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Need Help Subbing Rice Flour for Wheat Flour

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TerriL Jun 26, 2008 08:29 PM

I'm making David Lebovitz's coconut macaroons, which calls for 1/4 cup of flour. I've made these cookies at least a dozen times with the ingredients called for, but this time I would like to make them for someone who is allergic to gluten. I have rice flour on hand, but I'm not sure if it would adversely effect the recipe to the point it not being worthwhile. Also, would it be a 1 to 1 substitution? Since it's only a quarter cup, I'm willing to give it a try in any case. Any suggestions are appreciated.

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  1. l
    lgss RE: TerriL Jun 27, 2008 02:44 AM

    Yes, a 1-to-1 substitution. When using gluten-free flours one needs to add some xanthan gum or guar gum to hold things together. Most recipes call for 1/2-1 tsp of xanthan gum per 1-2 cups of flour so you won't need much. Xanthan gum is expensive so if you have guar gum on hand, use that. The gluten is the "glue" that holds gluten-containing products together. It's nice of you to accommodate your GF friend.

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      alitria RE: TerriL Jun 27, 2008 02:55 AM

      I have two new roommates who are allergic to gluten and I'm trying to learn how to sub flours since I do all the cooking. Can you let me know how this turned out and if it was good, would you pass along the recipe?

      2 Replies
      1. re: alitria
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        TerriL RE: alitria Jun 27, 2008 03:47 PM

        Thanks for the replies. I subbed the rice flour at a little less than 1 to 1 ratio and they came out great. I'm not really sure there was any difference. I didn't dip them in melted chocolate this time because they were for kids, but they are very good that way as well (directions are in the recipe).

        Here's a link:
        http://www.davidlebovitz.com/archives...

        1. re: alitria
          l
          lgss RE: alitria Jun 28, 2008 05:25 PM

          You or your roommates might be interested Bette Hagman's "The Gluten-Free Gourmet Bakes Bread" cookbook.

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