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Jun 7, 2013 01:05 PM

Looking for good source of nut flours and other gluten-free essentials

My spouse has recently been diagnosed with Diabetes and we have both started to reduce wheat from our diets as it is a significant source of carbs that affects sugar levels.
As a result, we're looking at recipes that use almond, chickpea, cashew, etc flour instead of white/whole wheat flour.
Anyone else here know of a good source of these types of flours? Other than the typical small bags of Bob Red Mill that are found almost anywhere at rather high prices?
Trying to keep healthy on weekdays so we can indulge a little on weekends.

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  1. PA and Adonis have alternative flours

    We've taken to making 'pizza dough' and 'wraps' out of ground cauliflower. It took some tweaking, but eventually we got great results! I love the stuff.

    1 Reply
    1. re: catroast

      care to share the wrap recipe?

    2. There is a little gluten free shop in Dorval. Louise Sans Gluten
      475 Avenue Dumont, (514) 631-3434

      1. In Pointe-Claire, try Papillon bulk foods. They sell some by weight.

        In JTM there is a health food grocery in front of Marche des Saveur. I forget the name, maybe somebody else can volunteer it. The selection isn't as big as Papillon foods though, nor are the prices.

        4 Replies
        1. re: SourberryLily

          The health food shop across from Marché des saveurs is Alfalfa.
          Marché Jean-Talon
          7070, rue Henri-Julien, #C1
          Montréal, (QC) H2S 3S3

          Also try Mondiana, at the market (northwestern corner, rue du Marché du nord and Casgrain, just south of Jean-Talon. Another location nearby at the corner of Bélanger and Christophe-Colomb, and there are two in other neighbourhoods: NDG 6470 rue Sherbrooke ouest. Montréal, Québec H4B 1N2. 514 439-6663. and Ahuntsic 1602, rue Fleury E, Montréal, QC H2C 1S8

          One of the cheapest places for Bob's Red Mill is Segall's on St-Laurent at the corner of Duluth.

          Obviously this depends on your physician and dietician, but your reason for less wheat doesn't mean you have to avoid it altogether; perhaps some wheat gluten (protein) can help in panification with non-gluten flours?

          1. re: lagatta

            Thank you all for your responses. We are not planning to eliminate wheat all together. We don't have any allergies to gluten either. Just trying to take some small steps towards incorporating healthier options.

          2. re: SourberryLily

            Went to Papillion Bulk over the weekend... WOW. They have an amazing selection of bulk items, from flours, to dried fruits, nuts, cereal, spices, honey on tap, pure vanilla on tap, nut butters.

            We left with 1 bag and large bill... but that's expected.

            Will check out the other stores, although I have a feeling our best bet will be some of the ethnic stores for the various flours. This stuff can get quite expensive.

            1. re: foodie_mtl

              It is such a lovely store with a vast variety of goods, and it has a great British section as well.

          3. Many of the Middle Eastern stores that sell nuts have assorted types of flour. There is a store on St. John's Road where the Dairy Queen is located, it is a really great place to go for the flours that you are looking for if you are on the West Island.

            1 Reply
            1. re: Ruthie789

              Middle Eastern, South Asian and Mediterranean stores will all carry chick pea and other bean flours. And of course ground almonds; sometimes the latter goes on sale for baking.

            2. I guess I'm not used to looking for these items when shopping at Adonis...
              A trip to the West Island looks likely this weekend! Thanks again.

              3 Replies
              1. re: foodie_mtl

                I know Tau has coconut flour, as well as other flours. I suspect that you are on the cusp of following a soon to be popular food trend. I just saw a show on L'Epicerie which featured white bean puree in a dessert application which replaced part of the fat content. As well we are embracing international cuisine which does use different flours. I realize you are doing this for health reasons, am curious as to what you intend on doing with flours.

                1. re: Ruthie789

                  One specific recipe I'm looking at trying out is a "granola bar" that uses almond, chickpea and cashew flour and coconut oil.

                  We recently used a bean flour to make some thick noodles for a Korean style salad. Found it at Marche Orientale.

                  1. re: foodie_mtl

                    A granola bar sounds good. I find the commercial ones so sweet and gooey. I guess the best options for these flours is to pursue them in ethnic grocery stores, and they are all over the Island of Montreal. Wishing you much success on your new method of cooking and baking.