Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Just a quick suggestion for pizza - we recently purchased a deep cast iron skillet and have been baking pizza in it (we also have pizza stone, and that works pretty well, too). We use Emeril's GF pizza dough recipe cut in half and omit eggs. Hope this helps someone! Elizabeth , Jae <recyclednew wrote: > > Can you use tapioca flour? That should sub well. Baking is difficult. I've been on this diet for years and still waste a lot! Mostly I just avoid breads or buy them, which buying really isn't an option with your restrictions. > As an alternative to pancakes, you can shred veggies and make similar to a potato pancake. I've done this with zuchini and carrots. If corn is ok you could make corn cakes, which I think I posted a recipe in the past, but I can post again if need be. > For pizza and flatbreads I got pizza pans with holes, which seems to help bake through better. I put wet paper towels under it on the counter to spread the dough out. Also you should let them cool about 10 min before cutting. Cupcakes and mini bunt or loaf cakes turn out better than large cakes. > It's really all trail and error. I'll see if I have any bread recipes meeting your reqirements. > > Good luck! > > > Amy <awilkins23 > Monday, March 30, 2009 3:09 PM > > Sub for soy flour > > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. > > I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. > > Thanks > Amy > > > > [The entire original message is not included] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I find cast iron so helpful for gluten-free baking. It gives a crisp crust and fluffy interior that you don't get with aluminum or silicon or glass. I use cast iron for biscuits, pizza crust, pan bread, pancakes, etc. Pam On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo wrote: > Just a quick suggestion for pizza - we recently purchased a deep cast iron > skillet and have been baking pizza in it (we also have pizza stone, and that > works pretty well, too). We use Emeril's GF pizza dough recipe cut in half > and omit eggs. Hope this helps someone! > > Elizabeth > > , Jae <recyclednew wrote: >> >> Can you use tapioca flour? That should sub well. Baking is difficult. I've >> been on this diet for years and still waste a lot! Mostly I just avoid >> breads or buy them, which buying really isn't an option with your >> restrictions. >> As an alternative to pancakes, you can shred veggies and make similar to a >> potato pancake. I've done this with zuchini and carrots. If corn is ok you >> could make corn cakes, which I think I posted a recipe in the past, but I >> can post again if need be. >> For pizza and flatbreads I got pizza pans with holes, which seems to help >> bake through better. I put wet paper towels under it on the counter to >> spread the dough out. Also you should let them cool about 10 min before >> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >> cakes. >> It's really all trail and error. I'll see if I have any bread recipes >> meeting your reqirements. >> >> Good luck! >> >> >> Amy <awilkins23 >> Monday, March 30, 2009 3:09 PM >> >> Sub for soy flour >> >> What would be a good sub for soy flour in pumpkin muffins? It calls for 1 >> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or >> any flours with wheat/gluten. >> >> I have to say I'm getting really frustrated with baking. We have been >> gluten free for almost 3 weeks and I keep trying recipes for stuff like >> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not >> had one success yet and the ingredients are costing me a fortune. I'm so >> sick of throwing stuff out. I have no idea what I'm doing wrong. I did find >> one pizza crust recipe that has worked but everything else I've made using >> gluten free flours has failed miserably! I'm guessing it's because we are so >> restricted and have to sub so many ingredients but I can't find any recipes >> that work with all our restrictions. Any suggestions would be greatly >> appreciated. >> >> Thanks >> Amy >> >> >> >> [The entire original message is not included] >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 The problem I have had, which I have read is common, is that baked items, whether cake or pancakes, seem