lots of different flours that come really close to the consistency and flavor of regular flour. Pamelas is a lot more expensive. I think Bobs is good. Pamela's is the "gold standard" in the gluten free world.
http://www.amazon.com/Bobs-Red-Mill-...3278086&sr=8-1
http://www.amazon.com/Pamelas-Ultima...3278119&sr=1-1

[Our Little Farm]

Thank you Peg and Cindy.

[Danaus29]

A woman I work with uses spelt flour. Flax is supposed to be good too but is kind of oily she says.

[KatW]

I'd just do a search for gluten free roux or cheese sauce and find one you want to try. I found this recipe for Cauliflower with gluten free cheese sauce:
http://www.wholefoodsmarket.com/recipes/1225

[Our Little Farm]

Thanks!

[GeorgiaGirl]

For all those interested, I've been buying my almond flour, pecan flour, etc. from an online company called ..............digestivewellness.com. Been buying from them for three years now. Some of their "ready made" treats are great also. The almond biscotti is a favorite of mine.

They have the best almond flour I've found yet. I usually buy it by the 25lb. bag and separate it when it arrives and put it in the freezer.

And yes...........they are a little pricey

[calliemoonbeam]

I was going to suggest rice flour or nut flour, but I see someone beat me to it, lol. I'm not doing it right now, but back when I was eating gluten free I couldn't handle the taste of the spelt and most of the others, or the soy although that didn't matter since my doctor doesn't want me eating soy anything.

But the rice flour was not bad, and the nut flours (especially almond and pecan) were really good. Yes, they are really expensive, but it's not like you substitute them cup for cup like a regular flour recipe, or at least I was told that's not how you should use them. I was told you learn to mostly do without and just use them sparingly for little bits of things here and there, and that seemed to work well for me.

I'm not a big bread eater, but that's the one thing I think I missed most on the gluten free diet, but I never found a store bought one worth two cents, and I must have tried 100 different recipes, and they went from bad, to worse, to lol. I just learned to live without bread.

You should be able to find those specialty flours at any health food store, or Amazon sells a lot of Bob's Red Mill stuff, they might have it. It turned out mine wasn't a gluten intolerance/celiac, but I had a really bad case of systemic Candida. I still have to be careful, and it flares up once in a while, but mostly I'm good these days. Sorry you're going through it, good luck!

P.S. Cindy, I never heard of Pamela's, but I'm bookmarking it for future reference, just in case, thanks!

[Sara in IN]

To make this Gluten Free :The flour is being used to thicken the cheese sauce, use cornstarch in place of flour, about 2 T, first mixing a bit of the cold milk with the cornstarch to blend the cornstarch evenly, then adding the rest of the milk. Proceed with recipe directions.

Please note the recipe also calls for regular fresh breadcrumbs. Substitute with one slice of gluten-free bread, torn into crumbs.

[Our Little Farm]

I melt the butter and add the flour. Then bit by bit add milk from a paste to a liquid. Cooking it till it thickens then adding cheese, paprika, salt and pepper etc.

I don't use much flour but it does need to be gluten free. I went shopping today and found a blended gluten free AP flour that should work. I hope so! I was not impressed with the soy.

Thanks for all your help!

Callie, I don't eat a huge amount of bread, but do like garlic bread with my (gluten free) pasta. Will try and make some. Appreciate your post.

[GammyAnnie]

When I could not have flour, wheat flour, that is, I used Arrowroot powder to thicken gravies and such. You only need a little.

Annie