Gluten-free cooking questions

[Unicorn.]

I am making chicken enchiladas for supper, and the white sauce calls for 1/4 cup flour.

 

1. What is the best flour to use for something like this? I have rice, brown rice, coconut (fine macaroon-is that the same as reg coconut flour?)

 

2. Do I use equal amts? In other words, 1/4 cp flour equals 1/4 cup of the substitute?

 

Here's the white sauce recipe:

1/4 cp margerine- melt in saucepan, stir in

1/4 cp flour, add

2 cups chicken broth- while stirring , cook until thick and bubbly. Stir in

1 small can chopped green chilis, add

1 cup sour cream- stir until smooth- do not boil!

 

The filling for the enchiladas is 3 cups cooked shredded chicken breasts, 8 oz each, monterey jack, and cheddar cheese, and 1 med finely chopped onion. About 2 tbs of mixture per enchilada. ( I :001_wub: my mom's chicken enchiladas!)

[Jenny in Atl]

They're adding it to thicken the sauce... I'd use either corn or potato starch instead. If you have time, a bean based GF flour blend would also work great (like a Bob's Red Mill).

[mombygrace]

I don't know really, but I've used corn starch as a thickener and also rice flour/ almond flour in sauces and stir fries. I've not used coconut flour but I wonder if it'll alter the taste of the dish.

[foxbridgeacademy]

I use cornstarch as well. Just keep in mind that cornstarch needs to be mixed with cold water before you add it to hot sauces and that you need less of it to thicken then flour.

[Slipper]

Just don't use tapioca starch. :glare: It turns it into a runny mess!

 

I've always used plain white rice flour. I've also used corn starch. I never really follow a recipe for white sauce, just kind of gauge it. Don't be afraid to adjust until the texture is right for you. :)

[Margaret in GA]

If you use potato starch or cornstarch or tapioca starch, don't use the same amount as you would flour. You will need less.

[Unicorn.]

Does the rice flour change the flavor?

[LaxMom]

I'd just use cornstarch in a slurry with the broth instead of flour in a roux. That's what I do when I make chowder and mac and cheese these days.

 

And, no, coconut flour is flour. Fine, desiccated coconut is coarser than that. But, mmmmmm, macaroons....