Potato flour is a gluten-free flour made from ground, dried and cooked potatoes, and differs from potato starch in that the entire potato is utilized. You can mix potato flour with standard wheat flour in baked goods to reduce the gluten content,...
Cooking and baking for people with food allergies and intolerances can result in some head scratching as you pour over your recipes looking for something that's safe to eat. For people allergic to eggs, Ener-G's Egg Replacer can be used instead....
Potato starch and wheat flour are similar enough that you can substitute one for the other in many recipes. Although they cook similarly, they present different nutritional profiles. Depending on your dietary and nutritional goals, you may want to...
In the 1997 edition of the "Foods and Nutrition Encyclopedia," food scientist M. Eugene Ensminger describes potatoes as tubers -- underground plant structures used to store starch and other nutrients -- of the Solanum tuberosum plant, a member of...
A potato intolerance is not common, but often requires eliminating potatoes from your diet. A food intolerance is not the same as a food allergy, a true potato allergy could be life-threatening, while an intolerance simply produces uncomfortable...
Eating a gluten-free diet doesn't mean you have to stop baking -- it just means you have to choose the correct flour alternative for your recipe to ensure that your cookies, cakes, muffins and pies taste delicious. Gluten makes cakes and pancakes...
Program Description There are many gluten-free cookbooks at your local bookstore that can help you choose a selection of tasty and nutritious recipes for your family. Gluten-free products tend to be more compact and drier than wheat products, but...
Guar gum is made from the seeds of the guar plant, grown mainly in India and Pakistan. Used primarily as a food thickener and stabilizer, it's most often found in gluten-free baked goods to improve texture, trapping pockets of air like gluten...
Cooking and baking with rice flour demands understanding the primary difference between wheat flour and rice flour is gluten content. Wheat flour contains ample amounts of gluten, which helps to bind and promote a moist crumb. In order to cook...
People who must avoid gluten, a protein in wheat, rye and barley, cannot eat muffins made with traditional white flour, wheat flour, spelt or even oats. A gluten-free version of muffins may be made using a mix of alternative flours made from...
Flour made from brown and white rice does not contain gluten and can be used in a variety of recipes. White rice flour is lighter and can be used in foods with light, fluffy textures. It tastes bland, so is rarely used on it own to flavor...
Gluten is a protein found in wheat, barley, oat and rye. Individuals with celiac disease experience malabsorption of gluten which may lead to symptoms of weight loss, abdominal pain, diarrhea and nutritional deficiencies. Gluten is found in...
Oroweat is a bakery company out of Pennsylvania that specializes in breads made with whole wheat. According to the company website, this practice began during the Great Depression when basic ingredients were scarce. Modern day Oroweat is a...
Potato bread contains either potato or potato flour that is mixed with white or whole-wheat flour. Replacing a portion of the bread's white or whole-wheat grain with potato changes its taste and texture, and can increase the overall carbohydrate...
Wheat is a grain used in pasta and baked goods and as a thickener in sauces or filler in deli meats or other processed goods. Wheat allergies can occur when individuals possess an abnormal immune reaction to the protein in wheat that can cause...
The moist, chewy texture of potato bread is obtained by adding potato flour to the traditional wheat flour during preparation. Potato flour adds a sweeter taste to bread, and the finished product is heartier than whole-wheat bread. Buttermilk...
Although there are a number of dried pastas that are made without eggs available in your local supermarket, most fresh pasta recipes call for eggs. But it's no problem to alter any pasta recipe with vegan egg replacer instead of eggs....
Wheat gluten flour, or vital wheat gluten, works to strengthen the structure of baked goods. Gluten is a protein made from wheat flour. When you knead dough, you are helping to make gluten strands. If you find your bread develops dimples or caves...
Cooking bags reduce cooking time and make cleanup easier. The addition of flour to the bag acts as a thickening agent for pan drippings destined to become gravy, and ensures that the heat-resistant nylon bag won't burst. Roasting a whole hen in a...
Some people cannot eat wheat because they are allergic to it. If this is the case for you, you might experience itchy eyes, nasal congestion, hives and swelling in your mouth or throat, as well as additional symptoms whenever you eat wheat. Others...
Celiac's disease affects one out of 133 otherwise healthy people, according to the University of Chicago Celiac Disease Center. People who suffer from this condition cannot properly digest gluten, which is a protein in the grains rye, wheat and...
Having an allergy to white, all-purpose flour means having an allergy to wheat. Most wheat allergies develop during the infant or toddler years, but children generally outgrow wheat allergies between the ages of 3 and 5. Allergies to all-purpose...
A knodel is a round dumpling made primarily from potato and flour, common in German, Australian and Czech cuisine. Knodel is served as a side dish to cuts of meat or stews, as a dessert or in a vegetable or meat broth. Knodel have a simple flavor...
The gluten-free diet is one that is built around the complete avoidance of foods that contain gluten. Gluten is the name for a group of proteins that naturally occur in wheat, rye and barley grains. As a result, a gluten-free diet restricts an...
Starches are used in cooking to thicken liquids. Some of these starches come from grains, while others are from roots and tubers. They vary in how quickly they thicken, the quality of the thickening, and the taste that results. Root starches are...
Hair powder or dry shampoos can be used when you don't have the time for a wet shampoo, access to washing facilities, or are unable to wash your hair due to illness or injury. Hair powders freshen the hair and absorb excess oil and can be...
The Oroweat line of breads includes Country Potato bread. The bread lists enriched flour as its main ingredient, but potato flour also is included to give the bread its taste and texture. Before making a sandwich with it, see how it fits into your...
Before the discovery of yeast, potatoes and the leftover starch in the water used to boil them were used to leaven bread. Potato bread is still made today and has a rich and heavy potato flavor and a soft consistency that is excellent for...
Flour -- commonly made by grinding grains -- is an important ingredient used for baking and cooking in foods such as breads and pastas. Basic components of the grains are broken down into gluten and starch, but many individuals may be allergic to...
Dieting tips for people with celiac disease. Learn how to adjust your diet to fit your specific health and nutrition needs in this video on grocery shopping.
Tips for buying food without gluten at the grocery store. Learn how to adjust your diet to fit your specific health and nutrition needs in this video on grocery shopping.
The Sugar Buster's diet includes eliminating all sugar and white carb foods. Learn about the pro's and con's of the Sugar Buster's diet in this nutrition video.