to stay wet or gummy in the middle. Would cast iron help with that? Thanks! Jill --- On Tue, 3/31/09, pdw <pdworkman wrote: pdw <pdworkman Re: pizza suggestion was Re: Sub for soy flour Tuesday, March 31, 2009, 11:53 AM I find cast iron so helpful for gluten-free baking. It gives a crisp crust and fluffy interior that you don't get with aluminum or silicon or glass. I use cast iron for biscuits, pizza crust, pan bread, pancakes, etc. Pam On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: > Just a quick suggestion for pizza - we recently purchased a deep cast iron > skillet and have been baking pizza in it (we also have pizza stone, and that > works pretty well, too). We use Emeril's GF pizza dough recipe cut in half > and omit eggs. Hope this helps someone! > > Elizabeth > > Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> wrote: >> >> Can you use tapioca flour? That should sub well. Baking is difficult. I've >> been on this diet for years and still waste a lot! Mostly I just avoid >> breads or buy them, which buying really isn't an option with your >> restrictions. >> As an alternative to pancakes, you can shred veggies and make similar to a >> potato pancake. I've done this with zuchini and carrots. If corn is ok you >> could make corn cakes, which I think I posted a recipe in the past, but I >> can post again if need be. >> For pizza and flatbreads I got pizza pans with holes, which seems to help >> bake through better. I put wet paper towels under it on the counter to >> spread the dough out. Also you should let them cool about 10 min before >> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >> cakes. >> It's really all trail and error. I'll see if I have any bread recipes >> meeting your reqirements. >> >> Good luck! >> >> >> Amy <awilkins23@ ...> >> Monday, March 30, 2009 3:09 PM >> Vegan-and-Gluten- Free@ .com >> [Vegan-and-Gluten- Free] Sub for soy flour >> >> What would be a good sub for soy flour in pumpkin muffins? It calls for 1 >> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or >> any flours with wheat/gluten. >> >> I have to say I'm getting really frustrated with baking. We have been >> gluten free for almost 3 weeks and I keep trying recipes for stuff like >> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not >> had one success yet and the ingredients are costing me a fortune. I'm so >> sick of throwing stuff out. I have no idea what I'm doing wrong. I did find >> one pizza crust recipe that has worked but everything else I've made using >> gluten free flours has failed miserably! I'm guessing it's because we are so >> restricted and have to sub so many ingredients but I can't find any recipes >> that work with all our restrictions. Any suggestions would be greatly >> appreciated. >> >> Thanks >> Amy >> >> >> >> [The entire original message is not included] >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Yes! If I make pancakes on my regular griddle, they are mushy and gummy. They taste okay, but the mouth feel is ick. If I cook exactly the same recipe on my cast iron griddle, they are nice and fluffy in the middle, not at all gummy. Pam On Tue, Mar 31, 2009 at 12:32 PM, Jill <steele_family_81230 wrote: > The problem I have had, which I have read is common, is that baked items, > whether cake or pancakes, seem to stay wet or gummy in the middle. Would > cast iron help with that? > > Thanks! > Jill > > --- On Tue, 3/31/09, pdw <pdworkman wrote: > > pdw <pdworkman > Re: pizza suggestion was Re: Sub for soy > flour > > > Tuesday, March 31, 2009, 11:53 AM > > I find cast iron so helpful for gluten-free baking. It gives a crisp > crust and fluffy interior that you don't get with aluminum or silicon > or glass. I use cast iron for biscuits, pizza crust, pan bread, > pancakes, etc. > > Pam > > On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: >> Just a quick suggestion for pizza - we recently purchased a deep cast iron >> skillet and have been baking pizza in it (we also have pizza stone, and >> that >> works pretty well, too). We use Emeril's GF pizza dough recipe cut in half >> and omit eggs. Hope this helps someone! >> >> Elizabeth >> >> Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> >> wrote: >>> >>> Can you use tapioca flour? That