There are so many excellent substitutes for wheat flour that it is hard to know where to start. Try these first:

1. For flouring or breading meats: Omit wheat flour, or try cornmeal, potato flakes, almost any mixture of rice, bean or sorghum flours you normally use; crushed potato chips, gluten-free cereal or gluten-free bread crumbs. Choose a product similar to what it replaces.
2. For gravies and sauces: Try sweet rice flour or cornstarch. See product boxes for proportions of liquid or thickener and cooking instructions. Remember starches break down and get thin under high heat or long cooking times.
3. For pudding and pie fillings: Select cornstarch, potato starch, tapioca or arrowroot. Since starches get watery after a day or so, mild flavored gluten-free flour may be used. Look for a gluten-free flour combination with the least "gritty feel" such as sweet rice flour or a general rice flour and starch mixture.

Published 06/19/09