posted
My excellent book by Barbara Cousins called "cooking without" gives what she thinks are suitable amounts of non-wheat flours ot replace quantities in ordinary recipes. Because she focuses on allergy & intolerance she does not cover rye, spelt or kamut as they are too wheat like. She says some may be able to introduce later, but doesn't give amounts. Our experience, of course, on this board is that rye & spelt you just use measure for measure as you would wheat, but maybe with more liquid.
So here is the table:
[u]to equal 1 & 1/4 cups / 6oz / 170gr wheat flour:[/u] 2/3 cup / 4oz / 115gr corn starch/cornflour OR 1/2 cup / 3oz / 85gr potato flour OR 3/4 cup / 5oz / 140gr rice flour OR 1 cup / 3oz / 85gr soya flour.
As you see, weight and volume do not match up - eg, soya (soy) flour comes to a similar volume but weighs twice as much by volume and needs only half the weight (supposedly). I shall give these a go over the weeks. Well, the ones I can use, ie, soya, corn, rice. I've just been guessing with mixed results. Normally I use rye or rice which are fine for muffins etc. Also simple cakes like victoria sponge. Hope these are useful to someone!! Sorry to be so late after Xmas.
-------------------- 40 yrs old woman, A2 MN secretor, presently challenged by secondary breast cancer, lives in UK, married, 7 yr old son. Posts: 1288 | From: London, UK | Registered: Mar 2002
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Copyright 1998-2004 Thomas Dekany. All Rights Reserved. Material presented for information purposes only and should not be construed to replace the services of a physician.
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