My question is, can you use the special flour combinations (when you have celiac) to replace regular flour in regular recipes?
Usually in the special celiac flour it's a combination of rice flour, potato flour, or potato starch etc that is combined and used as a flour replacement. So my question is can you use that mixture in the same amounts in any normal recipes that you have, and will it come out the same? If not, can you give me some sort of guidance? Thanks for taking the time to answer my question.
Here are some links to some helpful articles that will address your question. From what I've read so far, it seems like you need to add other ingredients (like gums, proteins, etc.) to the baking recipes. In recipes where gluten isn't important, you could substitute gluten-free flours for all-purpose flours in a 1-1 ratio. In other recipes, however, other "mimicking' ingredients will need to be added to get the results you'd expect.
Celiac Flour Basics
Measuring Non-Gluten Ingredients
Gluten Free Cooking Basics
Know Your Grains
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