I cannot eat wheat anymore. Does anyone know if you can substitute rice or potatoe flour for regular flour?

Answer 1

Rice, oat, grahm/chickpeas and potato flours you can use it if you are unable to tolerate wheat.

Answer 2

It depends on if you just can't eat wheat or if you can't eat gluten. If it's just wheat, you can use spelt flour. It's a good substitute. If you can't have gluten, it gets more complicated. I work at a bakery where they make amazing gluten free cakes, which is really hard to find. People drive for hours to get there. She uses some combination of tapioca, rice, and a couple other flours that she figured out all by herself.

Answer 3

Garbage already gave you a good answer but I can't help commenting on the LOOONG answer telling you about what you can use instead of part of the wheat flour when the question states "I cannot eat wheat"!
Hilarious.

Answer 4

I once thought that i was allergic to wheat-turns out im not, but i went for about a month without it.
Unfortunatley i do not know, but if you go to your doctor's or local health food shop (Holland and Barret's?) they can help you. I found loads of products such as pasta, rica, crackers, and even rolls that were wheat free!
It is quite hard, but there is plenty you can still eat.
Sorry i couldnt be more help!

Answer 5

Potato flour and/or oat flour.

Answer 6

Eat Idly and Dosa or uttapam which are made of rice, urad and potatoes.

Answer 7

Why u cannot eat wheat -

Answer 8

Ask a dietician

Answer 9

Nonwheat Flours



atta See chapati flour.



bajri flour = kurakkan Notes: Poor farmers in India and Pakistan use this millet flour to make bread and griddle cakes. It's gluten-free. Look for it in India markets. Substitutes: sorghum flour



barley flour Substitutes: other nonwheat flour Notes: To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

besan (flour) See chickpea flour.

blue atole flour Notes: This is blue cornmeal that's been roasted. It's cooked and served for breakfast much like oatmeal.

blue corn flour See harinilla.



blue cornmeal See cornmeal.



brown rice flour See rice flour.





buckwheat flour Notes: This is a low-gluten gray flour that's great in pancakes and pastas. To make your own: Pulverize whole white buckwheat groats in a food processor or blender until they have the consistency of flour. Substitutes: all-purpose flour OR other nonwheat flour Notes: To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

casava flour = farinha de mandioca = casabe = manioc flour Brazilians use this as a thickener for stews. Look for it in Hispanic markets. Substitutes: gari (This is a Nigerian flour that's also made from cassavas.) OR toasted bread crumbs OR all-purpose flour

chana flour See chickpea flour.

chapati flour = chapatti flour = chappati flour = atta Notes: This is a blend of wheat and malted barley flours used to make chapatis. Look for it in Indian markets. Substitutes: Sift together equal parts whole wheat flour and all-purpose flour.

chapatti flour See chapati flour.

chappati flour See chapati flour.



chickpea flour = besan (flour) = gram flour = cici flour = chana flour = garbanzo bean flour Shopping hints: Look for this in Indian markets or health food stores. To make your own: Lightly roast dried garbanzo beans, then grind them in a blender until mixture has the consistency of flour. Substitutes: lightly roast dried yellow split peas, then grind them in a blender until mixture has the consistency of flour OR all-purpose flour (different flavor and consistency)

cici flour See chickpea flour.



corn flour To make your own: Mix cornmeal in a blender until it has the consistency of flour. Substitutes: cornmeal (more coarsely ground; consider cooking with liquids in recipe first to soften) OR other nonwheat flour Notes: To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

cornmeal = mealie meal Equivalents: One pound = 3 1/4 cups Notes: Cornmeal comes in different colors: white, yellow, and blue. Yellow cornmeal has more beta carotene than the others, while blue cornmeal has more protein and turns baked goods purple. Larger supermarkets also carry stone-ground cornmeal = water-ground cornmeal, which is more tasty and nutritious than regular cornmeal, but doesn't keep as long. See also self-rising cornmeal. Substitutes: polenta OR corn flour (gives baked goods a lighter texture) OR (if using cornmeal for breading) crush corn chips in a blender until they have the consistency of cornmeal.

cream of rice

dal flour = legume flour Notes: This is flour ground from Indian legumes. Varieties include besan flour (made from channa dal), urad dal flour, and mung dal flour.

dhokra flour = dhokla flour = dokra flour = dokla flour Notes: This Indian flour is made from a blend of rice, urad dal, and chickpeas. It's used to make cakes that look like squares of cornbread, which Indians steam and garnish with grated coconut, tamarind sauces, and other seasonings.

farinha mandioca See manioc flour.

garbanzo bean flour See chickpea flour.





gari = garri Notes: This Nigerian flour is made from cassavas that have been fermented, roasted, and ground. Look for it in African markets. Substitutes: cream of wheat (Works well in fufu, but doesn't impart the sour flavor that gari does.) OR cassava flour (This is the Brazilian version of gari.)

