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BTD Forums  ›  Lifestyle  ›  Cook Right 4 Your Type  ›  Substitute for All Purpose Flour....
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Substitute for All Purpose Flour....  This thread currently has 5,938 views. Print Print Thread
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funkymuse
Saturday, December 13, 2008, 4:09pm Report to Moderator Report to Moderator
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in a non-yeast bread recipe?

help!  
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C_sharp
Saturday, December 13, 2008, 4:49pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from old board
Though there are other forms of white flour available from a variety of different grains (spelt grain, a relative of wheat, can be ground into white flour, once the bran and germ have been refined away, and the same is true for rice) you should probably assume that, unless a product is labeled as "Wheat Free," the white flour they used was made from wheat, and would be an "Avoid" for type-B. Fortunately, however, brown rice flour and white rice flour are both excellent substitutes for wheat flour in quick-rising baked goods using baking soda or baking powder as the leavening ingredient, and rice flour is listed as HIGHLY BENEFICIAL for B-types.


MIfHI                            I follow a SWAMI diet.
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Ribbit
Saturday, December 13, 2008, 6:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quick breads are easier to sub out than yeast breads.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Saturday, December 13, 2008, 6:43pm Report to Moderator Report to Moderator
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Excellent.  I have a banana/date flax bread I want to try out and it calls for all purpose flour.  So I suppose I'll try rice flour.  

Ribbit?  Or should I go with something else?
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C_sharp
Saturday, December 13, 2008, 7:33pm Report to Moderator Report to Moderator

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Sa Bon Nim
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Ribbit-I think you said you were making some things with millet flour. How is that going?

I think someone mentioned that millet works well in quick breads, if you also include some flax meal.


MIfHI                            I follow a SWAMI diet.
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Brighid45
Saturday, December 13, 2008, 10:14pm Report to Moderator Report to Moderator

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I've used spelt, oat, amaranth, millet, and rice flour to good effect in my non-yeast bread recipes. You can use blends too. I particularly like oat and amaranth together Millet and quinoa mixed together in a 1:1 ratio is a great substitute for cornmeal, btw.


Everyone is entitled to his or her informed opinion. --H. Ellison
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jayneeo
Saturday, December 13, 2008, 10:38pm Report to Moderator Report to Moderator

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I am hoping rice flour will make a great pie crust...DH has missed his "famous" apple pie...it really is awesome....since you don't want the effects of gluten in a pie crust, rice flour should be great.
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Ribbit
Sunday, December 14, 2008, 3:02am Report to Moderator Report to Moderator

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I have a good rice flour crust, with almonds, but I'll have to look it up.  Remind me if I don't post it here in the next couple of days.  

Funky, are you trying to make it gluten free entirely?  Can you use eggs?

Will you list the ingredients for us?

Millet and flax make a nice combination.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Sunday, December 14, 2008, 4:57pm Report to Moderator Report to Moderator
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Ok I'll post ingredients here and then if the recipe works out I'll post it in Recipe Central.  (and yes Ribbit, I can have eggs)

1/2 Cup Flax Seed
3 Bananas
1/4 cup veg oil
1/2 cup white sugar (going to use Xyitol)
2 eggs
1-1/2 cups All -purpose Flour  
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup flax seed
1/2 cup chopped pitted dates
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Brighid45
Sunday, December 14, 2008, 6:23pm Report to Moderator Report to Moderator

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Amaranth flour would work very nicely in this recipe, f-muse. If that's not available to you, try brown rice flour. Because rice flour can be gritty or sandy, you might try mixing the wet ingredients together, then adding in just the flour and flaxseed and letting them sit for about 10-15 minutes. This lets the flour and flax soak up some of the liquid and soften, which also results in a more tender crumb. Then add the remaining ingredients and combine gently till just mixed.

Whatever flour you use will be fine, this looks like a good recipe and will be a great addition to Recipe Central


Everyone is entitled to his or her informed opinion. --H. Ellison
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funkymuse
Monday, December 15, 2008, 12:57am Report to Moderator Report to Moderator
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So... I posted the link on the thread "New At Recipe Central."  It turned out beautifully.

