BabyWhispererForums.com
EAT => Food Allergies => Topic started by: ~*~Louisa~*~ on April 02, 2011, 11:45:50 am
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is that high in sals? i have a horrible feeling it is
is there another alternitive for thickening especially desserts? all the dessert ideas the dietion gave me for Alyssa contains corn flour using gf flour blends i dont know if they would work as well the desserts are things like neocate yougurt (neocate corn flour pear) or neocate chocolate dessurt (neocate, corn flour and a sprinkle of sugar and pure cocoa)
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I've never used corn flour...can't even think if I have seen it here. I use quite a few different GF flours...millet, chickpea, rice, coconut (Yum!!), potato (and there are tons more) Would they work for thickening like corn? Not sure on that one.
I've found most of these flours work nicely if I make a blend of them, and esp. the coconut as it just won't work on it's own, but adds a yummy taste to things like pancakes!
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I've never used corn flour...can't even think if I have seen it here.
Heidi, it is what we call corn starch!
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I've never used corn flour...can't even think if I have seen it here.
Heidi, it is what we call corn starch!
lol...duh! hmmm...would other flours work as well then...just did a quick google and found mention that arrowroot can be used in place of corn starch as a thickener. If it was me, I would buy a few of them and experiment, I now have a cupboard full of GF flours!
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Thanx Ive just given arrowroot a damn good googling lol and it seems its fine for a low sal diet thanx
flour tends to be a bit well floury so i would think the gf ones might too though i havent started trying them yet
im planning foods in advance as i want to try a bit of blw next month but with a multipul tollerence child its a bit :S lol
I have a commercial gluten free bread flour which im going to experiment with in the next few weeks
next is gluten free self rasing flour blend which im going to be trying my egg free cakes with lol
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flour tends to be a bit well floury so i would think the gf ones might too though
They really are totally different, not like wheat flour at all...I've had the most success using GF flours in things like pancakes & biscuits, pizza dough is so-so and bread a total flop!
Good luck with all the experimenting!
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im hoping that cause i have an actual bread blend it might work
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cornstarch/cornflour is fine on my listing as low sals :-*
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its on the allergy uk site as high in sals? now im confused
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maybe for a corn allergy if it's on an allergy site, rather than a salicylates intolerance? can u give me the link to the site so i can check it out for comparison.
i know maize flour is high sals, which yes it's 'corn flour' but it's very diff to cornflour used for cooking/thickening ???
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urg sorry i just realised ive been stupid lol it said corn grain and in my sleepy haze i for some reason thought that was corn flour lol
I thought it was bad my dietion was suggesting putting cornflour in stuff for her