gluten-free flours Notes: Gluten is what makes wheat-based bread dough so sticky and elastic. This helps the dough hold in the air bubbles created by the yeast so that it will rise and eventually bake into a fluffy, porous loaf. If you're gluten-intolerant, though, you'll need to use gluten-free flour, along with an arsenal of ingredients to make it behave like it has gluten.

gram flour See chickpea flour.

harinilla = blue corn flour Substitutes: masa harina (yellow, not blue) OR mix blue cornmeal in a blender until it has the consistency of flour (note that true harinilla is treated with lime)

kamut flour Notes: Kamut flour is tolerated by many people with wheat allergies and is a good substitute for wheat when making bread and pasta, especially if it's combined with other flours (e.g., spelt flour). Substitutes: spelt flour (Spelt flour is also tolerated by many people with wheat allergies.) OR all-purpose flour



masa harina Notes: This is flour made from hominy, and it's used to make corn tortillas and tamales. Look for it in large supermarkets or Hispanic markets. It's made with either yellow or white corn; harinilla is made with blue corn. Substitutes: masa (This is masa harina that's been reconstituted with water.) OR harinilla (blue, not yellow)

mealie meal See cornmeal.



millet flour Substitutes: rice flour OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

mung dal flour Notes: Indian cooks use this to make breads and dumplings.





oat bran Substitutes: wheat bran (drier, less appealing flavor than oat bran)



oat flour To make your own: Blend oatmeal in blender until it has the consistency of flour (Use 1 1/4 cups rolled oats to make one cup oat flour. For more details, visit the Illinois Cooperative Extension Service's Oat Flour, Grinding Your Own page.) Substitutes: whole wheat flour OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

plantain flour = fufu flour Notes: Nigerians make fufu out of this. Substitutes: gari



polenta meal Substitutes: yellow cornmeal (coarsely ground) OR ready-made polenta (saves time) OR hominy grits OR millet



pumpernickel flour = dark rye meal flour Notes: This flour is made from the whole rye grain, including the bran.

pumpkin seed flour = alguashte = harina de semilla de calabaza



quinoa flour To make your own: 1 C = ¾ C whole quinoa, ground in a blender until it has the texture of fine cornmeal

rice bran Notes: This is very rich in fiber. Substitutes: wheat bran

rice flour (includes white rice flour and nuttier brown rice flour) Substitutes: cake flour (especially if the rice flour is intended to soften the texture of a baked good) OR barley flour (also delivers a softer texture to baked goods) OR pastry flour (also delivers a softer texture to baked goods) OR (for those allergic to wheat) spelt flour (makes baked goods heavier) OR potato flour OR millet flour Notes: To see how to substitute other flours for wheat flours, see the listing under all-purpose flour.



rye flour (includes medium rye flour and heartier dark rye flour) Substitutes: triticale flour OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

self-rising cornmeal To make your own: Combine one cup cornmeal, one cup flour, one tablespoon baking powder, one teaspoon salt, and 1/4 cup butter or other fat.



sorghum flour = jowar flour = jowari flour = juwar flour = cholam flour Notes: This is widely used in India and Africa, especially by poor farmers who can't afford wheat flour. It's somewhat bland but very nutritious and gluten-free. You can sometimes find it in health foods stores, but you can get it for less in an Indian market. Substitutes: rice flour OR potato flour



soy flour Substitutes: soya flour (more finely ground, milder flavor) OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

soya flour = soya powder Substitutes: soy flour (not as finely ground, stronger flavor) OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.





spelt flour Notes: Spelt flour contains gluten, but it's tolerated by many people with gluten allergies. If making bread with spelt flour, don't knead it for as long as you would a wheat bread--its gluten isn't as durable as that in wheat. Freeze any spelt flour that you're not planning to use right away. Substitutes: kamut flour (like spelt flour, kamut flour is tolerated by most people with wheat allergies and is good for making bread and pasta)



teff flour To make your own: Grind teff in a blender until it has the consistency of flour) Substitutes: (for injera) equal parts wheat and rye flours (lacks distinctive flavor of teff flour)

triticale flour Pronunciation: trit-ih-KAY-lee Substitutes: rye flour OR other nonwheat flour To see how to substitute other flours for wheat flours when making yeast breads, see the listing under all-purpose flour.

urad dal flour Notes: This is made from urad dal, a type of Indian lentil. The flour is used to make pappadums and breads.





white rice flour See rice flour.





