Using daikon flour for bread and other stuff...
Posted by wayneshep! on Sep 29, 2009 · Member since Nov 2008 · 379 posts
So the only flour I see at the supermarket here (at a reasonable price) is daikon flour. How do you think bread or anything for that matter would taste using that instead of my normal whole wheat flour?
I don't think it would work out very well unless you added some other stuff. Daikon is like a radish right? So it wouldn't have gluten or anything and the bread probably wouldn't rise right. There are gluten free recipes that call for crazy flours like that..maybe you could try gluten free sites? You'd most likely be able to thicken sauces with it though. That's a bummer that all the good things like brown rice and wheat flour are so expensive..
Hehe I found this on a natural food site:
"Daikon: A long, white radish. Besides making a delicious side dish, daikon is a specific aid in dissolving fat and mucus deposits that have accumulated as a result of past animal food intake. Grated daikon aids in the digestion of oily foods."
Because I'm sure you really need to be rid of all those animal products you eat :P
Are you sure it's daikon flour and not something else? I googled it to see if I could find any info on protein content, but I didn't find anything about the flour, just recipes or people talking about daikon flour cakes which don't actually have the flour in them, just shredded daikon.
I'm not entirely sure its daikon flour but it has a picture of a daikon on it, but it very well may not even be flour at all, I'll just have to bring a friend w/me whose japanese is better than mine to help me find some flour. Thanks pcakes and yeah definetly need to digest away that animal stuff (bleh)
If it is a flour, and a GF one I have never heard of it and I have been GF for 15 years! I wonder if the pic is really related to the actual contents or just a name? Let us know.