Non-wheat thickeners and coaters

  • Gluten-free baking is widely covered elsewhere, but what kinds of substitution for wheat flour are useful for thickening and coating? Specifically, roux and beurre manie-type applications, and dredging, binding fruit-crisp toppings, etc.

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  • Bill,

    I don't know about roux and beurre manie-type substitutions, but for dredging I use either coconut flour or almond flour. There are also gluten-free baking mixes and flours out there. I eat completely grain-free, so I don't know much about those. I've used almond flour for a fruit-crisp topping before. It tasted great, but didn't bind as well as wheat flour.

    Hope that helps.