Food Substitutions and Gluten Free Flour Blend

Today I thought I would share some of the substitutions we use for the foods that we should be avoiding.  I will also share the flour blend that I currently make up.

Food to Avoid Substitute
Potato Sweet potato
Dairy/Soy Almond milkCoconut milk/creamRice milk

Whole egg mayonnaise (use this as a basis for a creamy sauce)

Butter Nuttelex Lite (any of the Nuttelex rang is fine)
Oats Quinoa flakes
Gluten flours Usually a combination in most recipes:White/brown rice flourCorn flour (starch)

Yellow maize flour (good for coating rissoles or chicken)

Almond meal

Sorghum flour


Linseed meal

Bread containing gluten (husband) Thin corn cakes
Bread containing soy flour (son) Simply Natures FreshSome Coles brand baked in store breads and rollsWattle Valley soft wraps
Sausages  (contain wheat & preservative) Failsafe Sausages (a number of Australian butchers now make these)

My flour blend:

2 ¾ cups brown rice flour

1 ¼ cups corn flour

¾ cup tapioca flour (buy a brand that is supposed to be preservative free)

I put all the ingredients into the storage container, put the lid on it and shake it up to mix up the flour blend.

I have just discovered that corn flour, tapioca flour has hidden preservatives, so am currently investigating grinding my own flours.  Stay tuned to hear more about this.


2 thoughts on “Food Substitutions and Gluten Free Flour Blend

  1. Pingback: GF & DF Frypan Pizza | Feed My Family!

  2. Pingback: Gluten & Dairy Free Chocolate Brownies | Feed My Family!

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