And I didn't use the Amaranth flour Brighid45, as it's a black dot for us.  But I'll try it in future!
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Ribbit
Monday, December 15, 2008, 1:58am Report to Moderator Report to Moderator

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I would use 1 c. millet and 1/2 c. rice there.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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funkymuse
Monday, December 15, 2008, 2:24am Report to Moderator Report to Moderator
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Quoted from Ribbit
I would use 1 c. millet and 1/2 c. rice there.


that's what I did, yup!  
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Mercedes
Wednesday, December 31, 2008, 4:23pm Report to Moderator Report to Moderator

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Personally, spelt or kamut work great where the recipe calls for "all purpose flour".
I've also been using lately a 2:1:1 ratio of oat:rice:tapioca flour, with some gelatin and ground chia added in for binding.
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Frosty
Wednesday, December 31, 2008, 9:10pm Report to Moderator Report to Moderator

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Can you substitute spelt flour in any bread recipe that calls for all purpose flour?  If yes, is the ratio the same?


Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace and gratitude. - Denis Waitley
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syren4444
Thursday, January 1, 2009, 2:06am Report to Moderator Report to Moderator

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Become a muffin fan, those are so easy to make with any flour base!

My typical muffin base is 1 3/4 quinoa flour and 1/4 flax meal!





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Mercedes
Friday, January 2, 2009, 6:01pm Report to Moderator Report to Moderator

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the ratio for subbing in spelt is nearly the same. Spelt however requires a bit more moisture, so rather than doing 1 cup:1 cup, I'd go 1 cup: scant 1 cup.

It does kind of depend on what you're baking. I use spelt in cookie, muffin and quick bread recipes at 1:1, I'm a little more careful with my yeasted bread and cake recipes. (But I also don't just use one flour in bread).
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Mayflowers
Saturday, January 3, 2009, 3:24am Report to Moderator Report to Moderator

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Kyosha Nim
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I love almond flour/meal as a sub for wheat flour.  It doesn't have a "bitter" after taste like the other flours have.  I think it tastes closest to regular flour.  Sometimes I mix it with oat flour.


 FIFHI
"Those who say it can't be done are usually interrupted by others doing it.” James Baldwin
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italybound
Saturday, January 3, 2009, 5:00pm Report to Moderator Report to Moderator

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I stickied this thread as there are always people wanting to know substitute flours for wheat. Me included.



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Drea
Saturday, January 3, 2009, 5:02pm Report to Moderator Report to Moderator

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Quoted from Frosty
Can you substitute spelt flour in any bread recipe that calls for all purpose flour?  If yes, is the ratio the same?


This is what I do when I bake. So far, so good.


  Be the change you want to see and be the example.
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Frosty
Sunday, January 4, 2009, 3:21am Report to Moderator Report to Moderator

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I should have baked more with my grandma when I was a kid, she was a great baker.  I am awful!  I have made two loaves of spelt bread and they just don't rise very much.  What I have is two perfect loaves of pound bread!  The taste isn't bad, but it is very dense.

Ha ha, my husband likes it, but he will eat anything.  He toasted it and it wasn't to bad.  It is just not what I was looking for when baking a loaf of bread.

I am at it giving it a try again.  Hopefully, the third time is really a charm.


Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace and gratitude. - Denis Waitley
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possum2
Sunday, January 4, 2009, 4:42am Report to Moderator Report to Moderator
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Ha Ha, Frosty: "two perfect loaves of pound bread"

I remember we were looking to build a mud brick house 28yrs ago  and after my first attempt at home made bread at the time -  my DH very drily quipped "oh well here's our first brick for the house!!"  
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Lola
Sunday, January 4, 2009, 5:24am Report to Moderator Report to Moderator

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http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm?p=1
this easy bread recipe works everytime.......
all you need to do is substitute compliant meal or flour and perhaps add less eggs.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Frosty
Monday, January 5, 2009, 9:18pm Report to Moderator Report to Moderator

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Well my bread just isn't turning out at all.

I am going to try the recipe Lola suggests.  It doesn't look like it calls for yeast.  This may be a good thing for me, because so far yeast has not been rising for me.


Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace and gratitude. - Denis Waitley
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TJ
Tuesday, January 6, 2009, 1:03pm Report to Moderator Report to Moderator

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Frosty, are you adding anything to feed the yeast, like honey?


Clawing my way back from chronic Lyme disease.
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