Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 I have noticed that a lot of you use sorghum for your main flour...my family is totally unable to use that....we don't do nuts...and I am assuming that since sorghum is out....millet prolly will be to....any suggestions as what I should sub in. Many recipes call for rice as well as sorghum...we can do the rice...but not sure if I should just rice instead or what.... Thanks R Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 Hi Ronni: Is sorghum out because you have a nut problem? I was not aware of that connection. Millet is a grass seed, like quinoa. They are not related botanically to nuts. Is it a cross contamination issue for you? Or is it a corn issue. Sorghum is related to corn. What about buckwheat (rhubarb family) or montina or wild rice. These are a different family from white and brown rices, although still in the grass family. Rice on it's own, even using different kinds of rice, usually is too dry. Something with a higher protein content is usually need to lend baked goods a structure more similar to that obtained with wheat. Can you use potato? Legumes flours? There are several different mixes in the my recipe circus archives. Maybe there is something there you could use: http://www.recipecircus.com/cgi-bin/recipes/category.cgi?category=FlourMixes & log\ in=Writermom77 HTH BL On Sat, Feb 7, 2009 at 10:04 AM, ronnimike <HISSPECIALTOUCH wrote: > Iany > suggestions as what I should sub in. Many recipes call for rice as well as > sorghum...we can do the rice...but not sure if I should just rice instead or > what.... > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 I don't use sorghum because I don't like the taste. I just recently found millet flour but I haven't even tried it yet! Since you can't use nuts I would guess bean flour is out as many beans and nuts are related. Mostly, I will use rice (brown and/or white) potato starch, buckwheat, soy, corn, and quinoa (if locatable). Most people I know will just use rice flour in place of those they can't use. There actually is a potato flour which is heavier than than the starch and different in recipes. I never used the flour but I do use the starch quite a bit mixed with rice flour and usually a few others like corn and soy. Corn starch is often used in blends rather than corn flour which has different textures. What you use greatly depends on your desired outcome. About 90% of what I try to bake ends in the trash anyway so I use blends I know work for me or spend the cash on prepared products. Gluten Free Naturals has a multigrain bread mix but I'm not sure what all is in it off the top of my head. Better Batter has a great flour mix although they are quite expensive. I think Bob's Red Mill all purpose flour contains a bean flour. I can't think of any others at the moment. Hope this helps! On Sat, Feb 7, 2009 at 1:04 PM, ronnimike <HISSPECIALTOUCH wrote: > I have noticed that a lot of you use sorghum for your main flour...my > family is totally unable to use that....we don't do nuts...and I am > assuming that since sorghum is out....millet prolly will be to....any > suggestions as what I should sub in. Many recipes call for rice as > well as sorghum...we can do the rice...but not sure if I should just > rice instead or what.... > Thanks > R > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 Sorghum and millet are both grasses. Just like rice, corn, teff, oats, and gluten grains. They are not nuts or related to nuts. Other non-grass options include quinoa, buckwheat, amaranth, bean and dal flours, banana/plantain, whatever seed flours etc. you can process at home so that you can be sure they are not nut-contaminated - coconut, pumpkin seed, and so on. Pam On Sat, Feb 7, 2009 at 11:04 AM, ronnimike <HISSPECIALTOUCH wrote: > I have noticed that a lot of you use sorghum for your main flour...my > family is totally unable to use that....we don't do nuts...and I am > assuming that since sorghum is out....millet prolly will be to....any > suggestions as what I should sub in. Many recipes call for rice as > well as sorghum...we can do the rice...but not sure if I should just > rice instead or what.... > Thanks > R > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 Comments interspersed. > > Hi Ronni: > > Is sorghum out because you have a nut problem? No, I am sorry, I didn't mean it like that...I meant that we also can not have nuts to use in place of the nuts. I was not aware of that > connection. Millet is a grass seed, like quinoa. They are not related > botanically to nuts. Is it a cross contamination issue for you? I don't think it is a cross contamination issue. Am not sure why we are bothered by it. I thought that I read that sorghum was a grass too.....so was thinking since the kids have issues with wheat and other grasses...it might be the connection. Or is it a > corn issue. Sorghum is related to corn. No corn isn't an issue...we eat quite a bit of corn products...just seems the sorghum that makes us sick...and I do mean sick. > > What about buckwheat (rhubarb family) or montina or wild rice. These are a > different family from white and brown rices, although still in the grass > family. Haven not tried buckwheat yet as the kids have had issues with rhubarb. So it has been left by the wayside. I have not ventured into the montina or wlld rice area as my pocket book is screaming at the moment... With a large family and most of us have this issue (6 of 8) we go thru a lot of groceries. > > Rice on it's own, even using different kinds of rice, usually is too dry. > Something with a higher protein content is usually need to lend baked goods > a structure more similar to that obtained with wheat. Can you use potato? > Legumes flours? We do use chickpea flour if it has been soaked and toasted...and we can use a small amount of tapioca starch...potato seems not to like us much...but I think that has a lot to do with candida. > > There are