Alternate Types of Flour and Starch Products
Various types of flour support different types of food and extend the possible choices that create great selections of food.
As always, I give credit to Women’s Weekly cook books because they were my first and most informative source of information to manage the diet changes required in our family. 😊
Corn Tortillas – Flat, round, chips; a Mexican style unleavened bread – primary requirement for tacos, burritos and enchiladas. Great alternative to gluten-based biscuits or crackers for dips and party food.
Rice Vermicelli –
Also known as rice-flour noodles, are made from ground rice. Widely available in supermarkets – and usually sold dried and sealed in airtight packet. Great as a deep-fried addition to salads and Asian style food or, soaked in water and then added to salads, spring rolls, stir fry dishes or soups
Won-ton or Spring roll Wrappers – made from rice flour, sold in supermarkets in various sizes. Simply need to be soaked in water as laid flat on a cloth (or T-towel) filling placed in the centre and folded as required. Can be deep-fried or used as a cold wrapper too.
Fresh Rice Noodles – Thick white noodle made from rice flour and vegetable oil. Vacuumed sealed for freshness. Should be cooked in boiling water to remove any excess starch or oil. Great for stir-fry’s and soups. Very satisfactory substitute for pasta.
Polenta – made from ground corn (maize) – Simmered in water and becomes like a very thick porridge. Can be served plain, hot or – spices and flavours added – onions, olives, a choice of green vegetables, capsicums (peppers) and cheeses too, spread out flat in a try and allowed to cool, then a great choice of different uses – can be barbecued, fried or grilled with more cheese – Parmesan or something different – Gorgonzola too 😊
Flours of different types
Supermarkets and Health Food Stores are a great source for these alternatives.
Cornflour – Made from corn – (maize). Please check as sometimes a product being sold as Cornflour will indicate that it is “wheaten cornflour” and is therefore not suitable. Cornflour is a fine white starch used to thicken sauces, fillings, stir-fry’s, baking cakes and meringues. A simple, and wonderful starch!
Rice Flour – made from ground rice – a good thickener – used with other flours in cakes shortbreads and biscuits.
Chickpea Flour – made from milled chickpeas – distinct flavour – great in batters doughs and pastries – wonderful tool in Lebanese food.
Potato Flour – a white flour – great thickener for soups, hot pots and sauces. Very common in Jewish and European cooking in cakes and biscuits etc.
Tapioca – made for roots of the tapioca schrub – can be used to make cakes and breads or as a thickener to soups, hot-pots and stews.
Soy Flour – made from soy beans and is suggested a great flour for batters.