yellow pea flour

Answer 10

For general baking

whole wheat flour (Replace no more than half of the all-purpose flour with this and add half again as much baking powder plus a bit more liquid to the recipe. Compared to all-purpose flour, whole wheat flour makes baked goods denser and coarser in texture. It provides more fiber but about the same nutrients as enriched all-purpose flour.) OR
self-rising flour (Omit salt and baking powder from recipe. Don't use this in yeast breads or pie crusts.) OR
pastry flour (This doesn't work well in cookies.) OR
cake flour (Don't use this in bread. It also doesn't work well in cookies, quick breads, muffins, and biscuits--it makes them very crumbly. In a pinch, substitute one cup of all-purpose flour with one cup plus two tablespoons of cake flour.) OR
barley flour (This has a mild flavor and works especially well in pancakes, cookies, and quick breads. Replace up to half of any wheat flour in a recipe with this. Contains some gluten.) OR
buckwheat flour (This is especially good in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this. Contains some gluten.) OR
oat flour (This is especially good in quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. Contains some gluten.) OR
brown rice flour (This is especially good for those with wheat allergies; replace up to 1/4 of any wheat flour with this. Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour. Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture, you may need to add more liquid to recipe.) OR
corn flour (This is a good substitute for those with wheat allergies.) OR
millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make baked goods coarse and dry. Replace up to 1/5 of any wheat flour with this.) OR
potato flour (Replace up to 1/4 of any wheat flour in a recipe with this. Substitute 5/8 cup potato flour for 1 cup all-purpose flour.) OR
buckwheat flour (This is especially good in pancakes. It tends to make baked goods heavier and stronger tasting. Replace up to half of the wheat flour in any recipe with this. Contains some gluten.) OR
oat flour (This is especially good in quick breads and cookies. It makes baked goods moister, chewier, and more crumbly. Contains some gluten.) OR
brown rice flour (This is especially good for those with wheat allergies; replace up to 1/4 of any wheat flour with this. Baked goods made with rice flour tend to be crumbly, so consider substituting a mixture of one part arrowroot or other thickener plus four parts rice flour. Adding more eggs is another way to reduce crumbliness. Since rice flour absorbs more moisture, you may need to add more liquid to recipe.) OR
corn flour (This is a good substitute for those with wheat allergies.) OR
millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make baked goods coarse and dry. Replace up to 1/5 of any wheat flour with this.) OR
potato flour (Replace up to 1/4 of any wheat flour in a recipe with this. Substitute 5/8 cup potato flour for 1 cup all-purpose flour.) OR
For yeast breads
bread flour (This makes for a larger loaf, but it's harder to knead.) OR
whole wheat flour (Replace up to half of the white flour in the recipe with this. If the whole wheat flour is coarsely ground, substitute 1 1/8 cup whole wheat flour for 1 cup all-purpose flour.) OR
light rye flour (Replace up to 40% of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.) OR
medium rye flour (Replace up to one-third of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.) OR
dark rye flour (Replace up to one-fourth of the wheat flour in a bread recipe with this and knead gently. Try increasing the yeast so that the bread rises more. Rye flour imparts an interesting, slightly sour flavor to breads. Contains some gluten.) ) OR
triticale flour (Replace up to half of the wheat flour in a bread recipe with this, knead gently, and let rise only once.) OR
barley flour (This has a mild flavor. Replace up to 1/6 of the wheat flour in a bread recipe with this. Contains some gluten.) OR
brown rice flour (Replace up to 1/5 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more. This is a good substitute for those with wheat allergies.) OR
buckwheat flour (This has a more pronounced flavor than wheat bread. Replace up to 1/5 of the wheat flour in a bread recipe with this. Contains some gluten.) OR
corn flour (Replace up to 1/5 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more.) OR
millet flour (This has a more pronounced flavor than wheat flour, and tends to make breads coarse and dry. Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR
oat flour (Replace up to 1/4 of the wheat flour in a bread recipe with this, and try increasing the yeast so that the bread rises more.) OR
potato flour (Replace up to 1/6 of the wheat flour in a bread recipe with this. Substitute 5/8 cup potato flour for each cup of all-purpose flour.) OR
soy flour (This is high in protein, but has a very strong flavor. Replace up to 1/8 of the wheat flour in a bread recipe with this, increase the liquid in recipe, and reduce oven temperature by 25 degrees. Also consider increasing the yeast so that the bread rises more.) OR
soya flour (Replace up to 1/5 of the wheat flour in a bread recipe with this.) OR
quinoa flour (This is higher in fat, so it tends to make bread moister. Replace up to 1/4 of the wheat flour in a bread recipe with this.) OR
non-waxy rice flour (Replace up to 1/5 of any wheat flour with this, and either increase the liquid in recipe or substitute 7/8 cup rice flour for each cup of all-purpose flour. Also try increasing the yeast so that the bread rises more.) OR
wheat germ (This makes bread more nutritious. Replace up to a third of the wheat flour in a bread recipe with this.) OR
amaranth flour (This is higher in fat than wheat flour. Replace up to a fourth of the wheat flour in a bread recipe with this.) OR
spelt flour (This tends to make bread heavier. Try increasing the yeast so that the bread rises more. Spelt flour is tolerated by most people with wheat allergies.) OR
kamut flour (This is tolerated by most people with wheat allergies.)
For coating fish and meat before frying
water chestnut flour (makes coating lighter and crunchier) OR
cornstarch OR
tapioca starch