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Post by mrspinker on Jun 4, 2013 20:49:27 GMT -5
Fellow THM'ers I need some help. I make chicken and dumplings quite regularly for my family, and they would be completely S meals if I could just figure out what flour to use instead of... well, flour. I tried coconut flour and it was nasty. It became a sort of gruel that would not stay lumped together. Does anybody have an idea of a flour to try? I am willing to try and fail a few times. But I don't have any other kind on hand. (except peanut flour, which I didn't think would be appropriate)
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Post by Emily on Jun 5, 2013 12:35:34 GMT -5
You could try blanched almond flour. I haven't tried it for dumplings before, but I have had great success using it in other recipes. It is my favorite wheat flour substitute.
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Post by thmamaof5 on Oct 22, 2013 18:04:48 GMT -5
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