Everyday Kitchen Swaps

Everyday Kitchen Swaps

(1:1 with Steiner’s All-Purpose Flour)

Pro Tip: Low heat + full hydration = silky results.
When using Steiner’s All-Purpose Flour for sauces, gravy, or breading, remember that gluten-free flour absorbs liquid a little differently than wheat flour. Whisk it thoroughly into fat or liquid and give it 30–60 seconds to hydrate as it heats — you’ll see the sauce naturally thicken and smooth out.

For breading, press the flour firmly onto the food before cooking to create a light, crisp coating that holds beautifully during frying or sautéing.

Steiner’s was designed to behave like conventional flour — just without the gluten — so your roux, gravy, and crispy coatings come together exactly the way you expect.

Thickening & Sauces

  • Gravy
  • Roux (butter + flour base)
  • Cream sauces / béchamel
  • Cheese sauce
  • Pan sauces
  • Soup thickener
  • Stew thickener

 

Breading & Coating

  • Chicken cutlets
  • Fried chicken dredge
  • Fish Coating Eggplant or zucchini breading
  • Onion rings
  • Mozzarella sticks
  • Tempura base

     

    No-one-thinks-about-it uses

    • Dusting a rolling surface
    • Thickening pie filling
    • Stabilizing whipped cream (small amount)

    Steiner’s Flour — Savory Cooking Cheat Sheet

    How Steiner’s All-Purpose Flour behaves in cooking, sauces, and breading

    Sauces & Gravy

    Use exactly like wheat flour (1:1).

    • Whisk into butter or oil to make a roux
    • Cook roux for 60–90 seconds before adding liquid
    • Add liquid slowly while whisking
    • Sauce will thicken as it heats and hydrates

    What to expect:
    Silky texture, no gumminess, no graininess, and stable hold without breaking.

    Soup & Stew Thickening

    Best method: slurry

    Mix:

    • 1 tablespoon Steiner’s Flour
    • 2 tablespoons cold liquid

    Whisk into simmering soup or stew.

    What to expect:
    Smooth thickening without clumping or floury taste.

    Breading & Dredging

    Use dry, straight from the bag.

    Best workflow:

    1. Pat food dry
    2. Season Steiner’s Flour
    3. Press flour firmly onto surface
    4. Cook immediately

    What to expect:
    Light, crisp coating that adheres well and browns beautifully.

    Pan Sauces

    After sautéing:

    • Sprinkle Steiner’s Flour into pan drippings
    • Whisk immediately
    • Add stock or milk

    What to expect:
    Classic pan sauce texture — glossy and smooth.

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