Steve "digits" brought up squash flour in one of his replies.
What can you tell me about vegetable flour? I can picture dehydrating and grinding many varieties.
Eric
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DoubleDogFarm
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Eric, I can't tell you much about vegetable flours. If it wasn't for having discovered the HG button, "view new posts," I would have never ventured into "Recipes - Canning - Preserving." I don't do any canning and I'm not much of a cook!
Well, let's see what I can say: There are all sorts of grain flours that Americans don't make much use of. I even used rice flour tonight thickening some soup. I was supposed to put a couple of tablespoons of wheat flour in with some sauteing onions and decided that if gluten-free DD shows up, and looks to be in need of soup on a cold night
, it would be a good thing to be able to tell her that it doesn't have wheat flour. Amaranth, quinoa, does chickpea flour count?. . . okay, I'll stop with those.
Potato flour. I like potato bread and have made bread with mashed potatoes. Yeah, used yeast and everything. I think I ate instant potato flake something once. Tapioca flour! There are Asian desserts and candies that use it. It is a sticky starch.
That's about all I've got
.
Steve
Well, let's see what I can say: There are all sorts of grain flours that Americans don't make much use of. I even used rice flour tonight thickening some soup. I was supposed to put a couple of tablespoons of wheat flour in with some sauteing onions and decided that if gluten-free DD shows up, and looks to be in need of soup on a cold night
, it would be a good thing to be able to tell her that it doesn't have wheat flour. Amaranth, quinoa, does chickpea flour count?. . . okay, I'll stop with those.Potato flour. I like potato bread and have made bread with mashed potatoes. Yeah, used yeast and everything. I think I ate instant potato flake something once. Tapioca flour! There are Asian desserts and candies that use it. It is a sticky starch.
That's about all I've got
.Steve
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DoubleDogFarm
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