Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 Hi everyone I've been using Bob's Red Mill GF flour mix, but I'm running low and thinking about trying something else. Does anyone have a favorite they can recommend? (I'm open to making a blend out of flours as well, I just don't know what to use ) I'm specifically looking for a flour substitute to use in this recipe: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=931 if it matters.. Thanks!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 I would use an all purpose mix like your using for the white flour and maybe buckwheat flour or quinoa flour or possibly even a bean or potato flour for the whole wheat. Better Batter is a great blend but they are expensive too! There's a bakery near me that has a great blend to I think they still ship out products. It's called Gluuteny. On Wed, Mar 11, 2009 at 10:12 PM, aissas_id <aissa.arbogastwrote: > Hi everyone > > I've been using Bob's Red Mill GF flour mix, but I'm running low and > thinking about trying something else. Does anyone have a favorite they can > recommend? (I'm open to making a blend out of flours as well, I just don't > know what to use ) > > I'm specifically looking for a flour substitute to use in this recipe: > http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=931 if it > matters.. > > Thanks!! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2009 Report Share Posted March 12, 2009 I've been using Bette Hagman's Four Flour Bean Blend. It can sub cup for cup for a all purpose wheat flour recipe. It is 1 part garfava flour, 1 part sorghum flour, 3 parts constarcha nd 3 parts tapioca starch/flour. Or you can buy it from Authentic Foods. Also, I usually will add about 2 Tablespoons per cup of flour mix of another alternative flour to add protein or fiber. This can work well in things that have other flavorings such as chocolate as in the recipe you posted. Flours I might add include Teff, Coconut, Quinoa, Nut, or Buckwheat. then, i adjust the liquid as necessary (for example, coconut flour absorbs lots of liquid.) Paula , " aissas_id " <aissa.arbogast wrote: > > Hi everyone > > I've been using Bob's Red Mill GF flour mix, but I'm running low and thinking about trying something else. Does anyone have a favorite they can recommend? (I'm open to making a blend out of flours as well, I just don't know what to use ) > > I'm specifically looking for a flour substitute to use in this recipe: > http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=931 if it matters.. > > Thanks!! > Quote Link to comment Share on other sites More sharing options...
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