several different mixes in the my recipe circus archives. Maybe > there is something there you could use: > I will check...thanks Ronni > http://www.recipecircus.com/cgi-bin/recipes/category.cgi?category=FlourMixes & log\ in=Writermom77 > > HTH > > BL > > > On Sat, Feb 7, 2009 at 10:04 AM, ronnimike <HISSPECIALTOUCH wrote: > > > Iany > > suggestions as what I should sub in. Many recipes call for rice as well as > > sorghum...we can do the rice...but not sure if I should just rice instead or > > what.... > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 We don't use mixes because of the size of our family...and the size of their appetites. I hate this diet....I hate not knowing how to do a good job for my family....I was...WAS an excellent cook and baker til it....now well....I do try...but the results are not what I like...that's why I keep searching for a good blend that will give me a product we will like.....sorry about the whine. thanks R > > I don't use sorghum because I don't like the taste. I just recently found > millet flour but I haven't even tried it yet! Since you can't use nuts I > would guess bean flour is out as many beans and nuts are related. > Mostly, I will use rice (brown and/or white) potato starch, buckwheat, soy, > corn, and quinoa (if locatable). > Most people I know will just use rice flour in place of those they can't > use. There actually is a potato flour which is heavier than than the starch > and different in recipes. I never used the flour but I do use the starch > quite a bit mixed with rice flour and usually a few others like corn and > soy. Corn starch is often used in blends rather than corn flour which has > different textures. What you use greatly depends on your desired outcome. > About 90% of what I try to bake ends in the trash anyway so I use blends I > know work for me or spend the cash on prepared products. Gluten Free > Naturals has a multigrain bread mix but I'm not sure what all is in it off > the top of my head. Better Batter has a great flour mix although they are > quite expensive. I think Bob's Red Mill all purpose flour contains a bean > flour. I can't think of any others at the moment. Hope this helps! > > > On Sat, Feb 7, 2009 at 1:04 PM, ronnimike <HISSPECIALTOUCH wrote: > > > I have noticed that a lot of you use sorghum for your main flour...my > > family is totally unable to use that....we don't do nuts...and I am > > assuming that since sorghum is out....millet prolly will be to....any > > suggestions as what I should sub in. Many recipes call for rice as > > well as sorghum...we can do the rice...but not sure if I should just > > rice instead or what.... > > Thanks > > R > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2009 Report Share Posted February 8, 2009 I'm not sure I totally followed all your dietary restrictions, but we use an all-purpose flour mixture from www.glutenfreecookingschool.com that seems to fit your requirements. We've had very good luck using it in most recipes. To make it, put together: 3 parts rice flour (brown or white) 3 parts corn starch 2 parts soy flour 1 part masa harina (corn flour used to make tortillas) --Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2009 Report Share Posted February 9, 2009 , " ronnimike " <HISSPECIALTOUCH wrote: > > We don't use mixes because of the size of our family...and the size of > their appetites. I hate this diet....I hate not knowing how to do a > good job for my family....I was...WAS an excellent cook and baker til > it....now well....I do try...but the results are not what I > like...that's why I keep searching for a good blend that will give me > a product we will like.....sorry about the whine. > thanks > R Don't give up!! I totally understand how you feel. I have been baking since I was 8 years old, and always known for all the stuff I made within my family and friends. It did help in a way having that long experience, but I basically had to learn a totally new way of baking/cooking - not just gluten-free, but without eggs, dairy, nuts (due to allergies), and for a while also free of corn, soy, and about 15 other things. (thankfully down to just a few now). It takes a long time sometimes and can be very discouraging. I can't tell you how many times I tried to make a loaf of bread, biscuits, " insert anything here " and it would turn out disgusting, in taste/texture/appearance and I wanted to cry (and did sometimes). I recently made biscuits that I (and my also CD daughter) really liked -for the first time in about 5 years of trying, sometimes it has taken years (after some really bad results, I may have to " sit out " trying to make the item for a while until my spirits lift), but I am gradually coming up with things that I like. And also, with practice comes knowledge of how to " alter " recipes that I know will turn out better - knowledge that I didn't have until I did it 100 times the wrong way. I know it's discouraging, especially since even the ingredients aren't cheap, but eventually you'll find stuff you like. When you have questions, the online groups (here, and other gluten-free message boards - and delphi forums are two I know of) can be very helpful. The delphi forum was instrumental in me finally being able to make a decent loaf of bread (also 5 years trying!) - I had most of the pieces, but a question on a couple of things, and that seemed to do the trick. I'm used to subbing for a lot of different things, so if I can ever be of assistance, let me know. I'm always happy to help others, I know how hard it is to adjust. Even when I adjusted to my CD and food allergies, I had to go through it again with my daughter, who at the time was allergic to about 99% of what she was eating. We've gotten to a point where she can eat a lot of the things she couldn't, but it wasn't an easy road for either of us. Quote Link to comment Share on other sites More sharing options...
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