Do you have a favorite flour blend?

[Guest guest]

I am looking for a general all-purpose type blend. I am coming from

using fresh ground whole wheat, so don’t really know what to use now.

 

I bought some brown rice flour and tapioca flour to start because I saw

a post where someone said they mix 3 or 4 parts brown rice flour with 2

parts potato or tapioca flour… but now I see that there are so many

blends and mixes that I have no idea where to begin!

 

Also, in the book “Gluten Free Baking” Rebecca Reilly gives a recipe for

a GF mix, but then says:

 

You can substitute any of the following for each cup of all purpose

wheat flour:

 

1 cup basic GF Mix or Bette Hagman’s GF flour mix

7/8 cup rice flour

9 Tablespoons potato starch

1 cup corn flour

1 scant cup cornmeal

¾ cup cornstarch

1 cup minus 1 Tablespoon chickpea flour or Garfava flour

½ cup each soy flour and potato starch

½ cup nut flour

1 cup tapioca starch

 

So… is it true that I can just pick one of these and use as a substitute

for 1 cup AP flour? That sounds too easy to be true! )

 

 

Thanks for all of your help. You guys have been a great asset already!

 

Krista

 

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Version: 7.1.371 / Virus Database: 267.14.15/223 - Release Date:

1/6/2006

 

 

 

 

[Guest guest]

KRISTA - Hi there it is me Kimberly ( a new member who hasn't had the chance to

post an intro yet LOL). Bob's Red Mill makes an all purpose gluten free flour

that seems to work pretty well. Now the stuff doesn't taste very good when the

dough or batter is raw -but some how once the stuff bakes it is quite tasty.

Bob's Red Mill also makes a great pancake mix and an excellent biscuit mix that

I use just like I used to use Bisquick mix. Bob's gluten free brownie mix is

heavenly!! Also I like to use white or brown rice flour all by itself (I don't

bake much just for myself). I have discovered if a recipe with wheat normally

makes a very moist product - like zucchini cake or pumpkin bread, the rice flour

substitutes quite well. If a cake is a bit dry - with just plain rice flour it

will come out VERY dry:-( I know that guar gum and Xanthan gum can be added (to

help create moist and spongy like texture) but I honestly don't know the

appropriate ratios. Maybe someone in the group

will read my rambling post here and can give some help in that area.

 

Krista Schmidt <bun3kin wrote: I am looking for a general

all-purpose type blend. I am coming from

using fresh ground whole wheat, so don’t really know what to use now.

 

I bought some brown rice flour and tapioca flour to start because I saw

a post where someone said they mix 3 or 4 parts brown rice flour with 2

parts potato or tapioca flour… but now I see that there are so many

blends and mixes that I have no idea where to begin!

 

Also, in the book “Gluten Free Baking” Rebecca Reilly gives a recipe for

a GF mix, but then says:

 

You can substitute any of the following for each cup of all purpose

wheat flour:

 

1 cup basic GF Mix or Bette Hagman’s GF flour mix

7/8 cup rice flour

9 Tablespoons potato starch

1 cup corn flour

1 scant cup cornmeal

¾ cup cornstarch

1 cup minus 1 Tablespoon chickpea flour or Garfava flour

½ cup each soy flour and potato starch

½ cup nut flour

1 cup tapioca starch

 

So… is it true that I can just pick one of these and use as a substitute

for 1 cup AP flour? That sounds too easy to be true! )

 

 

Thanks for all of your help. You guys have been a great asset already!

 

Krista

 

--

 

 

Version: 7.1.371 / Virus Database: 267.14.15/223 - Release Date:

1/6/2006