should sub well. Baking is difficult. >>> I've >>> been on this diet for years and still waste a lot! Mostly I just avoid >>> breads or buy them, which buying really isn't an option with your >>> restrictions. >>> As an alternative to pancakes, you can shred veggies and make similar to >>> a >>> potato pancake. I've done this with zuchini and carrots. If corn is ok >>> you >>> could make corn cakes, which I think I posted a recipe in the past, but I >>> can post again if need be. >>> For pizza and flatbreads I got pizza pans with holes, which seems to help >>> bake through better. I put wet paper towels under it on the counter to >>> spread the dough out. Also you should let them cool about 10 min before >>> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >>> cakes. >>> It's really all trail and error. I'll see if I have any bread recipes >>> meeting your reqirements. >>> >>> Good luck! >>> >>> >>> Amy <awilkins23@ ...> >>> Monday, March 30, 2009 3:09 PM >>> Vegan-and-Gluten- Free@ .com >>> [Vegan-and-Gluten- Free] Sub for soy flour >>> >>> What would be a good sub for soy flour in pumpkin muffins? It calls for 1 >>> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato >>> or >>> any flours with wheat/gluten. >>> >>> I have to say I'm getting really frustrated with baking. We have been >>> gluten free for almost 3 weeks and I keep trying recipes for stuff like >>> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have >>> not >>> had one success yet and the ingredients are costing me a fortune. I'm so >>> sick of throwing stuff out. I have no idea what I'm doing wrong. I did >>> find >>> one pizza crust recipe that has worked but everything else I've made >>> using >>> gluten free flours has failed miserably! I'm guessing it's because we are >>> so >>> restricted and have to sub so many ingredients but I can't find any >>> recipes >>> that work with all our restrictions. Any suggestions would be greatly >>> appreciated. >>> >>> Thanks >>> Amy >>> >>> >>> >>> [The entire original message is not included] >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Wow, that is great to know!! I have a cast iron skillet. I will try that. Do you have a particular recipe you recommend? Thanks! Jill --- On Tue, 3/31/09, pdw <pdworkman wrote: pdw <pdworkman Re: pizza suggestion was Re: Sub for soy flour Tuesday, March 31, 2009, 12:55 PM Yes! If I make pancakes on my regular griddle, they are mushy and gummy. They taste okay, but the mouth feel is ick. If I cook exactly the same recipe on my cast iron griddle, they are nice and fluffy in the middle, not at all gummy. Pam On Tue, Mar 31, 2009 at 12:32 PM, Jill <steele_family_ 81230 > wrote: > The problem I have had, which I have read is common, is that baked items, > whether cake or pancakes, seem to stay wet or gummy in the middle. Would > cast iron help with that? > > Thanks! > Jill > > --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: > > pdw <pdworkman (AT) gmail (DOT) com> > Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for soy > flour > > Vegan-and-Gluten- Free@ .com > Tuesday, March 31, 2009, 11:53 AM > > I find cast iron so helpful for gluten-free baking. It gives a crisp > crust and fluffy interior that you don't get with aluminum or silicon > or glass. I use cast iron for biscuits, pizza crust, pan bread, > pancakes, etc. > > Pam > > On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: >> Just a quick suggestion for pizza - we recently purchased a deep cast iron >> skillet and have been baking pizza in it (we also have pizza stone, and >> that >> works pretty well, too). We use Emeril's GF pizza dough recipe cut in half >> and omit eggs. Hope this helps someone! >> >> Elizabeth >> >> Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> >> wrote: >>> >>> Can you use tapioca flour? That should sub well. Baking is difficult. >>> I've >>> been on this diet for years and still waste a lot! Mostly I just avoid >>> breads or buy them, which buying really isn't an option with your >>> restrictions. >>> As an alternative to pancakes, you can shred veggies and make similar to >>> a >>> potato pancake. I've done this with zuchini and carrots. If corn is ok >>> you >>> could make corn cakes, which I think I posted a recipe in the past, but I >>> can post again if need be. >>> For pizza and flatbreads I got pizza pans with holes, which seems to help >>> bake through better. I put wet paper towels under it on the counter to >>> spread the dough out. Also you should let them cool about 10 min before >>> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >>> cakes. >>> It's really all trail and error. I'll see if I have any bread recipes >>> meeting your reqirements. >>> >>> Good luck! >>> >>> >>> Amy <awilkins23@ ...