Mayflowers, I gotta ask you.  I tried using almond flour this morning in cobbler batter and it was terribly runny!  I had to add a whole bunch of rice flour to it to thicken it up.  I guess 1 c. flour and 1 c. liquid isn't right when you're using almond flour.  That's my basic proportion when I use rice flour.  What's your basic proportion?  The flavor, I have to say, was very nice, as was the texture.

Quoted from Ribbit

I tried using almond flour this morning in cobbler batter and it was terribly runny!  I had to add a whole bunch of rice flour to it to thicken it up.  I guess 1 c. flour and 1 c. liquid isn't right when you're using almond flour. .

I would guess here that the almond flour isn't as absorbent as other flours...........just a guess

Now ........... I want to use rice flour (brown, white, sweet - does it make a difference? ), tapioca flour and arrowroot flour/starch.  I just need to know what ratio to use. I don't want to do too much experimenting as it's not so cheap to do        There is a brand of cakes, etc that WF carries called Namaste I think.  The above flours are what they use and they turn out soooooooooo yummy. You'd never know it wasn't wheat. Well, maybe, but it'd be hard to tell. I love it anyway    It's just that it has sugar in it and I'd like to avoid that and also they use ALOT of sugar in it!!  

So any suggestions on ratios of rice, tapioca and arrowroot flours? Thanks!  

The "all-purpose flour" I used to use (pre-BTD) is this:

3 c. rice flour
1 c. potato starch flour
1/2 c. tapioca flour

It worked beautifully.

If somebody wants to try subbing out the potato for arrowroot and let us know how it turns out, I think we'd all appreciate it.

Quoted from Ribbit

The "all-purpose flour" I used to use (pre-BTD) is this:
3 c. rice flour
1 c. potato starch flour
1/2 c. tapioca flour
It worked beautifully.
If somebody wants to try subbing out the potato for arrowroot and let us know how it turns out, I think we'd all appreciate it.

I think maybe that much arrowroot would make it 'stretchy'     for lack of a better word. wonder if doing 1 C. tapioca and 1/2 C. arrowroot would work. might give that a whirl tomorrow but in a small batch. thanks.

Here's what I did..........

I used your recipe Ribbit, but made it like this:

1-1/2 C amaranth
1-1/2 C teff                    
1        C tapioca flour
1/2    C arrowroot flour
1/8    C ground flax

Then I used the Nestle Tollhouse Choc Chip cookie recipe and made these changes

2-1/4 C flour (recipe above)
1        t.  baking soda
1     t    baking powder   ( I added this.......original recipe doesnt call for it)
1       C   butter , softened   ( used ghee )
3/4  C   granulated sugar
3/4  C   brown sugar       ( for these 2 ingred, I used less than 3/4 C agave )
1       t    vanilla         ( I added 2 more teaspoons )
2      large eggs
2      C.   choc chips     ( I used WF 365 organic ones, but they must have a LOAD of    
                                      sugar in them - forgot to look at that )
1      C    chopped nuts

The cookies turned out well, but too sweet because of the chips. Next time, I'll add extra flax or chia seed to bind. They're a bit crumbly. Word of caution about these 2 flours....they burn easily.

Will def use the rice next time as I think amaranth is not so good in the Health Series books, which I'm trying to follow right now.  Too bad because it's loaded w/ magnesium and I just read last night that both the heart meds I take deplete your body of magnesium and COQ10.   Anyone taking heart meds, might look into that.


            

Hi there! New to the posts! My question is whether gluten-free flour can be used in regular recipes in place of whole wheat flour or all-purpose flour? Thanks all!  

Welcome Carol!

The answer to your question is "sometimes." If you're trying to make a yeast bread, the texture is NOT going to be the same. Gluten free foods are just more crumbly and dense than foods made with wheat. It's not "bad", just different. If you're trying to make a moist cake, or cookies, or muffins, then it's easy to make a substitution work. The texture might be different, but it's likely to be tasty anyway.

Since you're a secretor, you can use spelt flour in any recipe calling for wheat flour.

Be careful with any commercial gluten-free products, both ready-made and in mixes (including "all purpose baking mix.") These items often include avoids for type Os, primarily corn and/or potato. Most people have trouble digesting xanthan gum and guar gum as well, and these  gums are also common in commercial GF foods.

best type bread for gluten free grains
focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm
substitute your compliant grain, legume, nut flours as you wish

Has anyone made the recipe link that Lola posted at high altitude? I'm still wrapping my head around the effect that altitude makes in my baking...