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 Post subject: mild flour?
PostPosted: Sun Nov 02, 2008 6:38 pm 

Joined: Sat Sep 27, 2008 10:18 am
Posts: 4
Location: Ontario
I was very excited to find a recipe for flatbread that fits my diet. I tried it this afternoon with quinoa flour and was very disappointed with the results. It had a very strong flavour that I did not care for. Can anyone suggest a milder flour to use?

 Post subject:
PostPosted: Mon Nov 03, 2008 11:14 am 
Site Admin

Joined: Mon Feb 07, 2005 6:39 pm
Posts: 2989
Location: Toronto
I'd highly recommend dietitian/author Shelley Case's book for using g-f flours.

There are many flours to pick from, and Shelley is really good on the subject of which to use when. See her column in AL mag, and we have a few samples of it on the website:

FYI, hope you don't give up on quinoa. In the right food, that stronger flavour works well. Just wasn't a fit.

Allergic to soy, peanut, shellfish, penicillin

 Post subject:
PostPosted: Wed Feb 25, 2009 5:15 pm 

Joined: Tue Jul 29, 2008 6:46 pm
Posts: 38
Location: Manitoba
I have found a green buckwheat flour that you can exchange with wheat flours in most recipes. It is gluten free and has more value than say rice flour and potato starch combos. It is called Moissonneries du Pays and is made by Aliments Trigone in Quebec. I loved it so much I ordered 20 kilos from them, the problem is my 20 kilos are bitter and the one I had bought at the gf store was not. Apparently this means that mine has more fibre because more of the hulls were left on. Long story short: it is great in pancakes and chocolate cake, pie crust, roll out cookies, pizzelles(and ice cream cones) but don't go ordering 20 kilos try one at a time. I still like it enough to tell everyone about it though.

Mother of two.
One year old with allergies to flax, dairy, eggs, wheat, barley, rye, oats, legumes, kiwi. Outgrew soy!
Four year old with a peanut allergy.

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