> >>> Monday, March 30, 2009 3:09 PM >>> Vegan-and-Gluten- Free@ .com >>> [Vegan-and-Gluten- Free] Sub for soy flour >>> >>> What would be a good sub for soy flour in pumpkin muffins? It calls for 1 >>> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato >>> or >>> any flours with wheat/gluten. >>> >>> I have to say I'm getting really frustrated with baking. We have been >>> gluten free for almost 3 weeks and I keep trying recipes for stuff like >>> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have >>> not >>> had one success yet and the ingredients are costing me a fortune. I'm so >>> sick of throwing stuff out. I have no idea what I'm doing wrong. I did >>> find >>> one pizza crust recipe that has worked but everything else I've made >>> using >>> gluten free flours has failed miserably! I'm guessing it's because we are >>> so >>> restricted and have to sub so many ingredients but I can't find any >>> recipes >>> that work with all our restrictions. Any suggestions would be greatly >>> appreciated. >>> >>> Thanks >>> Amy >>> >>> >>> >>> [The entire original message is not included] >>> >>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I use an adaptation of Ginger Lemon Girl's Bisquick-like Master Mix (link is to original, my version typed out below): http://gingerlemongirl.blogspot.com/2008/02/successful-gluten-free-master-baking\ ..html Here is my version. I use it for pancakes, waffles, crepes, pizza crust, tortilla/flatbreads, biscuits, hoe cake/pan bread, and as a substitute for wheat flour in misc baking like brownies. I go through a batch every 10 days or so. 5 cups rice flour 3 cups millet flour 4 cups tapioca flour 2 Tbl + 2 Tsp xanthan gum 2 tsp salt 5 Tbl baking powder 1/2 cup shortening/coconut oil/palm oil/margarine/olive oil Pam On Tue, Mar 31, 2009 at 1:08 PM, Jill <steele_family_81230 wrote: > Wow, that is great to know!! I have a cast iron skillet. I will try that. > Do you have a particular recipe you recommend? > > > Thanks! > Jill > > --- On Tue, 3/31/09, pdw <pdworkman wrote: > > pdw <pdworkman > Re: pizza suggestion was Re: Sub for soy > flour > > Tuesday, March 31, 2009, 12:55 PM > > Yes! > > If I make pancakes on my regular griddle, they are mushy and gummy. > They taste okay, but the mouth feel is ick. > > If I cook exactly the same recipe on my cast iron griddle, they are > nice and fluffy in the middle, not at all gummy. > > Pam > > On Tue, Mar 31, 2009 at 12:32 PM, Jill <steele_family_ 81230 > > wrote: >> The problem I have had, which I have read is common, is that baked items, >> whether cake or pancakes, seem to stay wet or gummy in the middle. Would >> cast iron help with that? >> >> Thanks! >> Jill >> >> --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: >> >> pdw <pdworkman (AT) gmail (DOT) com> >> Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for soy >> flour >> >> Vegan-and-Gluten- Free@ .com >> Tuesday, March 31, 2009, 11:53 AM >> >> I find cast iron so helpful for gluten-free baking. It gives a crisp >> crust and fluffy interior that you don't get with aluminum or silicon >> or glass. I use cast iron for biscuits, pizza crust, pan bread, >> pancakes, etc. >> >> Pam >> >> On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: >>> Just a quick suggestion for pizza - we recently purchased a deep cast >>> iron >>> skillet and have been baking pizza in it (we also have pizza stone, and >>> that >>> works pretty well, too). We use Emeril's GF pizza dough recipe cut in >>> half >>> and omit eggs. Hope this helps someone! >>> >>> Elizabeth >>> >>> Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> >>> wrote: >>>> >>>> Can you use tapioca flour? That should sub well. Baking is difficult. >>>> I've >>>> been on this diet for years and still