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Sorry I meant to say that I use rice flour to thicken sauces and soups. I mix it with a little cold water and add slowing to soups or sauces - I end up straining things no matter how careful I am because rice flour does not react like wheat flour....it lumps right up...but the result is great - you would never know by the taste that it wasn't thickened with wheat flour.
Red Hill (which you can buy at most stores including Walmart) makes many non-gluten flours. They also make an all-purpose blend which is very good - but I now just make my own blend.
What is lacking in many of these non-gluten flours is fiber - almost no fiber in most of the flours. So, I add psyllium to the flour mixture that I make - you can buy it at any drug store and it is tasteless and blends right in - you would never know it is in anything that you are baking....but at least it adds a little health benefit to do this.
Cattknap, thank you so much for these wonderful posts. A friend has been asking me about vegan recipes and how to use the non-gluten flours, but I had no idea. LOL Now...if someone could just steer me toward some vegan/diabetic recipes, I would be ecstatic!
I have successfully made cookies with flour made from brown rice -- I just threw a few handfuls in the blender to make it -- and my only suggestion is to use about twice as much leavening (baking powder, etc.) as a wheat-flour-based recipe would call for. The recipe I used did not call for eggs so I do not know how a flaxseed egg would work out, sorry.
When I've used a flaxseed egg in an otherwise standard brownie recipe, it was a disaster. I tried it twice and both times the batter refused to bake up into anything -- it remained a noxious black liquid until it was completely dehydrated by the oven. I have not gotten this result with any other quick-bread recipe -- I can use cornbread mixes, Bisquick or what have you and the flaxseed eggs work perfectly. But unless I am breading something, I never use that much water -- I go with 2 Tbsps water to 1 Tbsp flaxseed, ground.
For vegan diabetic recipes, let me route you towards Dr. Neal Barnard's Program For Reversing Diabetes. The results will astound you.
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