in a non-yeast bread recipe?

help!  

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.

Quick breads are easier to sub out than yeast breads.

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?

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.

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.

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.

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.

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

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

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!

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

Quoted from Ribbit

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

that's what I did, yup!  

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.

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

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!

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).

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.

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

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.

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.

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!!"  

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.

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.

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

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...