waste a lot! Mostly I just avoid >>>> breads or buy them, which buying really isn't an option with your >>>> restrictions. >>>> As an alternative to pancakes, you can shred veggies and make similar to >>>> a >>>> potato pancake. I've done this with zuchini and carrots. If corn is ok >>>> you >>>> could make corn cakes, which I think I posted a recipe in the past, but >>>> I >>>> can post again if need be. >>>> For pizza and flatbreads I got pizza pans with holes, which seems to >>>> help >>>> bake through better. I put wet paper towels under it on the counter to >>>> spread the dough out. Also you should let them cool about 10 min before >>>> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >>>> cakes. >>>> It's really all trail and error. I'll see if I have any bread recipes >>>> meeting your reqirements. >>>> >>>> Good luck! >>>> >>>> >>>> Amy <awilkins23@ ...> >>>> Monday, March 30, 2009 3:09 PM >>>> Vegan-and-Gluten- Free@ .com >>>> [Vegan-and-Gluten- Free] Sub for soy flour >>>> >>>> What would be a good sub for soy flour in pumpkin muffins? It calls for >>>> 1 >>>> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato >>>> or >>>> any flours with wheat/gluten. >>>> >>>> I have to say I'm getting really frustrated with baking. We have been >>>> gluten free for almost 3 weeks and I keep trying recipes for stuff like >>>> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have >>>> not >>>> had one success yet and the ingredients are costing me a fortune. I'm so >>>> sick of throwing stuff out. I have no idea what I'm doing wrong. I did >>>> find >>>> one pizza crust recipe that has worked but everything else I've made >>>> using >>>> gluten free flours has failed miserably! I'm guessing it's because we >>>> are >>>> so >>>> restricted and have to sub so many ingredients but I can't find any >>>> recipes >>>> that work with all our restrictions. Any suggestions would be greatly >>>> appreciated. >>>> >>>> Thanks >>>> Amy >>>> >>>> >>>> >>>> [The entire original message is not included] >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Thank you!!! Is the rice flower brown or white, or both, or doesn't it matter? Jill --- On Tue, 3/31/09, pdw <pdworkman wrote: pdw <pdworkman Re: pizza suggestion was Re: Sub for soy flour Tuesday, March 31, 2009, 2:13 PM I use an adaptation of Ginger Lemon Girl's Bisquick-like Master Mix (link is to original, my version typed out below): http://gingerlemong irl.blogspot. com/2008/ 02/successful- gluten-free- master-baking. html Here is my version. I use it for pancakes, waffles, crepes, pizza crust, tortilla/flatbreads , biscuits, hoe cake/pan bread, and as a substitute for wheat flour in misc baking like brownies. I go through a batch every 10 days or so. 5 cups rice flour 3 cups millet flour 4 cups tapioca flour 2 Tbl + 2 Tsp xanthan gum 2 tsp salt 5 Tbl baking powder 1/2 cup shortening/coconut oil/palm oil/margarine/ olive oil Pam On Tue, Mar 31, 2009 at 1:08 PM, Jill <steele_family_ 81230 > wrote: > Wow, that is great to know!! I have a cast iron skillet. I will try that. > Do you have a particular recipe you recommend? > > > Thanks! > Jill > > --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: > > pdw <pdworkman (AT) gmail (DOT) com> > Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for soy > flour > Vegan-and-Gluten- Free@ .com > Tuesday, March 31, 2009, 12:55 PM > > Yes! > > If I make pancakes on my regular griddle, they are mushy and gummy. > They taste okay, but the mouth feel is ick. > > If I cook exactly the same recipe on my cast iron griddle, they are > nice and fluffy in the middle, not at all gummy. > > Pam > > On Tue, Mar 31, 2009 at 12:32 PM, Jill <steele_family_ 81230 > > wrote: >> The problem I have had, which I have read is common, is that baked items, >> whether cake or pancakes, seem to stay wet or gummy in the middle. Would >> cast iron help with that? >> >> Thanks! >> Jill >> >> --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: >> >> pdw <pdworkman (AT) gmail (DOT) com> >> Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for soy >> flour >> >> Vegan-and-Gluten- Free@ .com >> Tuesday, March 31, 2009, 11:53 AM >> >> I find cast iron so helpful for gluten-free baking. It gives a crisp >> crust and fluffy