I talk to many people about their inability to digest any food products containing wheat or wheat flour. This is becoming more and more common in today's society. There are alternatives to flour produced from wheat. Here are a few of the more common non-wheat flours.
Corn Flour: This is milled from either white or yellow corn. It is also produced as a by-product in the making of corn meal. This flour does not contain any gluten.
Potato Flour: Made from cooked, dried, ground potatoes. It is most often used as a thickening agent, however; recently it is being used in the baking of some breads.
Rye Flour: This is one of the best tasting flours for making bread. It is divided into light, medium and dark rye flours. Often it is mixed with glutenless wheat flour in making breads because of its low gluten.
When we sometimes want to add a very mild yet different taste to breaded fish, we use rice flour and season it before dry breading fish.
Thanks...........Chef Johnny
September 27, 2000