Uses for Flour.

[GillyBee]

I'm very grateful to yourself and all who have been so generous in providing information. I've spent a lot of time on Youtube on topics such as the pros and cons of non - stick saucepans, how to use a plain stainless steel saucepan for cooking foods that stick, poaching eggs, and so on.

Sticking my nose in to say thank you as well, I've been watching this. I'm a vegetarian with an intolerance towards milk and gluten, and I won't use nonstick - so my little ceramic frying pan will do well, using vinegar and gluten free flour. Sigh ... if that works, I might even look at using up some of my dried potato to make potato farls. Love 'em.
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We have gluten & corn intolerances - we bulk buy buckwheat flour as this seems closest to wheat for many things and is a fairly good complete protein. Feel free to compare notes on the different flours and egg alternatives as we now have a fair collection of modified recipes.
The one thing we have not cracked at all is GF and corn free Yorkshire puds so if you have any ideas for those......

[Arzosah]

We have gluten & corn intolerances - we bulk buy buckwheat flour as this seems closest to wheat for many things and is a fairly good complete protein. Feel free to compare notes on the different flours and egg alternatives as we now have a fair collection of modified recipes.
The one thing we have not cracked at all is GF and corn free Yorkshire puds so if you have any ideas for those......

That's very interesting about buckwheat - I confess I just buy bog standard GF flour, and that's it - I tried to buy individual types and mix as per a recipe, but that was just before I got the acute stage of chronic fatigue, and the lovely chestnut flour I bought at a mill in Norfolk, for instance, went mouldy which broke my heart. I've never used any egg alternatives, as eggs aren't one of my problems

My sister makes GF Yorkshire puds - both her adult offspring are GF-essential, and I *think* she just uses Dove's ordinary GF. I'll ask her again.

[GillyBee]

We are not able to use the Dove's as it contains maize - aka corn. This has forced us to learn about a lot of other flours but is a right pain. If we ever ended up with WW2 style "you get what we have available" type rations we would be well stuck. Avoiding both is really hard as so often one is used to substitute for the other. And that in a nutshell is why I prep...

[Arzosah]

I understand absolutely. As a vegetarian, it's a complete pain to have digestive problems in relation to cows' products! Goat and sheep milk/cheese are fine, fortunately. I'm lucky that I don't have a problem with nuts, or I really would be stuck.

Still thinking about buckwheat, and I do like how it tastes, do you have any favourite websites, GillyBee?

[grenfell]

More a question than anything else but a few of my friends and I have been talking about flour and in particular pea flour. We have a recipe for horse bread which is basically a peasent bread made with pea and bean flour and was also fed to horses. The dodgy south american river company sell yellow pea flour which came up on the of a google . There were also a number of sites selling chickpea flour. One friend has used the chickpea for a gulten free friend and said it was similar to other gf flours and it made me wonder if anyone on here has tried the pea flours.

[PPrep]

I've done a lot of research into frying, poaching (of eggs), and making farls, American pancakes and chapatis. I don't use non - stick pans, because even good ones don't last very long apparently and are not cheap. I followed the suggestion of making chapatis, and I had a good result, although the pan may have needed to have been hotter. Very efficient, easy to make and quick. Also, not much cooking odour. I tried the "bubble test"; this is where a drop of water is placed in the pan. If the water sizzles away quickly or disintegrates into many droplets, the temperature isn't optimum. If the water forms a bubble which runs around the hot pan as a mercury bubble would, the pan is about the right temperature for frying. This test is recommended by several sources for frying eggs in a non - stick pan.

The subject of dried eggs came up in this thread. I've discovered, and tried out a silicon rubber "cup" that can be placed in a saucepan with the egg inside and poached. Four of these cost about £4.30 from eBay. This process needs a good 10 minutes to poach the egg, perhaps slower than a proper egg poacher. This can be done whilst rice, or whatever, is being cooked, thus saving water and fuel. Boiling releases less cooking odour than when frying, so is less likely to be noticed by others.

So, thanks again for useful advice: Now I can make chapatis, and can use egg powder, giving me a needed extra protein source. I may try farls and American pancakes later.

[GillyBee]

I've done a lot of research into frying, poaching (of eggs), and making farls, American pancakes and chapatis. I don't use non - stick pans, because even good ones don't last very long apparently and are not cheap. I followed the suggestion of making chapatis, and I had a good result, although the pan may have needed to have been hotter. Very efficient, easy to make and quick. Also, not much cooking odour. I tried the "bubble test"; this is where a drop of water is placed in the pan. If the water sizzles away quickly or disintegrates into many droplets, the temperature isn't optimum. If the water forms a bubble which runs around the hot pan as a mercury bubble would, the pan is about the right temperature for frying. This test is recommended by several sources for frying eggs in a non - stick pan.

The subject of dried eggs came up in this thread. I've discovered, and tried out a silicon rubber "cup" that can be placed in a saucepan with the egg inside and poached. Four of these cost about £4.30 from eBay. This process needs a good 10 minutes to poach the egg, perhaps slower than a proper egg poacher. This can be done whilst rice, or whatever, is being cooked, thus saving water and fuel. Boiling releases less cooking odour than when frying, so is less likely to be noticed by others.

So, thanks again for useful advice: Now I can make chapatis, and can use egg powder, giving me a needed extra protein source. I may try farls and American pancakes later.

Thanks Pprep - That is really useful feedback.

For anyone else wanting to bulk buy GF flour I use Shipton Mill for buckwheat purchases. They have a big range available in 1Kg or 16Kg options and the 16Kg price was competitive. Glebe Farm are good for GF oats but didnt have any 5Kg packs last time I bought. We will be eating a LOT of oats this year.... I get chickpea/gram flour and rice flour from the supermarket as we dont use a lot of these.
https://www.shipton-mill.com/
https://www.glebefarmfoods.co.uk/
The other option is Doves Farmdirect but they have come last when I checked prices etc the last few visits. https://www.dovesfarm.co.uk/
GF oat flour in 5Kg packs usually comes from one of the online bodybuilder suppliers but I have had bad experiences with being sent the wrong product so I now advise caution if going that route.