interior that you don't get with aluminum or silicon >> or glass. I use cast iron for biscuits, pizza crust, pan bread, >> pancakes, etc. >> >> Pam >> >> On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: >>> Just a quick suggestion for pizza - we recently purchased a deep cast >>> iron >>> skillet and have been baking pizza in it (we also have pizza stone, and >>> that >>> works pretty well, too). We use Emeril's GF pizza dough recipe cut in >>> half >>> and omit eggs. Hope this helps someone! >>> >>> Elizabeth >>> >>> Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> >>> wrote: >>>> >>>> Can you use tapioca flour? That should sub well. Baking is difficult. >>>> I've >>>> been on this diet for years and still waste a lot! Mostly I just avoid >>>> breads or buy them, which buying really isn't an option with your >>>> restrictions. >>>> As an alternative to pancakes, you can shred veggies and make similar to >>>> a >>>> potato pancake. I've done this with zuchini and carrots. If corn is ok >>>> you >>>> could make corn cakes, which I think I posted a recipe in the past, but >>>> I >>>> can post again if need be. >>>> For pizza and flatbreads I got pizza pans with holes, which seems to >>>> help >>>> bake through better. I put wet paper towels under it on the counter to >>>> spread the dough out. Also you should let them cool about 10 min before >>>> cutting. Cupcakes and mini bunt or loaf cakes turn out better than large >>>> cakes. >>>> It's really all trail and error. I'll see if I have any bread recipes >>>> meeting your reqirements. >>>> >>>> Good luck! >>>> >>>> >>>> Amy <awilkins23@ ...> >>>> Monday, March 30, 2009 3:09 PM >>>> Vegan-and-Gluten- Free@ .com >>>> [Vegan-and-Gluten- Free] Sub for soy flour >>>> >>>> What would be a good sub for soy flour in pumpkin muffins? It calls for >>>> 1 >>>> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato >>>> or >>>> any flours with wheat/gluten. >>>> >>>> I have to say I'm getting really frustrated with baking. We have been >>>> gluten free for almost 3 weeks and I keep trying recipes for stuff like >>>> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have >>>> not >>>> had one success yet and the ingredients are costing me a fortune. I'm so >>>> sick of throwing stuff out. I have no idea what I'm doing wrong. I did >>>> find >>>> one pizza crust recipe that has worked but everything else I've made >>>> using >>>> gluten free flours has failed miserably! I'm guessing it's because we >>>> are >>>> so >>>> restricted and have to sub so many ingredients but I can't find any >>>> recipes >>>> that work with all our restrictions. Any suggestions would be greatly >>>> appreciated. >>>> >>>> Thanks >>>> Amy >>>> >>>> >>>> >>>> [The entire original message is not included] >>>> >>>> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I've made it with both, including ground brown jasmine and red wehani. White rice will give you a lighter product, brown rice gives you a bit moister product with deeper undertones. My boys don't notice any difference, unless I use brown jasmine so it smells popcorny! Pam On Tue, Mar 31, 2009 at 3:02 PM, Jill <steele_family_81230 wrote: > Thank you!!! Is the rice flower brown or white, or both, or doesn't it > matter? > > > Jill > > --- On Tue, 3/31/09, pdw <pdworkman wrote: > > pdw <pdworkman > Re: pizza suggestion was Re: Sub for soy > flour > > Tuesday, March 31, 2009, 2:13 PM > > I use an adaptation of Ginger Lemon Girl's Bisquick-like Master Mix > (link is to original, my version typed out below): > > http://gingerlemong irl.blogspot. com/2008/ 02/successful- gluten-free- > master-baking. html > > Here is my version. I use it for pancakes, waffles, crepes, pizza > crust, tortilla/flatbreads , biscuits, hoe cake/pan bread, and as a > substitute for wheat flour in misc baking like brownies. > I go through a batch every 10 days or so. > > 5 cups rice flour > 3 cups millet flour > 4 cups tapioca flour > 2 Tbl + 2 Tsp xanthan gum > 2 tsp salt > 5 Tbl baking powder > 1/2 cup shortening/coconut oil/palm oil/margarine/ olive oil > > Pam > > On Tue, Mar 31, 2009 at 1:08 PM, Jill <steele_family_ 81230 > > wrote: >> Wow, that is great to know!! I have a cast iron skillet. I will try >> that. >> Do you have