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PostPosted: Wed Jan 30, 2008 9:25 am 
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Joined: Fri Sep 21, 2007 3:03 pm
Posts: 180
Location: Montreal, QC
For those who are good at substitution and such, do you think I could use baby rice, oat, potato or corn cereal as a flour in some recipes? Maybe not for a whole cake, but probably in sauces or as a thickening agent. I buy the President's Choice Organic baby cereals for my daughter, which are basically cereal flakes and iron, nothing more. I figure when I 'make' oat flour in my blender from regular oats, it turns to flakes, and that's what I used for cakes and muffins, so it should work, right?

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Me - Kim - No allergies
DH Ben - 31 - Allergic to nuts and peanuts, lots of environmental allergies.
DD Anne - 4 - Asthma. Allergic to dairy, eggs, mustard, kiwi, peanuts, wheat and barley... for now...
DS Francois - 1 - No allergies so far...


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PostPosted: Fri Feb 01, 2008 11:06 am 
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Joined: Tue Nov 29, 2005 4:04 pm
Posts: 2044
Location: Gatineau, Quebec
As a thickener or such, I think it could work. Is it because you want to use up the things you have? Or because they are enriched?

For a flour in a cake or muffin recipe, my experience when we were avoiding wheat was that it had to be a mix of things to really work. I didn't have a lot of luck with one-to-one subs (e.g. substituting oat flour for wheat flour).

Let us know what happens if you do experiment! My one piece of advice (based on my own experience): only do a food experiment when you are psychologically strong enough to handle failure. There were times when failure was not an option, if you get what I mean. I was so fried when the kids were little that even a failed batch of muffins would really get me down.

K.

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Karen, proud Mom of
- DS1 (12 yrs): allergic to cashews, pistachios, Brazil nuts, potatoes, some legumes, some fish, pumpkin seeds; OAS
- DS2 (1o yrs): ana. to dairy, eggs, peanuts; asthma


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