a particular recipe you recommend? >> >> >> Thanks! >> Jill >> >> --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: >> >> pdw <pdworkman (AT) gmail (DOT) com> >> Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for soy >> flour >> Vegan-and-Gluten- Free@ .com >> Tuesday, March 31, 2009, 12:55 PM >> >> Yes! >> >> If I make pancakes on my regular griddle, they are mushy and gummy. >> They taste okay, but the mouth feel is ick. >> >> If I cook exactly the same recipe on my cast iron griddle, they are >> nice and fluffy in the middle, not at all gummy. >> >> Pam >> >> On Tue, Mar 31, 2009 at 12:32 PM, Jill <steele_family_ 81230 > >> wrote: >>> The problem I have had, which I have read is common, is that baked items, >>> whether cake or pancakes, seem to stay wet or gummy in the middle. Would >>> cast iron help with that? >>> >>> Thanks! >>> Jill >>> >>> --- On Tue, 3/31/09, pdw <pdworkman (AT) gmail (DOT) com> wrote: >>> >>> pdw <pdworkman (AT) gmail (DOT) com> >>> Re: [Vegan-and-Gluten- Free] pizza suggestion was Re: Sub for >>> soy >>> flour >>> >>> Vegan-and-Gluten- Free@ .com >>> Tuesday, March 31, 2009, 11:53 AM >>> >>> I find cast iron so helpful for gluten-free baking. It gives a crisp >>> crust and fluffy interior that you don't get with aluminum or silicon >>> or glass. I use cast iron for biscuits, pizza crust, pan bread, >>> pancakes, etc. >>> >>> Pam >>> >>> On Tue, Mar 31, 2009 at 11:31 AM, mcgrawzoo <mcgrawzoo > wrote: >>>> Just a quick suggestion for pizza - we recently purchased a deep cast >>>> iron >>>> skillet and have been baking pizza in it (we also have pizza stone, and >>>> that >>>> works pretty well, too). We use Emeril's GF pizza dough recipe cut in >>>> half >>>> and omit eggs. Hope this helps someone! >>>> >>>> Elizabeth >>>> >>>> Vegan-and-Gluten- Free@ .com, Jae <recyclednew@ ...> >>>> wrote: >>>>> >>>>> Can you use tapioca flour? That should sub well. Baking is difficult. >>>>> I've >>>>> been on this diet for years and still waste a lot! Mostly I just avoid >>>>> breads or buy them, which buying really isn't an option with your >>>>> restrictions. >>>>> As an alternative to pancakes, you can shred veggies and make similar >>>>> to >>>>> a >>>>> potato pancake. I've done this with zuchini and carrots. If corn is ok >>>>> you >>>>> could make corn cakes, which I think I posted a recipe in the past, but >>>>> I >>>>> can post again if need be. >>>>> For pizza and flatbreads I got pizza pans with holes, which seems to >>>>> help >>>>> bake through better. I put wet paper towels under it on the counter to >>>>> spread the dough out. Also you should let them cool about 10 min before >>>>> cutting. Cupcakes and mini bunt or loaf cakes turn out better than >>>>> large >>>>> cakes. >>>>> It's really all trail and error. I'll see if I have any bread recipes >>>>> meeting your reqirements. >>>>> >>>>> Good luck! >>>>> >>>>> >>>>> Amy <awilkins23@ ...> >>>>> Monday, March 30, 2009 3:09 PM >>>>> Vegan-and-Gluten- Free@ .com >>>>> [Vegan-and-Gluten- Free] Sub for soy flour >>>>> >>>>> What would be a good sub for soy flour in pumpkin muffins? It calls for >>>>> 1 >>>>> 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, >>>>> potato >>>>> or >>>>> any flours with wheat/gluten. >>>>> >>>>> I have to say I'm getting really frustrated with baking. We have been >>>>> gluten free for almost 3 weeks and I keep trying recipes for stuff like >>>>> gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have >>>>> not >>>>> had one success yet and the ingredients are costing me a fortune. I'm >>>>> so >>>>> sick of throwing stuff out. I have no idea what I'm doing wrong. I did >>>>> find >>>>> one pizza crust recipe that has worked but everything else I've made >>>>> using >>>>> gluten free flours has failed miserably! I'm guessing it's because we >>>>> are >>>>> so >>>>> restricted and have to sub so many ingredients but I can't find any >>>>> recipes >>>>> that work with all our restrictions. Any suggestions would be greatly >>>>> appreciated. >>>>> >>>>> Thanks >>>>> Amy >>>>> >>>>> >>>>> >>>>> [The entire original message is not included] >>>>> >>>>> Quote Link to comment Share on other sites More sharing options...
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